Gluten-Free Garlic Knots (Printable version)
Soft, herb-infused knots perfect for sharing at your next Italian dinner.
# What you need:
→ 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 (dairy or non-dairy, 110°F)
08 - 2 large eggs, room temperature
→ Garlic Butter
09 - 4 tablespoons unsalted butter or dairy-free alternative
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, optional
# How To:
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 to prevent sticking. 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 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 minced 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 the garlic butter mixture. Sprinkle with Parmesan cheese if desired. Serve warm.
# Expert Advice:
01 -
- These knots prove gluten-free baking can actually deliver that irresistible chewy texture everyone craves
- The garlic butter infusion turns simple dough into something completely addictive and comforting
02 -
- Gluten-free dough is naturally stickier than wheat dough, so oiled hands are your best friend during shaping
- The dough needs that full 30 minute rest time or the knots will taste gritty instead of smooth
03 -
- Room temperature eggs incorporate better and create a more uniform dough structure
- Letting the garlic butter cool slightly before brushing prevents the knots from getting soggy