Gluten-Free Garlic Knots

The kitchen smelled like an Italian bakery when I first pulled these golden knots from the oven. My roommate poked her head in, asking if I had secretly ordered takeout. When I told her they were gluten-free, she didn not believe me until she took a bite. That moment of watching someone discover gluten-free can actually taste incredible stuck with me forever.

I made these knots for my cousins wedding shower last summer, and my aunt who has celiac disease actually teared up. She told me she had not had proper garlic bread since her diagnosis fifteen years ago. Watching her go back for third knot made all the recipe testing absolutely worth it.

Ingredients

• Gluten-free all-purpose flour (with xanthan gum): This is non-negotiable for structure. I have learned through many failed batches that the xanthan gum is what keeps these knots from becoming sad little rocks.
• Instant yeast: No need to proof it first, which means one less step and one less bowl to wash. I keep a bulk bag in my freezer now.
• Warm milk: Think bathwater temperature, about 110°F. Too hot and you will kill the yeast. Too cold and the dough will not rise properly.
• Room temperature eggs: Cold eggs can shock the dough and affect the rise. I take mine out thirty minutes before baking.
• Unsalted butter: Since we are controlling the salt in the dough and butter separately, unsalted gives you more precision over the final flavor balance.
• Fresh garlic: Jarred garlic will give you an off taste here. Fresh is absolutely worth the extra minute of prep work.

Instructions

Mix the dry ingredients:

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

Combine the wet mixture:

Add the olive oil, warm milk, and eggs to the dry ingredients. Mix with a spatula until you have a soft, sticky dough that holds together.

Let the dough rest:

Cover the bowl with plastic wrap and set it in a warm, draft-free spot for 30 minutes. The dough will puff slightly but will not double like wheat dough.

Preheat and prepare:

Heat your oven to 375°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier.

Shape the knots:

Lightly oil your hands to prevent sticking. Divide the dough into 12 equal pieces, roll each into a 6-inch rope, and tie into a loose knot. Place them on your prepared baking sheet.

Second rest:

Cover the knots and let them rest for 10 minutes while you prep the garlic butter. This brief rest helps them hold their shape better.

Bake to golden:

Bake for 18 to 20 minutes until they are golden brown and sound hollow when tapped. They should feel light for their size.

Make the garlic butter:

Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for just 1 minute until fragrant. Remove from heat immediately.

Finish and serve:

Stir the parsley, salt, and pepper into the garlic butter. Brush the hot knots generously and sprinkle with Parmesan if desired. Serve them while they are still warm.

Pin it

These knots have become my go-to for dinner parties because they make everyone feel included. There is something wonderful about watching people with dietary restrictions enjoy the same garlicky, buttery experience as everyone else. Food should bring people together, not separate them at the table.

Making Them Vegan

My vegan sister-in-law loved these so much she asked for the recipe immediately. The trick is using flaxseed eggs instead of chicken eggs. Mix one tablespoon ground flaxseed with three tablespoons water per egg, let it sit for five minutes, and use exactly as you would regular eggs.

Herb Variations

Sometimes I add fresh rosemary to the dough for a more rustic flavor profile. Other times I go all in on Italian seasoning blend. The knots are incredibly forgiving and take well to experimentation. Trust your taste buds.

Storage and Reheating

These knots keep surprisingly well. Store them in an airtight container at room temperature for up to two days. For longer storage, freeze them unbrushed with butter and reheat with fresh garlic butter when ready to serve.

• Wrap cooled knots tightly in plastic wrap before freezing
• Reheat frozen knots at 350°F for about 8 minutes
• Always apply fresh garlic butter after reheating for the best flavor

Pin it

Nothing beats the smell of fresh bread mixed with sizzling garlic. These knots have brought so much joy to my table, and I hope they do the same for yours.

Recipe FAQ

→ Can I make these ahead of time?

Yes, prepare the dough and shape the knots up to 24 hours in advance. Cover tightly and refrigerate. Let them come to room temperature for 30 minutes before baking.

→ What gluten-free flour works best?

Use a high-quality gluten-free all-purpose flour blend that contains xanthan gum. This helps bind the dough and creates the perfect texture for soft, chewy knots.

→ How do I store leftovers?

Store cooled knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months and reheat in the oven.

→ Can I make these dairy-free?

Absolutely. Substitute dairy milk with almond or oat milk, use vegan butter, and skip the Parmesan or use a dairy-free alternative. The results remain delicious.

→ Why is my dough too sticky?

Gluten-free dough is naturally stickier than wheat dough. Lightly oil your hands before shaping. If extremely sticky, chill the dough for 10 minutes before working with it.

→ What herbs can I add?

Fresh parsley is classic, but try adding chopped rosemary, thyme, or oregano for variation. Dried Italian seasoning works well too. Add herbs directly to the dough or garlic butter.