Gluten-Free Garlic Knots (Printable)
Soft, pillowy knots infused with garlic and herbs, perfect for Italian meals. Ready in 40 minutes.
# What You'll Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour (with xanthan gum)
02 - 1 tablespoon granulated sugar
03 - 1 packet (7 g) instant yeast
04 - 1 teaspoon salt
05 - 1 teaspoon baking powder
06 - 2 tablespoons olive oil
07 - 3/4 cup warm milk (dairy or non-dairy, about 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 - In a large bowl, whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder until evenly combined.
02 - Add the olive oil, warm milk, and eggs to the dry ingredients. Mix thoroughly until a soft, sticky dough forms.
03 - Cover the bowl with plastic wrap and place in a warm area. Let the dough rest for 30 minutes to allow yeast activation.
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 knots on prepared baking sheet.
06 - Cover knots loosely and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until golden brown and cooked through completely.
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 if using. Serve immediately while warm.
# Expert Tips:
01 -
- The texture is soft and pillowy, nothing like the dense gluten-free breads you might be used to
- That garlic butter topping makes everything better, and nobody will guess these are gluten-free
02 -
- Gluten-free dough behaves differently than wheat dough. It will be sticky and that is normal, so trust the process and do not keep adding flour.
- Letting the dough rest is non-negotiable. The flour needs time to hydrate or you will end up with gritty, dense knots.
03 -
- Use a kitchen scale to weigh your flour if possible. Gluten-free flour blends vary in density, and measuring by weight gives you consistent results every time.
- Brush the knots with garlic butter immediately after baking, while they are still hot. The butter absorbs better and the flavor penetrates deeper.