Gluten-Free Buckwheat Grissini with Real Butter Recipe

Enjoy these crispy and flavorful gluten-free buckwheat grissini with the rich taste of real butter. Ideal as a snack or accompaniment to soups and salads, these crispy breadsticks are easy to make and perfect for those following a gluten-free diet. The nutty taste of buckwheat pairs beautifully with the creamy, salty flavor of the real butter. This recipe will yield a generous batch of grissini that you can enjoy on your own or share with friends and family.

Ingredients

• 1 cup buckwheat flour
• 1 cup gluten-free all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1 cup warm water (110°F)
• 2 tablespoons olive oil
• ½ cup unsalted butter, melted
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons sesame seeds
• 1 tablespoon dried rosemary

Directions

1. In a large mixing bowl, combine the buckwheat flour, gluten-free all-purpose flour, salt, and sugar.
2. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix well until a sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm area.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Punch down the dough to release any air bubbles and divide it into small portions.
8. Roll each portion into a thin breadstick shape, about 10-12 inches long, and arrange them on the prepared baking sheet.
9. Brush the breadsticks with melted butter and sprinkle with grated Parmesan cheese, sesame seeds, and dried rosemary.
10. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
11. Allow the grissini to cool slightly before serving. Enjoy them with a side of real butter or your favorite dip!

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