Gluten-free . Vegan . 30 breadsticks . 40 min
A breadstick born from the garden, not the wheat field
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.
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 — simple, seasonal, honest.
Quote: “The best snacks are the ones that taste like someone made them for you with care.”
Why red lentil flour?
Red lentil flour is naturally gluten-free and packed with plant protein and fibre. Unlike chickpea flour — which can be assertive in flavour — 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.
The result is a breadstick with crunch that pairs effortlessly with hummus, guacamole or simply a glass of wine.
Herbs & seeds
The recipe below is a blueprint, not a rule. At NUA we love rosemary and sage — 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.
Red Grissini
30
breadsticksAllergens: None of the 14 EU allergens
Ingredients
Red lentil flour 200 g
Extra-virgin olive oil 2 tbsp
Salt ½ tsp
Baking soda ½ tsp
Lukewarm water 80–100 ml
Fresh rosemary to taste
Fresh sage to taste
Seeds (topping, optional)
Oregano / thyme (optional)
Directions
- Combine all the ingredients and mix until a smooth, shapeable dough forms. Add water gradually — you may not need all of it.
- Shape the dough into sticks of about 5 cm length, rolling them gently between your palms.
- Top with seeds, oregano or thyme if desired.
- Arrange on a parchment-lined baking tray, leaving a little space between each stick.
- Bake at 180 °C (static oven) for 20–25 minutes, until deep golden and firm.
- Cool completely on the tray before serving — they crisp up as they cool.
Notes
- Free from all 14 EU allergens
Serving suggestions
At NUA, we serve these grissini alongside our house hummus and beet carpaccio. They also travel well — tuck them in a paper bag for a picnic in the Madeiran hills, or snap them into a salad in place of croutons.
Store in an airtight container at room temperature and consume on the day for peak crunch. If they soften slightly overnight, a few minutes back in a hot oven will revive them entirely.
Come taste them in Funchal
You can find these grissini — and everything else we bake, pickle and plate with love — at NUA, Rua da Carreira 232, Funchal, Madeira. We’re open all day for vegetarian breakfast and brunch. No reservations needed; just bring your appetite.