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Buckwheat Grissini with Real Butter (Gluten Free)
Buckwheat Grissini with Real Butter (Gluten Free)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Crunchy buckwheat grissini with a buttery twist to elevate your appetizers and salads.
Ingredients:
  • 0.33333334326744 cup buckwheat flour
  • 0.33333334326744 cup finely grated Parmigiano-Reggiano cheese
  • 0.25 cup gluten-free all-purpose flour
  • 2 tablespoons butter, divided
  • 1 tablespoon black sesame seeds
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons water, or more as needed
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and cover a baking sheet with parchment paper.
  • Combine buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl, using your hands to form a crumbly texture. Stir in sesame seeds and thyme. Gradually add water, 1 tablespoon at a time, until the dough comes together into a soft consistency.
  • Divide the dough into 6 equal portions, then allow it to rest for 5 minutes.
  • Shape each piece of dough into a slender 6 to 7-inch stick, then line them up next to each other on the baking sheet. Brush the dough with the remaining 1 1/2 teaspoons of butter.
  • Bake in the preheated oven until beautifully browned, approximately 20 minutes, then allow to cool completely for about 10 minutes before serving.

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