Gluten-Free Garlic Knots (Printer-friendly)
Soft, pillowy garlic and herb knots ready in 40 minutes. Perfect Italian appetizer or side.
# 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 (optional, or dairy-free alternative)
# How-To Guide:
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 ingredients. Mix until a soft, sticky dough forms and all flour is incorporated.
03 - Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes to allow the yeast to activate.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
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. Place knots on the prepared baking sheet.
06 - Cover the knots and let rest for 10 minutes before baking.
07 - Bake for 18-20 minutes, or until golden brown and cooked through.
08 - While knots bake, melt the butter in a small saucepan over medium heat. Add 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 desired. Serve warm.
# Expert Advice:
01 -
- They prove that gluten-free bread can actually be pillowy and worth the effort
- The garlic butter transforms something simple into the kind of appetizer that disappears first
02 -
- Overworking the dough while shaping makes it tough. Gentle hands yield tender knots.
- The resting periods aren't suggestions. They're what make these worth eating.
03 -
- Use a kitchen scale for the flour if possible. Gluten-free baking is less forgiving with measuring errors.
- Line your baking sheet even if it's non-stick. The butter creates sticky spots that are a pain to clean.