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Buckwheat Grissini with Real Butter (Gluten Free)

Buckwheat Grissini with Real Butter (Gluten Free)

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • ⅓ cup buckwheat flour
    • ⅓ cup finely grated Parmigiano-Reggiano cheese
    • ¼ cup gluten-free all-purpose flour

  • Seasonings

    • 1 tablespoon black sesame seeds
    • 1 tablespoon fresh thyme leaves

  • Wet Ingredients

    • 🧈 2 tablespoons butter, divided
    • 💧 3 tablespoons water, or more as needed

STEPS

1

Preheat oven to 350 degrees F (175 degrees C) and 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 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.

NUTRIENTS

Per 1 serving

🔥

309

Calories

  • 10
    Protein
  • 29
    Carbs
  • 19
    Fats

💡 Store leftover grissini wrapped in cloth or parchment paper instead of airtight containers to maintain crunchiness.These breadsticks pair excellently with prosciutto, cheeses, or olives.Adjust the water amount carefully to achieve dough consistency.