Gluten-Free Garlic Knots (Print)

Soft, pillowy knots with garlic butter and herbs. Perfect Italian appetizer or side.

# What You Need:

→ Dough

01 - 2 cups gluten-free all-purpose flour with xanthan gum (260 g)
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 (180 ml, 110°F)
08 - 2 large eggs, room temperature

→ Garlic Butter

09 - 4 tablespoons unsalted butter
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

# How to Make:

01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry ingredients. Mix until a soft, sticky dough consistency forms.
03 - Cover the bowl with plastic wrap and place in a warm location for 30 minutes to allow dough to rest.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
05 - Lightly oil hands. Divide dough into 12 equal pieces. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange on prepared baking sheet.
06 - Cover knots and allow to rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until knots are golden brown and fully cooked through.
08 - 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 Advice:

01 -
  • The texture is incredibly soft and chewy, nothing like the crumbly gluten-free breads you might be used to
  • They come together in under an hour but taste like they came from an Italian bakery
  • The garlic butter coating transforms them from simple bread into something addictive and restaurant-worthy
02 -
  • The dough will feel sticky and somewhat unnerving to handle, but resist adding more flour or your knots will turn out tough
  • Let the knots cool for just 2 minutes after baking before brushing with garlic butter, so the butter adheres without making them soggy
  • Shape your knots loosely because the dough puffs up significantly during baking and tight knots will untie themselves
03 -
  • Weigh your flour instead of using cup measurements for consistent results every time
  • Brush a second layer of garlic butter right before serving for maximum flavor impact

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