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Indulge in these soft, fluffy, and irresistibly garlicky Gluten Free Garlic Knots that are perfect for any occasion. Whether you’re hosting a party or just craving a delicious snack, these knots are sure to impress!
I first discovered the magic of Gluten Free Garlic Knots when I was searching for a crowd-pleasing appetizer that everyone could enjoy. After several trials, I perfected this recipe, and now it’s a staple in my kitchen. The aroma of garlic and parsley fills the air, making these knots impossible to resist.
Get ready to cook up a batch of these delectable Gluten Free Garlic Knots that will have everyone asking for seconds!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
Ingredients You’ll Need
| Garlic Knots | Quick Marinara Dipping Sauce |
|---|---|
| 1 cup all purpose gluten-free flour with xanthan gum (we used GFJules) | 2-2 1/2 tablespoons olive oil |
| 3/4 teaspoon kosher salt | 1 teaspoon dried minced garlic |
| 2 teaspoons baking powder | 1/4 -1/2 teaspoon salt |
| 1 cup fat free Greek Yogurt drained of any excess liquid (we used Fage) | 1 26 oz container Pomi Finely Chopped Tomatoes |
| 3 tablespoons butter | |
| 5-7 cloves garlic minced (or less according to taste but we like them garlicky!) | |
| 1-2 tablespoons grated Parmesan cheese | |
| 1 tablespoon finely chopped fresh parsley | |
| Olive oil for brushing |
Step-by-Step Guide
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, add flour, baking powder, and salt. Mix or whisk well.
- Add the yogurt and mix until well combined. The dough will pull away from the mixer when well combined.
- Place dough on a silicone rolling mat and, using your dry hands coated with a tiny bit of flour, roll into a ball and knead about 15 times.
- Divide the dough into 8 equal pieces, then roll each piece into a ball and then into worm-like strips, about 9 inches long.
- Tie or braid each strip into a “knot-like” ball and place on the prepared baking sheet.
- Use a brush to lightly spread olive oil on the tops.
- Bake on the middle rack of the oven until golden, about 20-22 minutes. Let them cool for 5 minutes.
- While they cool, in a medium nonstick skillet, melt the butter, add the garlic, and cook until golden, about 2 minutes.
- Place the baked knots in the skillet with the melted butter and garlic and sauté an additional minute.
- Sprinkle with Parmesan cheese and chopped parsley. Serve as is or with a quick marinara sauce.
- For the Quick Dipping Sauce: In a medium saucepan, heat olive oil until shimmering. Add garlic and sauté for 30 seconds to a minute until fragrant and browning.
- Carefully add tomatoes (they may splatter if you add too quickly!). Season with salt and let simmer for 20 minutes or more.
Pointers for Perfection & How to Store
For the best results, make sure your Greek yogurt is well-drained to avoid a sticky dough. If you find the dough too sticky, add a little more flour to your hands, not the dough. These Gluten Free Garlic Knots are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore their crispiness.
For more delicious recipes, check out this Garlic Gluten Free Pizza Bread Recipe.
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Gluten Free Garlic Knots
- Total Time: 100
- Yield: 12 knots 1x
- Diet: Gluten Free
Description
These Gluten-Free Garlic Knots are a bread lover’s dream. Soft, fluffy, and incredibly buttery, they are made with a savory yeast dough that rivals any pizzeria classic. Brushed generously with garlic-herb butter before and after baking, they make the perfect appetizer or side dish for pasta night.
Ingredients
— The Yeast Mixture —
1 ¼ cups warm water (110°F/43°C)
1 teaspoon sugar or honey (to feed the yeast)
2 ½ teaspoons (1 packet) active dry yeast
— The Dough —
3 cups gluten-free all-purpose flour blend (Cup4Cup or King Arthur Measure for Measure work best)
¼ cup grated Parmesan cheese (adds flavor and texture)
1 teaspoon salt
1 teaspoon xanthan gum (omit if your blend already contains it)
¼ cup olive oil
2 large eggs, room temperature
½ cup extra gluten-free flour (for kneading/shaping step)
— The Garlic Butter Topping —
4 tablespoons unsalted butter, melted
2 cloves garlic, minced (or 1 tsp garlic powder)
1 teaspoon dried parsley
Pinch of salt
Instructions
1. Activate Yeast: In a small bowl, combine the warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes until it becomes frothy and bubbly.
2. Mix Dry Ingredients: In a large bowl (or stand mixer), whisk together the 3 cups of gluten-free flour, grated Parmesan cheese, salt, and xanthan gum (if using).
3. Combine: Pour the yeast mixture, olive oil, and eggs into the dry ingredients. Mix on medium speed for 2–3 minutes. The dough will be very soft and sticky (like thick cake batter).
4. First Rise: Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 hour. It should double in size.
5. Stiffen the Dough: After the rise, the dough will still be very sticky. Add the remaining ½ cup of gluten-free flour and mix well. This makes the dough firm enough to handle without destroying the air bubbles.
6. Shape: Turn the dough onto a silicone mat or wax paper dusted with flour. Divide the dough into 12 equal pieces.
7. Roll & Knot: Gently roll each piece into a ‘snake’ or rope about 6 inches long. Tie it into a simple knot. (Don’t pull too tight!). Place the knots on a parchment-lined baking sheet.
8. Second Rise: Cover the knots loosely with oiled plastic wrap. Let them rise again for 20 minutes while you preheat the oven.
9. Preheat Oven: Preheat your oven to 400°F (200°C).
10. First Brush: In a small bowl, mix the melted butter, minced garlic, parsley, and salt. Brush half of this mixture gently over the unbaked knots.
11. Bake: Bake for 15–18 minutes, or until the knots are golden brown on top.
12. Final Touch: Remove from the oven and immediately brush with the remaining garlic butter while they are hot. Serve warm.
Notes
Flour Recommendation: For the fluffiest texture, a blend that contains milk powder (like Cup4Cup) is superior for yeast breads. Dairy-free blends work too but may be slightly denser.
Yeast Handling: Ensure your water is warm but not hot (between 105-110°F). If it’s too hot, it will kill the yeast; too cold, and it won’t activate.
Freezing: These freeze wonderfully! Bake them fully, cool, and freeze. Reheat in the microwave for 30 seconds or foil-wrapped in the oven.
Dairy-Free: Use a dairy-free flour blend, vegan butter for the topping, and omit the parmesan (or use vegan parmesan).
- Prep Time: 20
- Cook Time: 18
- Category: Appetizer/Bread
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 knot
- Calories: 160
- Sugar: 1
- Sodium: 280
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can use other gluten-free flour blends, but make sure they contain xanthan gum for the best texture.
- Can I make these knots ahead of time?
- Absolutely! You can prepare the dough ahead of time and refrigerate it until you’re ready to bake.
What can I serve with these Gluten Free Garlic Knots?
They pair perfectly with marinara sauce, but you can also serve them with a side of ranch or your favorite dipping sauce.
Dig In & Enjoy!
These Gluten Free Garlic Knots are a delightful treat that everyone will love. Whether you’re serving them as an appetizer or a snack, they’re sure to be a hit. Enjoy the delicious flavors and the joy of sharing them with your loved ones. For more delicious ideas, follow me on Pinterest.