Gluten-Free Garlic Knots

The smell of garlic butter hit me first, drifting from my friend Elena's tiny kitchen in Brooklyn. She pulled these golden knots from the oven, looking impossibly soft despite being gluten-free, and I watched her teenage brother sneak three before dinner even started. That evening changed everything I thought about gluten-free baking.

Last winter my sister came to visit, skeptical of anything gluten-free after too many dry, crumbly experiences. I watched her face light up after that first bite, warm garlic butter coating her fingers, and she immediately asked for the recipe to make for her gluten-intolerant daughter. Now they make them together every Sunday.

Ingredients

• Gluten-free all-purpose flour (with xanthan gum): The xanthan gum is non-negotiable here, it provides the elasticity that gluten normally gives
• Instant yeast: No proofing needed, just whisk it directly into the dry ingredients
• Warm milk: Temperature matters, too hot kills the yeast, too cold slows everything down
• Olive oil: Adds moisture and helps create that tender interior
• Eggs: Structure and richness, room temperature eggs incorporate better
• Garlic: Fresh minced garlic creates that aromatic punch we all want
• Butter: The final coating that makes these truly irresistible
• Fresh parsley: Bright herbal note that cuts through the rich garlic butter

Instructions

Mix the dry foundation:

Whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder until everything is evenly distributed

Bring the dough together:

Add the olive oil, warm milk, and eggs, then mix until you have a soft, sticky dough that holds together well

Let it rest:

Cover the bowl and let the dough rest in a warm spot for 30 minutes, this gives the flour time to hydrate fully

Shape the knots:

Lightly oil your hands to prevent sticking, divide into 12 pieces, roll each into a 6-inch rope, and tie into loose knots

Bake to golden perfection:

Bake at 375°F for 18-20 minutes until theyre golden brown and sound hollow when tapped

Garlic butter magic:

Melt the butter, cook the garlic for just 1 minute until fragrant, then stir in parsley, salt, and pepper

The finishing touch:

Brush the hot knots generously with the garlic butter and add Parmesan if desired, serving them while still warm

Pin It

My neighbor's daughter has celiac disease and had basically given up on good bread. When I brought over a batch of these still warm from the oven, she took one cautious bite and her eyes actually welled up. Sometimes food is just love in another form.

Making Them Vegan

Swap the dairy milk for oat or almond milk, use a good vegan butter, and replace the eggs with flax eggs. The texture remains surprisingly close to the original, and no one misses the dairy when the garlic butter is this good.

Herb Variations

Fresh rosemary or thyme adds this wonderful earthy dimension that pairs beautifully with the garlic. Sometimes I add a pinch of red pepper flakes too, just enough to give a gentle warmth that makes these knots even more addictive.

Make-Ahead Strategy

You can shape the knots and refrigerate them on the baking sheet, covered, for up to 4 hours before baking. Let them sit at room temperature while the oven preheats. The garlic butter can also be made ahead and kept at room temperature for easy brushing.

• Warm marinara sauce on the side makes these feel like a restaurant appetizer
• Double the garlic butter because you will want extra for dipping
• These freeze beautifully after baking, just reheat in a 350°F oven for 5 minutes

Pin It

These knots have become my go-to for bringing to gatherings, always disappearing before anything else. There is something universally comforting about warm bread, especially when it is this welcoming.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate it after the initial 30-minute rest. Let it come to room temperature before shaping into knots and baking.

→ What gluten-free flour works best?

Use a gluten-free all-purpose flour blend that contains xanthan gum for best texture. The gum helps replicate the elasticity found in wheat-based doughs.

→ How do I store leftover knots?

Store cooled knots in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore softness.

→ Can I freeze these garlic knots?

Freeze baked, cooled knots in freezer bags for up to 3 months. Thaw at room temperature, then warm in the oven and brush with fresh garlic butter before serving.

→ Why is my dough too sticky to handle?

Gluten-free dough is naturally stickier than wheat dough. Lightly oil your hands when shaping to prevent sticking. Avoid adding extra flour, which makes the knots dense.

→ Can I use dried parsley instead of fresh?

Fresh parsley provides the brightest flavor, but you can substitute 1 teaspoon dried parsley in the garlic butter mixture if needed.