Gluten-Free Garlic Knots (Printable Version)
Soft, golden knots infused with aromatic garlic butter and fresh herbs, ideal for sharing.
# What You'll Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour with xanthan gum (260 g)
02 - 1 tbsp granulated sugar
03 - 1 packet instant yeast (7 g)
04 - 1 tsp salt
05 - 1 tsp baking powder
06 - 2 tbsp olive oil
07 - 3/4 cup warm milk (180 ml), dairy or non-dairy, about 110°F
08 - 2 large eggs, room temperature
→ Garlic Butter
09 - 4 tbsp unsalted butter, or dairy-free alternative
10 - 3 cloves garlic, minced
11 - 2 tbsp chopped fresh parsley
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Garnish
14 - 2 tbsp grated Parmesan cheese, optional, or dairy-free alternative
# Directions:
01 - In a large bowl, whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder until thoroughly combined.
02 - Add the olive oil, warm milk, and eggs to the dry mixture. Mix until a soft, sticky dough comes together.
03 - Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes to hydrate.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper.
05 - Lightly oil your hands to prevent sticking. Divide the dough into 12 equal pieces. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange knots on the prepared baking sheet.
06 - Cover the knots and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes, or until knots are golden brown and cooked through.
08 - While knots bake, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Brush the hot knots generously with garlic butter. Sprinkle with Parmesan if using. Serve immediately while warm.
# Expert Hints:
01 -
- These knots prove that gluten-free can mean incredibly soft and pillowy, not dry and crumbly
- The garlic butter coating transforms them into something irresistible, even for wheat eaters who swear they can taste the difference
02 -
- Gluten-free dough needs the full rest time or the knots will bake up tough and dense rather than light and fluffy
- Oiling your hands before shaping is absolutely essential because this dough will stick aggressively to dry skin
03 -
- Use a kitchen scale to weigh your gluten-free flour, as measuring by volume can be inconsistent and lead to failed batches
- If the knots start browning too quickly, tent the baking sheet with foil for the last five minutes of baking time