Gluten-Free Garlic Knots (Printable)

Soft, pillowy knots with garlic butter coating. Ideal Italian appetizer or side.

# What You Need:

→ Dough

01 - 2 cups gluten-free all-purpose flour with xanthan gum
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, 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 (optional, or dairy-free alternative)

# Steps:

01 - Whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder in a large bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry mixture. Mix until a soft, sticky dough forms, ensuring all flour is incorporated.
03 - Cover the bowl with plastic wrap and place in a warm, draft-free 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 the dough into 12 equal pieces. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange on the prepared baking sheet.
06 - Cover the shaped knots and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until golden brown and cooked through.
08 - While knots bake, 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 the hot knots generously with garlic butter immediately after removing from oven. Sprinkle with Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • These knots prove gluten-free bread can be just as pillowy and irresistible as the wheat version
  • The garlic butter coating creates that restaurant-style finish everyone keeps asking about
  • They freeze beautifully and reheat in minutes for emergency bread cravings
02 -
  • Gluten-free dough feels stickier and more fragile than wheat dough—oiled hands and a light touch are your best friends
  • The resting period is non-negotiable because it lets the xanthan gum do its job of creating structure and elasticity
  • These knots are best enjoyed within a few hours but can be reheated in a 350°F oven for 5 minutes to refresh
03 -
  • Weigh your gluten-free flour if possible, as different brands pack differently and can throw off the ratio
  • Let the knots cool for just 5 minutes before brushing with garlic butter so it absorbs rather than sliding right off

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