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.
recipepes.comBuckwheat Grissini with Real Butter (Gluten Free), recipePT15MPT1H5455 calories