Gluten-Free Garlic Knots (Printable)
Soft, herb-infused knots ready in 40 minutes. Perfect Italian appetizer or 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 Prepare:
01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large mixing bowl until evenly distributed.
02 - Pour olive oil, warm milk, and cracked eggs into the dry mixture. Stir thoroughly until a soft, sticky dough consistency develops.
03 - Cover bowl tightly with plastic wrap. Place in warm, draft-free area for 30 minutes to allow dough to rest.
04 - Set oven to 375°F. Prepare baking sheet by lining with parchment paper.
05 - Coat hands lightly with oil. Divide dough into 12 equal portions. Roll each into 6-inch rope and tie into loose knot. Arrange on prepared baking sheet.
06 - Cover knots and allow to rest for 10 minutes before baking.
07 - Place in preheated oven and bake for 18 to 20 minutes until golden brown and fully cooked through.
08 - While knots bake, melt butter in small saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Brush hot knots generously with prepared garlic butter. Sprinkle with Parmesan cheese if desired. Serve immediately while warm.
# Expert Advice:
01 -
- These knots prove that gluten-free bread can be pillowy, tender, and completely satisfying
- The garlic butter coating transforms simple dough into something that disappears in minutes
- They come together faster than you think, perfect for last-minute dinner plans
02 -
- The dough will be sticky and that is exactly how it should be, resist adding more flour
- Letting the dough rest is non negotiable, this hydration time prevents a gritty texture
- Brush the knots with garlic butter immediately while they are hot for maximum absorption
03 -
- Weigh your flour if possible, gluten-free blends vary dramatically in density
- Warm your eggs by placing them in a bowl of warm water for 5 minutes before using
- Tie the knots loosely because they will puff up significantly during baking