Gluten Free Garlic Knots

These gluten free garlic knots are soft inside, golden outside, and packed with bright garlic-herb butter. I developed this version after several tastings to get the dough light without wheat gluten. If you already love quick gluten-free breads like my take on gluten-free pizza and garlic bread, you’ll find these just as comforting. Gluten-free pizza and garlic bread

Why Make This Recipe

• They deliver the warm, pull-apart texture of classic garlic knots while staying gluten free.
• Quick to make from start to finish—about 1 hour—so they’re perfect for weeknight dinners.
• Great for parties, dipping, or as a side for soups and salads; they freeze well too.
• Lower effort than individual rolls because shaping is fast and forgiving. I love making a double batch and freezing half for busy nights.
• If you enjoy cheesy garlic bites, try pairing these with other small-bite recipes like cheesy garlic drop biscuits for variety. Cheesy garlic drop biscuits

Recipe Overview

• Prep time: 20 minutes (active), plus 30–40 minutes rising
• Cook time: 12–15 minutes at 400°F (200°C)
• Total time: ~1 hour (including cooling)
• Servings: 12 knots
• Difficulty: Easy–Medium
• Method: Mix a yeast-based gluten-free dough, rest for a short rise, shape into knots, bake on a parchment-lined sheet, and brush with garlic-herb butter.

My Experience Making This Recipe

I tested this recipe three times, adjusting hydration and resting time to reduce gummy crumb. Switching to a blend with xanthan gum and a 65–75% hydration produced the lightest texture. Using a digital thermometer to proof the yeast at 105–110°F helped me avoid slow starts.

How to Make Gluten Free Garlic Knots

Start by proofing 2 1/4 teaspoons (one packet) active dry yeast in 1 cup warm water (105–110°F) with 1 teaspoon sugar until foamy, about 5–7 minutes. Mix the yeast with 3 cups gluten-free all-purpose flour (with xanthan gum), 1 teaspoon salt, 2 tablespoons olive oil, and 1 large egg (optional for richness) to form a soft, slightly sticky dough; use a stand mixer with a dough hook on low for 2–3 minutes. Let the dough rest 20–30 minutes to hydrate fully, divide into 12 pieces, roll into ropes and tie loose knots, then bake at 400°F (200°C) for 12–15 minutes until golden. Brush hot knots with a mix of 3 tablespoons melted butter (or olive oil), 2 minced garlic cloves, and chopped parsley for a glossy finish.

Expert Tips for Success

• Measure by weight when possible: 3 cups GF flour ≈ 420 g for consistent results. Use a kitchen scale for accuracy.
• Water temperature matters: 105–110°F activates yeast without killing it—use an instant-read thermometer.
• Don’t over-knead: mix until combined and elastic-looking; excessive mixing can warm the dough and break structure in GF blends.
• Use a stand mixer or sturdy spatula: GF dough is stickier than wheat dough; a dough hook makes shaping easier. Try an air fryer experiment for small batches, but adjust time accordingly. Air fryer GF donuts
• Brush immediately when they come out of the oven so the garlic butter soaks in for best flavor.

How to Serve Gluten Free Garlic Knots

• Serve warm alongside marinara or herbed olive oil for dipping—small ramekins look nice on a shared board.
• Pair with a crisp green salad and a bowl of minestrone or tomato soup for an easy weeknight meal.
• For a party platter, arrange knots on a wooden board and garnish with extra chopped parsley and grated Parmesan. Try ending the meal with a creamy gluten-free cheesecake for dessert pairing. GF cheesecake

Storage and Reheating Guide

• Room temp: Store cooled knots in an airtight container for up to 2 days.
• Refrigerator: Keep up to 5 days in a sealed container; reheat to restore softness.
• Freezing: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temp or overnight in the fridge.
• Reheating: Warm in a 350°F (175°C) oven for 6–8 minutes from room temp, or 10–12 minutes from frozen; microwave briefly (15–20 seconds) then finish in the oven for a crisp exterior.

Recipe Variations

• Dairy-free: Use olive oil or vegan butter instead of butter and replace the egg with 2 tablespoons applesauce or extra water for richness.
• Cheesy knots: Sprinkle 1/2 cup grated Parmesan or Pecorino on top before baking for a golden crust.
• Herb-infused: Fold 1 tablespoon finely chopped rosemary or oregano into the dough for aromatic knots.
• No-egg option: Omit the egg and increase olive oil to 3 tablespoons and water by 1–2 tablespoons to maintain hydration; the texture will be slightly lighter.

Nutritional Highlights

• These knots provide quick energy from carbohydrates and can be lower in fat if you use olive oil instead of butter.
• Gluten-free makes them suitable for people with celiac disease or gluten sensitivity, but confirm your flour blend is certified gluten-free to avoid cross-contamination.
• Allergen note: recipe contains or may contain dairy (butter) and eggs depending on your choices; adjust as needed. A serving is typically 2 knots per person as a side.

Troubleshooting Common Issues

• Too dense or gummy: Likely underproofed or too much liquid; let dough rest an extra 15–20 minutes and reduce water by 1–2 tablespoons next time.
• Knots fall apart while shaping: Chill dough 10 minutes and use lightly floured hands or a small amount of oil; gluten-free dough benefits from gentle handling.
• Yeast didn’t foam: Water was too hot or too cold—aim for 105–110°F and fresh yeast; try proofing with a pinch of sugar.

Frequently Asked Questions

Q: Can I make these knots without xanthan gum?
A: You can, but you’ll usually need an egg or a commercial blend that replaces xanthan gum’s binding power; results may be crumblier. If using gum-free flour, add 1 tablespoon of psyllium husk powder or a beaten egg to improve structure.

Q: Can I prepare the dough ahead and bake later?
A: Yes—prepare and shape the knots, arrange on a baking sheet, cover tightly, and refrigerate up to 12 hours. Bring to room temperature for 30 minutes before baking and increase bake time by 1–2 minutes if cold.

Q: How do I make them crispier?
A: For a crisper exterior, bake on a preheated baking stone or heavy sheet pan and finish under the broiler for 30–60 seconds while watching closely. Brushing with olive oil instead of butter also crisps the crust.

Q: Are these suitable for people with celiac disease?
A: They are if you use certified gluten-free flour and ensure all ingredients (including baking powder, yeast, and seasonings) are labeled GF to prevent cross-contact.

Conclusion

For another tested take on gluten-free garlic knots with slightly different ratios and tips, see this Gluten-Free Garlic Knots Recipe | healthyGFfamily.com. Gluten-Free Garlic Knots Recipe | healthyGFfamily.com

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