Buckwheat Grissini

    50 minutes

    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

    Serves: 2 

    • 1/3 cup buckwheat flour
    • 1/3 cup finely grated Parmigiano-Reggiano cheese
    • 1/4 cup gluten-free plain flour
    • 2 tablespoons butter, divided
    • 1 tablespoon black sesame seeds
    • 1 tablespoon fresh thyme leaves
    • 3 tablespoons water, or more as needed

    Preparation:15min  ›  Cook:20min  ›  Extra time:15min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Line a baking sheet with parchment.
    2. Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour and 1 1/2 tablespoons 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 17cm 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.

    Watch a video of it being made…

    Buckwheat Grissini
    Buckwheat Grissini

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    Reviews in English (1)


    I make these often. I added chopped taggiasca (similar to kalamata) olives.  -  01 Sep 2017  (Review from Allrecipes USA and Canada)