Gluten-Free Garlic Knots (Print Version)

Soft, herb-infused knots perfect for sharing. Golden baked dough brushed with fragrant garlic butter and fresh parsley.

# What You Need:

→ Dough

01 - 2 cups gluten-free all-purpose flour with xanthan gum (260 g)
02 - 1 tbsp granulated sugar
03 - 1 packet instant yeast (7 g)
04 - 1 tsp salt
05 - 1 tsp baking powder
06 - 2 tbsp olive oil
07 - 3/4 cup warm milk, dairy or non-dairy (180 ml, 110°F)
08 - 2 large eggs, room temperature

→ Garlic Butter

09 - 4 tbsp unsalted butter or dairy-free alternative
10 - 3 cloves garlic, minced
11 - 2 tbsp chopped fresh parsley
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Garnish

14 - 2 tbsp grated Parmesan cheese or dairy-free alternative (optional)

# How to Make It:

01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large mixing bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry mixture. Mix vigorously until a soft, sticky dough consistency is achieved.
03 - Cover the bowl tightly with plastic wrap. Place in a warm, draft-free area and let dough rest for 30 minutes to hydrate.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Lightly coat hands with oil. 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 with spacing.
06 - Cover the shaped knots and allow to rest at room temperature for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until knots develop a golden-brown color and are fully cooked through.
08 - While knots bake, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Immediately brush hot knots generously with the prepared garlic butter mixture. Sprinkle with Parmesan cheese if desired. Serve warm.

# Expert Hints:

01 -
  • These knots have that irresistible pillowy texture that usually belongs only to wheat-based breads
  • The garlic butter coating transforms them from simple dough into something that disappears in minutes
  • They are naturally impressive to serve but surprisingly straightforward to make
02 -
  • Gluten-free dough is stickier and more fragile than wheat dough. Do not be tempted to keep adding flour or your knots will turn out dense.
  • The knots continue cooking slightly from residual heat after you pull them from the oven. Underbaked is better than overbaked.
  • The dough will not rise as dramatically as traditional bread dough. This is completely normal.
03 -
  • Use a kitchen scale to measure your flour. Gluten-free baking is chemistry, and precision matters.
  • Brush the knots with garlic butter immediately after baking while they are still hot. This helps the butter absorb into the surface.
  • Double the garlic butter recipe. You will want extra for dipping.

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