Gluten-Free Garlic Knots (Printable Version)
Soft gluten-free knots with garlic butter and herbs. Perfect Italian appetizer.
# What You'll Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour (with xanthan gum)
02 - 1 tablespoon granulated sugar
03 - 1 packet (7 g) instant yeast
04 - 1 teaspoon salt
05 - 1 teaspoon baking powder
06 - 2 tablespoons olive oil
07 - 3/4 cup warm milk (dairy or non-dairy, about 110°F)
08 - 2 large eggs, room temperature
→ Garlic Butter
09 - 4 tablespoons unsalted butter (or dairy-free alternative)
10 - 3 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 2 tablespoons grated Parmesan cheese (optional, or dairy-free alternative)
# How To Make It:
01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large mixing bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry ingredients. Mix until a soft, sticky dough consistency forms, ensuring all flour is incorporated.
03 - Cover bowl tightly with plastic wrap. Place in a warm, draft-free area and let dough rest for 30 minutes to allow yeast activation.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Lightly oil hands to prevent sticking. Divide dough into 12 equal portions. Roll each piece into a 6-inch rope, then tie into a loose knot, tucking ends underneath. Arrange knots on prepared baking sheet with space between each.
06 - Cover knots loosely and let rest for 10 minutes at room temperature before baking.
07 - Place baking sheet in preheated oven and bake for 18 to 20 minutes until knots are golden brown and fully cooked through.
08 - While knots bake, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Remove baked knots from oven. Immediately brush generously with warm garlic butter while still hot. Sprinkle with Parmesan cheese if desired. Serve warm for optimal texture and flavor.
# Expert Advice:
01 -
- The texture mimics traditional bread so closely your gluten-eating friends wont notice the difference
- They come together faster than youd expect for gluten-free baking
- The garlic butter coating makes them disappear from plates almost instantly
02 -
- Overworking the dough creates tough knots, so mix only until combined and trust the rest period
- The dough feels stickier than traditional dough, resist the urge to add more flour or youll sacrifice texture
- Tying the knots too tightly makes them dense, keep them loose for that tender interior
03 -
- Achieve the most garlic flavor by letting the butter mixture sit for 5 minutes before brushing
- Freeze uncooked knots on a baking sheet then transfer to a bag for fresh baked treats anytime