Gluten Free Garlic Knots Recipe

Introduction

These gluten free garlic knots are soft, flavorful, and perfect for anyone avoiding gluten but still craving a delicious homemade bread treat. Coated in garlic butter and fresh parsley, they make a wonderful appetizer or side to any meal.

Ingredients

• 2 cups gluten-free all-purpose flour
• 2 tsp active dry yeast
• 3/4 cup warm water (110°F / 43°C)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/4 cup chopped fresh parsley
• 2 tbsp melted butter
• Flaky sea salt (to taste)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a bowl, combine the warm water and yeast; let it sit until frothy, about 5 minutes.
2. Step 2: Stir in the gluten-free flour, olive oil, garlic powder, and a pinch of salt until a sticky dough forms.
3. Step 3: Transfer the dough to a floured surface and knead gently for about 2 minutes.
4. Step 4: Divide the dough into ten equal pieces. Roll each piece into a rope and tie it into a knot.
5. Step 5: Place the knots on a greased baking sheet and let them rise in a warm place for 20 minutes.
6. Step 6: Brush melted butter over each knot, sprinkle with fresh parsley and flaky sea salt, then bake for 15 minutes or until golden brown.

Tips & Variations

• For an extra garlic punch, mix some minced fresh garlic into the melted butter before brushing on the knots.
• Try substituting fresh rosemary or oregano for parsley to vary the flavor.
• If the dough is too sticky, add a little more gluten-free flour a tablespoon at a time.

Storage

Store cooled garlic knots in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes to regain crispness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these garlic knots vegan?

Yes, substitute the melted butter with a vegan butter or olive oil to keep the knots vegan-friendly.

Do I need to use warm water for the yeast?

Yes, warm water (about 110°F / 43°C) helps activate the yeast properly. Water that is too hot or too cold may affect the rising process.

Gluten Free Garlic Knots Recipe

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★★★★★

4.9 from 315 reviews

These Gluten Free Garlic Knots are a delicious twist on a classic appetizer, featuring a soft and fluffy gluten-free dough infused with garlic and fresh parsley. Perfectly baked until golden and brushed with melted butter, they make an excellent snack or side dish for any meal, especially for those with gluten sensitivities.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 10 garlic knots 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups gluten-free all-purpose flour
• 2 tsp active dry yeast
• 3/4 cup warm water (110°F / 43°C)
• 2 tbsp olive oil
• 1 tsp garlic powder
• flaky sea salt (to taste)

Topping

• 2 tbsp melted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Activate Yeast: Preheat the oven to 400°F (200°C). In a bowl, combine the warm water and active dry yeast, then let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active and ready.
2. Mix Dough: Stir the gluten-free all-purpose flour, olive oil, garlic powder, and a pinch of flaky sea salt into the yeast mixture until a sticky dough forms. This dough may be slightly tacky but should hold together.
3. Knead Dough: Transfer the dough onto a lightly floured surface and gently knead it for about 2 minutes to improve texture and elasticity.
4. Form Knots: Divide the dough into ten equal pieces. Roll each piece into a rope and tie each rope into a knot shape, ensuring they are secure but not too tight.
5. Let Dough Rise: Place the formed knots on a greased baking sheet. Cover loosely and let them rise in a warm spot for approximately 20 minutes to allow slight puffing.
6. Prepare and Bake: Brush each knot generously with melted butter, then sprinkle with chopped fresh parsley and additional flaky sea salt to taste. Bake in the preheated oven for 15 minutes or until the knots turn a golden brown color.

Notes

• Ensure the water temperature is warm (110°F / 43°C) to properly activate the yeast without killing it.
• Use gluten-free all-purpose flour that includes xanthan gum for the best results.
• Do not over-knead the dough as gluten-free dough can become tough.
• Serve warm for the best flavor and texture.
• Store leftovers in an airtight container and reheat in the oven for freshness.

Keywords: gluten free garlic knots, gluten free bread, garlic knots recipe, gluten free appetizers, easy garlic knots