Buckwheat Grissini with Real Butter (Gluten Free)
Recipe by Buckwheat Queen from allrecipes.com
Appetizer,Snack 50 Mins.
Ingredients
2
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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 309
- Carbohydrate: 29g
- Fat: 19g
- Fiber: 4g
- Protein: 10g
- Sugar: 1g
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