Gluten-Free Garlic Knots (Print)

Soft, pillowy gluten-free knots with garlic butter and fresh herbs.

# What You Need:

→ Dough

01 - 2 cups gluten-free all-purpose flour with xanthan gum (260 grams)
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)

# How To Make It:

01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large mixing bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry mixture. Mix until a soft, sticky dough forms, ensuring all flour is incorporated.
03 - Cover bowl with plastic wrap and set in a warm place. Allow dough to rest for 30 minutes.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Lightly oil hands to prevent sticking. Divide dough into 12 equal portions. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange on prepared baking sheet.
06 - Cover knots and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until knots are golden brown and cooked through.
08 - While knots bake, melt 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 hot knots generously with garlic butter mixture. Sprinkle with Parmesan cheese if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • These knots are incredibly soft and tender, not the dry, crumbly gluten-free baked goods you might be used to
  • The garlic butter coating happens right after baking, so every bite is infused with flavor
  • The dough comes together in minutes and requires only one short rise
02 -
  • Gluten-free dough is stickier than regular dough, so keep your hands oiled when shaping
  • The knots are best served fresh but can be gently reheated in a 300°F oven for 5 minutes
  • Do not skip the second 10-minute rest or the knots will be dense instead of fluffy
03 -
  • Weigh your flour for the most consistent results, as gluten-free flours pack differently than wheat
  • Let the knots cool just slightly before brushing with butter so it soaks in without making them soggy

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