Buckwheat Grissini with Real Butter (Gluten Free) recipe
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Ingredients
- 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
Nutrition Info
- 309.3 caloriescarbohydrate: 28.5 gcholesterol: 42.3 mgfat: 18.8 gfiber: 4.4 gprotein: 10.3 gsaturatedFat: 10.1 gservingSize: -sodium: 288.6 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Buckwheat Grissini with Real Butter (Gluten Free)
Directions
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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.