Gluten-Free Buckwheat Grissini with Butter and Cheese

Follow our step-by-step guide on how to make Gluten-Free Buckwheat Grissini with Butter and Cheese.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

2. Step 2

   In a mixing bowl, combine the earthy buckwheat flour with the rich Parmigiano-Reggiano cheese, gluten-free all-purpose flour, and 1 1/2 tablespoons of butter.

3. Step 3

   Get your hands in there and mix everything together until the texture resembles small pebbles, creating a delightful base for your grissini.

4. Step 4

   Next, stir in the nutty black sesame seeds and fragrant fresh thyme leaves, adding a burst of flavor to your dough.

5. Step 5

   Now, it’s time to bring it all together—gradually add water, one tablespoon at a time, mixing until the dough is soft and pliable but not sticky.

6. Step 6

   Once your dough is ready, divide it into six equal portions and let them rest for about five minutes; this little break will help the flavors meld beautifully.

7. Step 7

   After resting, roll each portion into a long, thin stick, aiming for a length of about 6 to 7 inches.

8. Step 8

   Place these charming sticks side by side on your prepared baking sheet, ready for their moment in the oven.

9. Step 9

   Melt the remaining 1 1/2 teaspoons of butter and brush it lovingly over the dough sticks, giving them a golden sheen as they bake.

10. Step 10

    Pop the baking sheet into your preheated oven and let the grissini bake for around 20 minutes, or until they turn a lovely golden brown.

11. Step 11

    Once they’re done, allow them to cool completely on a wire rack for about 10 minutes.

12. Step 12

    This is the perfect time to savor the delicious aroma wafting through your kitchen.

13. Step 13

    When they’re cool, they’re ready to be enjoyed—perfect for snacking or as a delightful accompaniment to your favorite dips!.