Gluten-Free Seasalt Chocolate Grissini

Seasalt chocolate on a stick -what’s not to love!

We’ve been having a lot of guests over lately, which I love. I get to cook, bake, have glass of wine or two, and hang out with awesome people.. All my favourite things!

The downside, however, is that I don’t have as much time as I’d like, to cook up amazing treats that blow my guests away. Cuz let’s face it, I have a reputation to uphold ha 😉

I resort to snacky treats. Foods that I can whip up in a storm, but that still make people talk (and eat). These Seasalt Chocolate Grissinis are no exception. They are probably a bit of a crazy invention, but they spark both a conversation and an appetite, and they taste like heaven!

These wonderful sweet and savoury breadsticks make a fantastic party snack, or even a moreish treat for movie night!

You’ll need:

Makes approx 15 tall grissini

  • 1 tsp dry quick-acting yeast
  • 1 tsp sugar
  • 250 gram gluten-free white bread flour
  • 1/2 tsp fine salt
  • 1/4 tsp baking soda
  • 1 tbsp neutral oil
  • 125 ml 40 c water
  • 150 gram dark chocolate (60% or darker)
  • 1 tsp fine salt flakes (Maldon salt or similar)

Gluten-Free Seasalt Chocolate Grissini


  1. Prepare the yeast by mixing it with the warm water and the sugar in a bowl. Set it aside in a warm spot to activate for 15 minutes. It should froth up to about double its size.
  2. Mix the flour, baking soda and fine salt with a whisk, and add the yeasty water whilst using a fork to form a dough.
  3. Mix in the oil last, and knead the dough lightly until it is smooth. Don’t work the dough too much, just until it has the right consistency.
  4. Prepare a baking tray with parchment paper, and shape the dough into a rectangle straight onto the tray. The thickness should be approximately 2/3 of the thickness you want for your grissinis (about 1cm). Don’t use a rolling pin, but rather work the dough gently with your hands. You shouldn’t need flour as the dough should hold together nicely and be just a little bit oily.Gluten-Free Seasalt Chocolate Grissini
  5. Place the tray in a warm spot and cover. Make sure you leave room so that the dough doesn’t rise into the cover. Leave to rise until it has doubled in size; approximately 40 minutes.
  6. Preheat the oven to 220 c
  7. Once the dough has risen to about double it’s original size, use a large sharp knife and cut it into 1 cm strips. Roll the strips sideways carefully (as gluten-free dough, depending on the brand of flour, can come apart if you use force), and shape the grissini with your fingers.
  8. Make sure the strips of dough are placed at adequate distance from each other, so that they don’t get stuck to one another during baking.
  9. Place in the centre of the oven and bake for about 15 minutes (up to 20) or until they are golden.
  10. Once you have removed them from the oven, let them cool on the baking tray whilst you prepare the chocolate.
  11. Melt chocolate in a bain marie (heat proof bowl placed inside a pan of barely simmering water), or very gently in a microwave oven. Stir frequently so as not to burn the chocolate.
  12. Dip the cold grissini in the melted chocolate, and place them back onto the tray. Drizzle a pinch of salt flakes over the chocolate before it hardens. Make sure you go easy on the salt!Leave to cool completely before serving.

You can place the grissini in a decorative mason jar and place on the table as a centrepiece at parties!

Have a great weekend!

This recipe was featured in the gorgeous Easter issue of Yum. Gluten Free Magazine

The Gluten Free Lifesaver Featured in the Gorgeous Easter Edition of Yum. Gluten Free Magazine!

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3 Comments on “Gluten-Free Seasalt Chocolate Grissini”

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