Buckwheat grissini

    These gluten free grissini are crunchy, thin breadsticks made with buckwheat flour and butter. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavour.


    1 person made this

    Ingredients
    Serves: 2 

    • 40g buckwheat flour
    • 25g finely grated Parmigiano-Reggiano cheese
    • 35g gluten-free plain flour
    • 30g butter, divided
    • 1 tablespoon black sesame seeds
    • 1 tablespoon fresh thyme leaves
    • 3 tablespoons water, or more as needed

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:15min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Line a baking sheet with parchment.
    2. Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour and 20g of the butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
    3. Divide dough into 6 portions. Let dough rest for 5 minutes.
    4. Roll each portion of dough into a long, thin stick about 15 to 17 cm long. Arrange side by side on the baking sheet. Brush remaining butter over grissini.
    5. Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

    Cook's note

    Dough may fall apart when you first start rolling the grissini. Don't get frustrated. With some handling, they firm up and start to maintain their shape even better. Keep at them by re-rolling a few times.

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