Gluten-Free Garlic Knots (Printable version)
Soft, pillowy knots infused with garlic and herbs, perfect as a gluten-free appetizer or Italian side dish.
# What You’ll Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour with xanthan gum
02 - 1 tablespoon granulated sugar
03 - 1 packet instant yeast (7 g)
04 - 1 teaspoon salt
05 - 1 teaspoon baking powder
06 - 2 tablespoons olive oil
07 - 3/4 cup warm milk (dairy or non-dairy, 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 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 - Pour olive oil, warm milk, and eggs into the dry mixture. Stir until a soft, sticky dough consistency develops.
03 - Cover bowl with plastic wrap. Place in warm location for 30 minutes to allow dough to rest.
04 - Set oven to 375°F. Prepare baking sheet by lining with parchment paper.
05 - Lightly oil hands. Divide dough into 12 equal portions. Roll each into 6-inch ropes and tie into loose knots. Arrange on prepared baking sheet.
06 - Cover knots and allow to rest for 10 minutes before baking.
07 - Place in oven and bake for 18 to 20 minutes until golden brown and fully cooked through.
08 - Melt butter in small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat. Mix in parsley, salt, and pepper.
09 - Brush hot knots generously with garlic butter mixture. Sprinkle with Parmesan cheese if using. Serve while warm.
# Expert tips:
01 -
- These knots prove that gluten-free baking can yield incredibly soft, pillowy results that rival traditional bread
- The garlic butter coating transforms them from simple dough into an irresistible appetizer that disappears in minutes
02 -
- The dough will be stickier and softer than traditional wheat dough, resist the urge to add more flour
- Letting the dough rest fully is non-negotiable for achieving that soft texture
- Brush the knots with garlic butter immediately while they are hot for maximum absorption
03 -
- Use a kitchen scale for the most accurate measurements and consistent results
- Position your oven rack in the center for even browning