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