Buckwheat Grissini with Real Butter (Gluten Free)

Buckwheat Grissini with Real Butter (Gluten Free)
  • 1/3 cup buckwheat flour
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 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


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. Divide dough into 6 portions. Let dough rest for 5 minutes.
  4. 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.
  5. Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

04/17/2018
Buckwheat Grissini with Real Butter (Gluten Free), recipe PT15M PT1H 5 455 calories

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