BUCKWHEAT GRISSINI WITH REAL BUTTER (GLUTEN FREE)
Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. 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 flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon 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.
- Divide dough into 6 portions. Let dough rest for 5 minutes.
- Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
- Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 28.5 g, Cholesterol 42.3 mg, Fat 18.8 g, Fiber 4.4 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 288.6 mg, Sugar 1.2 g
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YOBOI TOONS
[email protected]These grissini look so good! I can't wait to make them.
Muhindo Reagan
[email protected]I'm going to try making these grissini this weekend.
Testing Gmail
[email protected]I'm not sure if I've ever had buckwheat grissini before, but they sound intriguing.
Kalyango Richex
[email protected]These grissini sound like a healthy and tasty snack.
Ecko
[email protected]I love the idea of using buckwheat flour in these grissini.
aw shukle
[email protected]I'm always looking for new gluten-free recipes and these grissini look like a great option.
Esther Emma
[email protected]These grissini look delicious! I'm going to have to give them a try.
Robin Smith
[email protected]I can't wait to try these grissini!
Ivan Fowler
[email protected]These grissini are a great snack or appetizer.
Gh Gs
[email protected]I'm so glad I found this recipe! These grissini are a new favorite in my house.
POWER BOY SHALAM
[email protected]These grissini are perfect for dipping in olive oil or balsamic vinegar.
Sharoz Khan Sherani
[email protected]I love the nutty flavor of these grissini.
The gacha girl
[email protected]These grissini are a great alternative to traditional breadsticks.
M asghar Muhammad
[email protected]I've made these grissini several times and they always turn out perfect.
Obtuse Acute
[email protected]These grissini are so easy to make and they're a great way to use up leftover buckwheat flour.
Awais Irfan
[email protected]I made these grissini for a party and they were a hit! Everyone loved them.
Jannatul Naym
[email protected]These grissini were delicious! They were crispy and flavorful, and the buckwheat flour gave them a nice nutty flavor.