Ingredients
Scale
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm water (105–110°F)
- 1 teaspoon sugar
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large egg (optional)
- 3 tablespoons melted butter (or olive oil)
- 2 minced garlic cloves
- Chopped parsley for garnish
Instructions
- Proof the yeast in warm water with sugar until foamy, about 5–7 minutes.
- Mix the yeast mixture with flour, salt, olive oil, and optional egg to form a soft dough.
- Let the dough rest for 20–30 minutes.
- Divide the dough into 12 pieces, roll into ropes, and tie into knots.
- Bake at 400°F (200°C) for 12–15 minutes until golden.
- Brush hot knots with garlic-herb butter mixture and serve warm.
Notes
Store cooled knots in an airtight container for up to 2 days or freeze individually wrapped for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 knots
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg