Gluten-Free Garlic Knots

The first time I made gluten-free garlic knots, my skeptical gluten-eating friend ate three before asking what was different about them. That small kitchen victory still makes me smile every time I tie these pillowy little knots.

Last winter, I served these at a dinner party where one guest had recently gone gluten-free. Watching her face light up at having something warm and bread-like on the table reminded me why I bother tweaking recipes until they work for everyone.

Ingredients

• Gluten-free all-purpose flour: Choose a blend with xanthan gum already added for the best texture and structure
• Instant yeast: No need to proof it separately, just whisk it right into the dry ingredients
• Warm milk: Should feel like a warm bath, about 110°F, to activate the yeast without killing it
• Room temperature eggs: Cold eggs can shock the dough and affect rising
• Olive oil: Adds moisture and helps create that tender crumb we want
• Unsalted butter: Control the salt level yourself in the garlic coating
• Fresh garlic: Minced finely so it distributes evenly through the butter
• Fresh parsley: Adds bright color and a fresh contrast to rich garlic butter

Instructions

Whisk the dry ingredients:

Combine the flour, sugar, yeast, salt, and baking powder in a large bowl until everything is evenly distributed

Form the dough:

Pour in the olive oil, warm milk, and cracked eggs, stirring until a sticky, shaggy dough comes together

Let it rest:

Cover the bowl with plastic wrap and set it in a warm spot for 30 minutes to hydrate and relax

Prepare for baking:

Heat your oven to 375°F and line a baking sheet with parchment paper

Shape the knots:

Oil your hands lightly, divide dough into 12 pieces, roll each into a 6-inch rope, and tie into simple loose knots

Second rest:

Cover the shaped knots and let them sit for 10 minutes while the oven finishes heating

Bake until golden:

Bake for 18 to 20 minutes until the knots are golden brown and sound hollow when tapped

Make the garlic butter:

Melt butter in a small saucepan, add minced garlic for 1 minute until fragrant, then stir in parsley, salt, and pepper

Coat and serve:

Brush the hot knots generously with garlic butter and sprinkle with Parmesan if desired

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These became my go-to for hosting because everyone eats them regardless of dietary restrictions. Food that brings people together without calling attention to who eats what is the best kind.

Making Them Dairy-Free

I have kept a vegan version of these knots at potlucks and watched them disappear just as quickly as the original. Use your favorite plant-based milk, vegan butter, and skip the Parmesan or use a dairy-free alternative.

Customizing the Herbs

Sometimes I add chopped rosemary or thyme to the dough itself for an herby variation. Fresh herbs work best, but dried herbs can work in a pinch if you reduce the amount by half.

Serving Suggestions

These knots are perfect alongside a bowl of warm marinara sauce for dipping. I have also served them with soup or salad for a light dinner.

• Make extra garlic butter for dipping on the side
• Reheat leftovers in a 300°F oven for 5 minutes
• Freeze unbaked knots and bake straight from frozen, adding a few minutes

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Warm, garlic-scented knots fresh from the oven might just become one of your favorite simple pleasures too.

Recipe FAQs

→ Can I make these dairy-free?

Yes, simply substitute non-dairy milk, plant-based butter, and dairy-free Parmesan alternatives. The texture remains equally soft and delicious.

→ How should I store leftover knots?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a freezer bag for up to 3 months. Reheat in the oven at 350°F for 5-7 minutes to refresh.

→ Can I prepare the dough ahead of time?

Yes, prepare the dough and let it rise in the refrigerator overnight. Bring to room temperature before shaping and baking. The garlic butter can also be made ahead and stored refrigerated.

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

Add 1/2 teaspoon xanthan gum to the dry ingredients. This helps bind the gluten-free dough and improves texture. Without it, the knots may be more crumbly.

→ Can I add other herbs to the garlic butter?

Absolutely! Fresh rosemary, thyme, or oregano work wonderfully. You can also add red pepper flakes for a touch of heat or Italian seasoning blend for extra depth.

→ Why is my dough too sticky to handle?

Gluten-free dough is naturally stickier than wheat dough. Lightly oil your hands before shaping, or keep a small bowl of water nearby to moisten fingers as needed. This prevents sticking without adding excess flour.