Gluten-free grissini are crisp, thin Italian breadsticks made for dipping, snacking, and serving as part of an antipasto spread.
Gluten-Free Grissini (Crispy Italian Breadsticks)
Gluten-free grissini are thin, crisp Italian breadsticks often served as part of an antipasto platter or alongside dips and cheeses. Light and very snackable, they’re a crunchy, gluten-free alternative to soft Italian breadsticks.
These homemade gluten-free grissini are made with almond flour and arrowroot for a delicate crunch. Unlike soft breadsticks, they are baked until fully crisp, making them ideal for dipping into sauces, olive oil, or serving with soups and salads. They're easy to make and perfect for entertaining.
What Are Grissini?
Grissini are thin, crisp Italian breadsticks often served as part of an antipasto spread or alongside dips and cheeses. They’re known for their light texture and satisfying crunch.
These gluten-free grissini are a grain-free version of the classic, made with almond flour and arrowroot for structure and crispness. They’re great for both dipping and snacking.
Why You’ll Love These Gluten-Free Grissini
- Delicious with dips, olive oil, or soups
- Crisp, crunchy texture with an authentic Italian feel
- Gluten-free and grain-free
- Perfect for antipasto boards and entertaining
- Easy to make with simple pantry ingredients
Ingredients for Gluten-Free Grissini
Dry Ingredients
Almond flour provides a rich, nutty base while arrowroot helps create structure and a light, crisp finish. Baking soda helps create the crispy texture.
Dough Ingredients
Apple cider vinegar adds lightness and helps activate the dough, while olive oil and water bring everything together into a pliable, easy-to-shape dough. Herbes de Provence add a fragrant, Mediterranean-inspired flavor.
Slow Roasted Tomato Sauce (optional for serving)
These gluten-free grissini are especially delicious served with a slow roasted tomato sauce made from Roma tomatoes, garlic, thyme, and olive oil. Slow roasting concentrates the flavor, creating a rich, slightly sweet dipping sauce that pairs perfectly with crisp Italian breadsticks.
How to Make It
- Preheat the oven to 200ºF.
- Cut the tomatoes into quarters and toss with olive oil, garlic, thyme, and salt. Arrange cut-side up on a sheet pan or in an ovenproof dish.
- Roast for about 4 hours, until the tomatoes are wrinkled and reduced in size.
- Transfer to a food processor or food mill and blend until smooth.
- Serve with gluten-free grissini. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
How to Make Gluten-Free Grissini
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, arrowroot, baking soda, and salt.
- Add apple cider vinegar, olive oil, and water. Mix until a dough forms, then gently knead until smooth.
- Divide the dough into about 16 equal pieces. Roll each piece into a thin 12-inch rope and place on the baking sheet about ½ inch apart.
- Brush lightly with olive oil and sprinkle with Herbes de Provence and a pinch of salt.
- Bake for 15–17 minutes, or until golden and crisp. Transfer to a wire rack and cool completely.
Tips for the Best Crispy Grissini
- Roll dough as thinly as possible for maximum crunch
- Cool completely before serving for best texture
- Store in an airtight container to maintain crispness
How to Serve Gluten-Free Grissini
These gluten-free grissini are most traditionally served as part of an Italian antipasto spread.
The slow roasted tomato sauce is a nice pairing for these breadsticks. Its rich, slightly sweet flavor contrasts perfectly with the salty crunch of the grissini.
They also pair well served with fruity olive oil, hummus, soups, or simple cheese boards for an easy appetizer.
Frequently Asked Questions
Are grissini supposed to be soft or hard?
Authentic grissini are meant to be crisp and crunchy, not soft like dinner breadsticks.
How do you keep grissini crispy?
Bake until fully dry and golden, then cool completely before storing in an airtight container.
Can you make grissini ahead of time?
Yes, grissini store very well. Once cooled, they can be kept in an airtight container for several days while maintaining their crunch.
Final Thoughts
These gluten-free grissini are a simple, elegant way to bring some Italian flavor to your. Crisp, light, and perfect for dipping or snacking, they’re a great addition to any antipasto platter or meal.
More Gluten-Free Bread Recipes
Gluten-Free Grissini (Italian Breadsticks)
Crispy gluten-free grissini made with almond flour for a light, crunchy Italian breadstick. Perfect for antipasto platters, dipping, and entertaining.
Ingredients
For the Breadsticks (Grissini):
- 2 cups/ 225g almond flour
- ½ cup/ 64g arrowroot
- ½ tsp baking soda
- 1 tsp sea salt (plus extra for sprinkling)
- ¼ cup/60ml Apple Cider Vinegar
- 2 Tablespoons/30ml Extra Virgin Olive (plus extra for coating)
- ¼ cup/60ml Filtered Water
- 2 tsp Herbes de Provence (optional)
For the Slow Roasted Tomato Sauce (optional - makes about 8 oz):
- 2 lbs (about 10-11 medium sized tomatoes) Roma Tomatoes
- A handful of fresh thyme sprigs (leaves removed) or 1 tsp dried thyme
- 2 large or three small garlic cloves, finely minced or put through a garlic press
- 3 Tablespoons/45ml Extra Virgin Olive Oil
- 1 tsp sea salt
Instructions
For the Breadsticks (Grissini):
- Preheat the oven to 350°F
- Line a large baking sheet with parchment paper.
- In a large bowl combine the almond flour, arrowroot, baking soda and salt.
- Add the apple cider vinegar, olive oil and water and mix thoroughly with a fork until dough comes together in a ball. (The dough may seem sticky at first but will come together with a bit of kneading by hand.)
- Cut the dough into about 16 equal pieces. With lightly greased hands, stretch and roll each piece on a silpat or clean lightly oiled counter to make about sixteen 12-inch-long bread sticks. Place a ½ inch apart on the prepared baking sheet. Brush lightly with extra olive oil and sprinkle with the Herbes de Provence rolling them once over to coat completely. Sprinkle with an additional pinch of salt.
- Bake the bread sticks for 15-17 minutes until crisp and lightly golden.
- Remove and transfer to wire rack to cool.
- Serve with Slow Roasted Tomato Sauce if desired.
For the Slow Roasted Tomato Sauce (Optional):
- Preheat the oven to 200ºF.
- Cut the tomatoes in quarters and toss them with the remaining ingredients.
- Arrange them cut side up on a sheetpan or in an ovenproof dish.
- Leave in the oven for 4 hours until wrinkly and reduced in size.
- Remove from oven and puree in a food processor or put through a food mill.
- Serve with breadsticks. Leftovers can be stored in an airtight container in the fridge for up to a week.
Notes
Gluten-Free, Grain-Free, Paleo, Vegetarian, Vegan
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 19gSaturated Fat: 2gUnsaturated Fat: 18gSodium: 677mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
angela says
What is the best way to store the breadsticks? They look so good.
Sylvie says
In an airtight container at room temperature.
Rebi says
Hi.I made these yesterday.They are absolutelley delicious.I need to know how many carbs and calories are in please.thank you a lot!
Sylvie says
Hi Rebi, I'm sorry but I don't have a calorie or carb count on the breadsticks. You can put the recipe through a nutrition calculator if you'd like to know that information. Here's an example: http://blog.myfitnesspal.com/2014/10/new-myfitnesspal-log-it-button-makes-tracking-recipes-easier-than-ever/
Hope that helps!
Marfigs says
All of this looks insanely delicious - I can't wait to try this out! 😀