Gluten-Free Garlic Knots (Print Version)

Soft, pillowy knots infused with garlic and herbs, perfect as a gluten-free appetizer or side for Italian meals.

# What You Need:

→ Dough

01 - 2 cups gluten-free all-purpose flour with xanthan gum
02 - 1 tablespoon granulated sugar
03 - 1 packet instant yeast (7 grams)
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 (optional, or dairy-free alternative)

# How-To Steps:

01 - Whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder in a large bowl until thoroughly combined.
02 - Pour in the olive oil, warm milk, and cracked eggs. Mix vigorously until a soft, sticky dough consistency develops.
03 - Cover the bowl tightly with plastic wrap. Place in a warm, draft-free area and allow the dough to rest for 30 minutes.
04 - Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
05 - Lightly coat hands with oil. Divide dough into 12 equal portions. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange knots on the prepared baking sheet.
06 - Cover the shaped knots loosely and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until knots are golden brown and completely 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 immediately. Stir in parsley, salt, and pepper until incorporated.
09 - Brush the hot baked knots generously with garlic butter mixture. Sprinkle with Parmesan cheese if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • Soft, chewy texture that rivals traditional bread knots
  • Garlic butter coating that soaks into every warm crevice
  • Ready in under an hour from start to finish
02 -
  • The dough will feel stickier than traditional wheat dough, resist adding more flour
  • Tying the knots too tightly will make them tough, keep them loose and rustic
  • Brush the garlic butter on immediately while the knots are hot for maximum absorption
03 -
  • Use a kitchen scale to weigh flour for consistent results
  • Let the knots cool slightly before brushing with butter so it melts into the surface

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