Introducing the best gluten-free garlic knots recipe that you'll ever try! These easy gluten-free garlic knots are soft, chewy, and have a golden brown crust that is to die for. They're the perfect snack or appetizer for anyone who loves traditional garlic knots but needs to avoid gluten. The best part? You can add variations like a cheese mixture to make them extra special.
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All of the ingredients in this recipe are pantry staples, so you don't need to go out of your way to buy anything special. You'll find herbs, gluten-free flour, garlic powder, and even Italian herbs that you probably already have in your kitchen. If you're looking for a gluten-free pizza crust recipe, this one will also work. These knots are just as good as what you would get from a pizza shop, but even better because they're homemade.
This recipe requires yeast, but don't worry if you're not a fan of yeast recipes. The yeast mixture combined with warm water creates an airy texture that gives the garlic knots the perfect texture. You'll love the garlicky flavor that comes from the minced garlic cloves and the Italian seasoning. If you're looking for a gluten-free garlic knots recipe without yeast, or gluten-free garlic knots without yogurt, this recipe will still work great. And, if you're looking for easy gluten-free garlic knots, gluten-free garlic knots from scratch, or the best gluten-free garlic knots, look no further. These knots are freezer friendly, so you can make a big batch and enjoy them whenever you want.
Gluten Free Garlic Bread
This gluten-free garlic knots recipe is pure perfection! The yeast mixture combined with warm water creates a sticky dough that bakes up into soft, chewy pieces of dough that are slathered in a buttery garlic sauce. The Italian herbs add an extra burst of flavor to these already delicious knots. They're the perfect side dish for any meal and make for a great snack or appetizer. The prepared garlic knots are so good, you won't even miss the gluten! The garlicky knots are easy to make, simply cover the dough with plastic wrap and let it rise for an hour. Then, roll out the dough and cut it into pieces. Bake the knots for 30 minutes and brush them with a mixture of 3 tablespoons of butter and garlic. You'll love the warm, garlicky flavor of these delicious knots!
- Gluten Free Flour: This is the main ingredient for the dough and is the base for the garlic knots. The gluten-free flour must not contain xanthan gum for this recipe.
- Garlic Powder: This provides the garlicky flavor to the dough.
- 2 teaspoons salt: This enhances the flavor of the dough.
- 2 cups warm water: This is used to dissolve the sugar and activate the yeast.
- 2 teaspoons granulated sugar: This helps activate the yeast and provides a slight sweetness to the dough.
- 2 ½ teaspoons instant yeast: This helps the dough rise and provides an airy texture.
- 2 tablespoons olive oil: This is used to brush the unbaked crust, giving the garlic knots a golden brown appearance.
- 1 stick unsalted butter, melted: This provides the buttery flavor to the garlic knots.
- 2 tablespoons fresh parsley, minced: This adds an extra burst of flavor to the garlic sauce.
- 3 cloves garlic, minced: This provides the garlic flavor to the sauce.
- ¼ teaspoon salt: This enhances the flavor of the sauce.
- Baking sheet lined with parchment paper: This provides a non-stick surface for baking the garlic knots, ensuring they don’t stick to the pan.
- Oven: This is used to bake the garlic knots to a golden brown perfection.
How to Make Gluten Free Garlic Knots
Making the Dough:
- Mix the dry ingredients: In a large bowl, mix 4 cups of gluten-free all-purpose flour (without xanthan gum), 2 teaspoons of garlic powder, 2 teaspoons of salt, and 2 teaspoons of sugar.
- Bloom the yeast: In a separate bowl, mix 2 cups of warm water and 2 ½ teaspoons of instant yeast. Let the yeast bloom for 15 minutes.
- Combine ingredients: Add the yeast mixture to the dry ingredients and mix with an electric mixer and dough hook until just combined. Cover with a warm damp towel and let rise for 1 hour in a warm place.
- Combine melted butter, minced garlic, minced parsley, and salt in a bowl. Set aside.
- Divide and roll the dough: Once the dough has risen, punch a fist into it to release the air. Roll the dough on a floured surface until it is ½ an inch thick.
- Cut the dough into strips: Use a pizza cutter to cut the dough into 1 inch strips. Work each strip into a knot shape.
- Prepare the knots: Line the unbaked knots on a baking sheet lined with parchment paper. Brush with half the garlic butter. Let the knots rise for 30 minutes.
- Bake the knots: Preheat the oven to 350 degrees and place the baking sheet in the oven. Bake for 25 minutes or until golden brown. Once out of the oven, brush with the remaining butter mixture.
