{"id":812,"date":"2026-05-22T20:00:35","date_gmt":"2026-05-22T20:00:35","guid":{"rendered":"https:\/\/audrey.likeofficials.com\/?p=812"},"modified":"2026-05-30T17:46:40","modified_gmt":"2026-05-30T17:46:40","slug":"red-grissini","status":"publish","type":"post","link":"https:\/\/nuarestaurant.com\/pt\/red-grissini\/","title":{"rendered":"Gluten-Free Red Grissini Recipe"},"content":{"rendered":"\n

Gluten-free . Vegan  . 30 breadsticks . 40 min <\/p>\n\n\n\n

A breadstick born from the garden, not the wheat field<\/h2>\n\n\n\n

At NUA, we believe that the most interesting food happens when constraints become creativity. Our crispy Gluten-free Red Grissini are made entirely without wheat flour. Instead, we reach for a humble legume: red lentil, ground into a fine flour.<\/p>\n\n\n\n

Grissini originated in the Piedmont region of northern Italy, where they were thin enough to be called grissini al ferro and long enough to hang from wooden dowels in old-fashioned bakeries. Our version pays homage to that tradition while speaking the language of plant-based Madeiran hospitality \u2014 simple, seasonal, honest.<\/p>\n\n\n\n

Quote: “The best snacks are the ones that taste like someone made them for you with care.”<\/p>\n\n\n\n

Why red lentil flour?<\/h2>\n\n\n\n

Red lentil flour is naturally gluten-free and packed with plant protein and fibre. Unlike chickpea flour \u2014 which can be assertive in flavour \u2014 lentil flour is mild and slightly nutty, allowing the herbs and olive oil to step forward. It also binds beautifully with just a little water, making dough-shaping easy and quick.<\/p>\n\n\n\n

The result is a breadstick with crunch that pairs effortlessly with hummus, guacamole or simply a glass of wine.<\/p>\n\n\n\n

Herbs & seeds<\/h2>\n\n\n\n

The recipe below is a blueprint, not a rule. At NUA we love rosemary and sage \u2014 they grow abundantly on the island and they carry the scent of the mountains into the kitchen. But thyme, oregano, fennel seed, sesame or even a pinch of smoked paprika all work beautifully. Think of the topping as your signature.<\/p>\n\n\n\n

<\/p>\n\n\n

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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>

Red Grissini<\/h2>Recipe by Grissini Vermelhos \u00b7 Snack u0026 Bakery<\/span><\/div>
<\/span>Quantity<\/span>

30<\/p>breadsticks<\/span><\/div>

<\/span>Bake<\/span> 180 \u00b0C \u00b7 20\u201325 min<\/span><\/div>
<\/span>Diet<\/span>Vegan \u00b7 Gluten Free<\/span><\/div><\/div><\/div>

Allergens<\/strong>: None of the 14 EU allergens
<\/p>

Ingredients<\/h3>
  • <\/span>

    Red lentil flour 200 g<\/span><\/p><\/li>

  • <\/span>

    Extra-virgin olive oil 2 tbsp<\/span><\/p><\/li>

  • <\/span>

    Salt \u00bd tsp<\/span><\/p><\/li>

  • <\/span>

    Baking soda \u00bd tsp<\/span><\/p><\/li>

  • <\/span>

    Lukewarm water 80\u2013100 ml<\/span><\/p><\/li>

  • <\/span>

    Fresh rosemary to taste<\/span><\/p><\/li>

  • <\/span>

    Fresh sage to taste<\/span><\/p><\/li>

  • <\/span>

    Seeds (topping, optional)\u00a0<\/span><\/p><\/li>

  • <\/span>

    Oregano \/ thyme (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Combine all the ingredients and mix until a smooth, shapeable dough forms. Add water gradually \u2014 you may not need all of it.<\/li>
    • Shape the dough into sticks of about 5 cm length, rolling them gently between your palms.<\/li>
    • Top with seeds, oregano or thyme if desired.<\/li>
    • Arrange on a parchment-lined baking tray, leaving a little space between each stick.<\/li>
    • Bake at 180 \u00b0C (static oven) for 20\u201325 minutes, until deep golden and firm.<\/li>
    • Cool completely on the tray before serving \u2014 they crisp up as they cool.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Free from all 14 EU allergens<\/li><\/ul>\n\t\t\t\t<\/div>