Gluten-Free Garlic Knots (Print Version)
Soft garlic-infused knots with herbs, ideal for Italian dining
# What You'll 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 Cook:
01 - Whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder in a large mixing bowl until thoroughly combined.
02 - Add the olive oil, warm milk, and eggs to the dry ingredients. Mix until a soft, sticky dough forms and all flour is incorporated.
03 - Cover the bowl with plastic wrap and place in a warm area. Let the dough rest for 30 minutes to hydrate and relax.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper.
05 - Lightly oil your hands to prevent sticking. Divide dough into 12 equal portions. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange knots on the prepared baking sheet.
06 - Cover the knots loosely and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until golden brown and fully cooked through.
08 - While knots are baking, 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 the garlic butter mixture. Sprinkle with Parmesan cheese if using. Serve warm.
# Expert Advice:
01 -
- These knots have that irresistible pull-apart texture you remember from regular bread, with none of the dryness that usually haunts gluten-free baking
- The garlic butter seeps into every warm crevice, making them impossible to stop eating straight from the oven
02 -
- Gluten-free dough behaves differently than wheat dough, so embrace the sticky texture rather than adding more flour which will make the knots tough
- The resting periods are non-negotiable, as gluten-free flours need that hydration time to develop proper structure
03 -
- Lightly oil your hands instead of flouring them when shaping the knots to keep the dough tender
- Use room temperature eggs to prevent the warm milk from cooling down too quickly when mixed