Gluten-Free Garlic Knots (Print View)
Soft, golden knots with garlic butter coating ready in 40 minutes.
# Ingredient List:
→ Dough
01 - 2 cups gluten-free all-purpose flour with xanthan gum
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, about 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 - In a large bowl, whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder until thoroughly combined.
02 - Add the olive oil, warm milk, and eggs to the dry ingredients. Mix until a soft, sticky dough forms, ensuring all flour is incorporated.
03 - Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes to allow the yeast to activate.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper.
05 - Lightly oil your hands. Divide the dough into 12 equal pieces. Roll each piece into a 6-inch rope and tie into a loose knot. Place knots on the prepared baking sheet.
06 - Cover the shaped knots and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes, or until golden brown and cooked through.
08 - While knots bake, melt the butter in a small saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Brush the hot knots generously with garlic butter. Sprinkle with Parmesan if desired. Serve warm.
# Expert Advice:
01 -
- These knots have that irresistible pillowy texture that makes people forget theyre gluten-free
- The garlic butter coating creates this restaurant-quality finish that feels like a treat
- They come together faster than youd think, perfect for last minute dinner guests
02 -
- The dough will feel stickier than traditional bread dough, this is completely normal and necessary for the final texture
- Do not skip the resting period, it allows the gluten-free flour to fully absorb the liquids
- These knots are best served fresh but can be gently reheated in the oven the next day
03 -
- Weigh your flour if possible, gluten-free flour measurements can be inconsistent
- Invest in a good pastry brush, it makes the garlic butter coating so much easier