Gluten-Free Garlic Knots

The first time I attempted gluten-free garlic knots, my kitchen smelled like an Italian bakery but I was terrified they would turn out like hard little stones. My skeptical cousin took one bite and actually asked if I was sure they were gluten-free. That moment of watching everyone reach for seconds instead of politely declining changed everything for me.

Last summer I made three batches for a backyard dinner party because one batch clearly would not be enough. My friend Sarah, who has celiac disease and usually skips bread altogether, kept sneaking back to the kitchen for just one more. There is something magical about watching someone enjoy food they normally have to avoid.

Ingredients

• Gluten-Free All-Purpose Flour: Choose a blend with xanthan gum already added for the best texture and structure
• Instant Yeast: This variety activates quickly without needing proofing, which speeds up your prep time
• Warm Milk: Temperature matters, aim for bath warm about 110°F, to activate the yeast without killing it
• Eggs: Room temperature eggs incorporate better into the dough for a more uniform texture
• Olive Oil: Adds moisture and helps create that tender interior we want in every bite
• Garlic Butter: Freshly minced garlic releases more oils and flavor than pre-minced versions from a jar
• Fresh Parsley: The bright green color and fresh taste makes these knots feel special and restaurant worthy

Instructions

Mix the Dry Ingredients:

Whisk the flour, sugar, yeast, salt, and baking powder together until well combined.

Form the Dough:

Add olive oil, warm milk, and eggs. Mix until a soft, sticky dough comes together.

Let the Dough Rest:

Cover and let sit in a warm spot for 30 minutes. This rest is crucial for texture development.

Shape the Knots:

Lightly oil your hands. Roll each piece into a 6-inch rope and tie into a loose knot.

Bake to Golden Perfection:

Bake at 375°F for 18 to 20 minutes until golden brown and cooked through.

Make Garlic Butter:

Melt butter and cook minced garlic for 1 minute until fragrant. Stir in parsley, salt, and pepper.

Coat and Serve:

Brush hot knots generously with garlic butter. Add Parmesan if desired and serve warm.

Pin it

My grandmother used to say that garlic bread is the universal language of comfort food. These knots have become that same language in our house, appearing at Sunday dinners and holiday celebrations alike.

Making Them Ahead

You can shape the knots and refrigerate them on the baking sheet for up to 2 hours before baking. Let them come to room temperature while the oven preheats. This works beautifully when you are juggling multiple dishes.

Freezing Instructions

After baking and cooling, freeze the knots in a single layer on a baking sheet. Transfer to a freezer bag once solid. Reheat in a 350°F oven for 5 to 7 minutes and toss with fresh garlic butter.

Serving Suggestions

These knots shine alongside pasta dishes, soups, or as part of an antipasto spread. They also make an unexpected addition to a brunch table. The flavor profile works with almost any Italian inspired meal.

• Try mixing dried Italian herbs into the flour blend for extra flavor
• Pair with warm marinara sauce for dipping
• Experiment with rosemary or thyme instead of parsley

Pin it

There is nothing quite like pulling a batch of these from the oven, knowing everyone at the table will ask for seconds. Happy baking.

Recipe FAQs

→ Can I make these knots dairy-free?

Yes, simply substitute the warm milk with your favorite non-dairy alternative like almond or oat milk, use vegan butter for the garlic coating, and replace the Parmesan with a dairy-free version or nutritional yeast.

→ Why does the dough include baking powder along with yeast?

The combination helps create extra lift and a lighter texture, which is especially helpful with gluten-free flours that can sometimes be denser than wheat-based doughs.

→ How should I store leftovers?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked knots and reheat in the oven at 350°F for 5-7 minutes until warm and crisp.

→ Can I prepare the dough ahead of time?

Yes, after the initial 30-minute rest, you can cover and refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping and baking.

→ What if I don't have xanthan gum in my gluten-free flour blend?

Add 1 teaspoon of xanthan gum to the dry ingredients to help bind the dough and improve texture. Without it, the knots may be more crumbly and difficult to shape.

→ Can I add other herbs to the garlic butter?

Absolutely. Fresh rosemary, thyme, or oregano work beautifully. You could also add a pinch of red pepper flakes for subtle heat or grated lemon zest for brightness.