Recipes Appetizers and Snacks Snacks Cracker Recipes Buckwheat Grissini with Real Butter (Gluten Free) 5.0 (2) 2 Reviews 3 Photos 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. Submitted by Buckwheat Queen Updated on January 14, 2022 Save Rate Print Share Add Photo 3 3 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 15 mins Total Time: 50 mins Servings: 2 Yield: 6 grissini Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings ⅓ cup buckwheat flour ⅓ cup finely grated Parmigiano-Reggiano cheese ¼ 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 Directions 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. Cook's Notes: 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. Keeping to tradition, the grissino should not have a uniform shape, but more a twisted snake, bumpy from the indentations of your fingers. There will be parts which tear or have areas with some holes in them. This is okay. They will cook up crispy and durable all the same. This is another characteristic of true, handmade grissini. I Made It Print Nutrition Facts (per serving) 309 Calories 19g Fat 29g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 309 % Daily Value * Total Fat 19g 24% Saturated Fat 10g 51% Cholesterol 42mg 14% Sodium 289mg 13% Total Carbohydrate 29g 10% Dietary Fiber 4g 16% Total Sugars 1g Protein 10g 21% Vitamin C 2mg 2% Calcium 211mg 16% Iron 2mg 9% Potassium 164mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.