One of my favourite quickly-prepared nibbles to have with drinks is grissini, with the top halves spread generously with soft butter then wrapped in finely sliced mortadella.
I haven’t been able to offer this to Jan or any gluten-intolerant friends because I haven’t found any good gluten-free grissini - until today when I decided to try my hand at making some myself.
I used a mix of gluten-free flours, rolled them by hand, and they worked a treat. We have two gluten-intolerant guests coming for Christmas Dinner and now I can proudly tell them and the fourteen others with no intolerances (well not to food anyway) that everyone can eat everything with no worries at all. Merry Christmas.
Rosie
Rosie’s Gluten-Free Grissini
Makes 16
30 gm almond meal
30 gm quinoa flour
75 gm white rice flour
75 gm brown rice flour
80 gm besan flour
½ teaspoon caster sugar
¼ teaspoon salt
70 ml olive oil
20 ml white wine vinegar
100 ml warm water
Extra olive oil for brushing
Preheat oven to 150°C. Line a baking tray with baking paper.
Combine dry ingredients in a bowl and mix well. Add olive oil, vinegar and warm water and mix well with a fork, adding more water if the mixture is too dry. Knead for a minute or two.
Take a tablespoon of the mixture at a time and roll into balls then using the flat of you palm, roll into grissini sticks about 7mm in diameter. Brush lightly with olive oil and sprinkle with sea salt flakes.
Bake for approximately 40 minutes, turning once, until the grissini are golden brown and cooked through. Cool on a wire rack. Will keep for over a week if stored in an airtight container in a cool dark place.