Gluten-Free Sesame Sourdough Grissini
These Gluten-Free Sesame Sourdough Grissini are the perfect snack or accompaniment to soups, salads, or cheese platters. Made with buckwheat and rice flour, these breadsticks are light, crispy, and packed with the nutty flavor of toasted sesame. The sourdough starter gives them a subtle tang, elevating their flavor profile.
The following recipe makes about 20 Grissini.
Nutrition
per serving (≈52g)Instructions
12 stepsPrepare the Liquid Mixture
In a large bowl, combine the water, olive oil, agave syrup, and psyllium husk.
Mix well and let the contents soak for about ten minutes, or until it thickens to resemble a gel-like consistency.
Add the sourdough starter to the mixture, and stir until fully incorporated.
Form the Dough
Gradually add the buckwheat flour, rice flour, and salt to the liquid mixture, stirring as you go.
Knead the dough until it comes together into a smooth, pliable consistency.
Cover the bowl with a damp cloth and let the dough ferment at room temperature for 1 hour.
Shape the Grissini
Preheat your oven to 185°C (365°F). Line a baking sheet with parchment paper.
Divide the dough into approximately 20 equal-sized pieces.
Roll each piece into a thin grissini shape (long, thin breadsticks).
Roll each grissini in sesame seeds, ensuring they are evenly coated.
Bake
Arrange the sesame-coated grissini on the prepared baking sheet, leaving a small gap between each stick.
Bake in the preheated oven for 20-25 minutes, or until the grissini are golden brown and crisp. Enjoy when ready!
Recipe Notes
Store the Grissini in an airtight container at room temperature for up to five days. For longer storage, freeze them and reheat before serving to restore their crispness.