How to Shape
Shaping the Garlic Knots:
- Roll the ball of dough into 9-inch rope shape.
- Cut the rope into 8-inch pieces.
- Roll each piece into a rope and loosely tie into a knot.
- Place the knots on a tray lined with parchment paper.
- Brush with garlic butter topping and sprinkle with garlic bits.
- Bake in the oven for 25 minutes until golden brown.
How to make these into garlic rolls
To make gluten-free garlic rolls, follow these steps:
- Roll the dough into 6-8 evenly sized balls.
- Place the balls on a kitchen surface, flatten them with your palms, and spread garlic butter topping on each one.
- Roll up each ball into a tight ball shape and place them in a baking tray lined with parchment paper.
- Bake in the oven on the middle rack, until the rolls are golden brown.
- Serve warm, with extra garlic butter topping, if desired.
Can I make these with almond flour?
No, almond flour cannot be used in place of gluten-free flour for this recipe. The recipe calls for a specific type of gluten-free flour, not almond flour.
What gluten free flour should I use?
Use Caputo's gluten-free flour blend without xanthan gum. This blend of rice flour, corn flour, and tapioca starch creates a delicious garlic butter flavor and ensures the perfect texture. Use this blend instead of almond flour for a great gluten-free garlic knot.
Is garlic butter gluten free?
Typically, garlic butter is gluten-free, but it's best to check the ingredients and make sure it doesn't contain any gluten. If you're looking for a recipe, try making these gluten-free garlic knots, which are made with a delicious garlic butter flavor and can be heated on medium-low heat in a medium bowl.
Vegan gluten free garlic knots
To make vegan gluten-free dairy-free garlic knots, replace butter with vegan butter in the garlic knot dough and garlic knot topping. In the mixing bowl, combine garlic flavor with melted vegan butter for the dairy-free garlic butter sauce. Bake the pieces of dough on the center rack with nonstick cooking spray until the knots are golden brown.
- Parmesan Cheese: Mix 1-2 tablespoons grated Parmesan cheese into garlic butter sauce for added flavor. Sprinkle over garlic knots before baking.
- Vegan Butter: Replace butter with vegan butter in garlic butter sauce for a dairy-free option.
- Herb Oil: Mix in 2 tablespoons of herb oil (such as basil or oregano) into garlic butter sauce for added flavor.
- Cheese Mixture: Mix in ¼ cup of shredded mozzarella cheese into garlic butter sauce for added cheesy flavor.
- Cream Cheese: Mix in ¼ cup of cream cheese into garlic butter sauce for a creamy, tangy flavor.
- Coconut Yogurt: Replace Greek yogurt with coconut yogurt in garlic butter sauce for a dairy-free option.
- Flakey Sea Salt: Sprinkle flakey sea salt over garlic knots before baking for added texture and flavor.
- Italian Seasoning: Mix in 1 teaspoon of Italian seasoning into the ball of dough for added Italian flavor.
- Garlic Cloves: Mix in 2 minced garlic cloves into garlic butter sauce for added garlic flavor.
Storage and Freezing Instructions
- Wrap leftover garlic knots in plastic wrap and store in an air-tight container.
- Keep in the fridge for up to 3-4 days.
- Place leftover garlic knots in a freezer-friendly ziplock bag or sealable container.
- Spray the inside of the container with nonstick cooking spray to prevent sticking.
- Freeze for up to 3 months.
- To reheat, place on a baking sheet and bake in the oven until golden brown.
- Brush with garlic butter before serving.
No, yeast is a crucial ingredient in the recipe as it helps the dough to rise and give the knots their fluffy texture. Without yeast, the knots will not have the same texture and flavor.
No, instant yeast is an essential ingredient for this recipe, as it helps the dough to rise and gives the garlic knots a fluffy texture. Without yeast, the garlic knots will not turn out as intended.
No, this recipe calls for a blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, which cannot be substituted with almond flour.
To store leftover garlic knots, wrap them in plastic wrap and place them in an airtight container. To freeze the garlic knots, wrap them in plastic wrap, place them in a freezer-friendly ziplock bag, and then store them in the freezer for up to 3 months.
You can add different seasonings, such as Italian seasoning or grated parmesan cheese, to the garlic butter sauce for a different flavor. Additionally, you can top the garlic knots with a mixture of mozzarella cheese or cream cheese before baking for a cheesy flavor.
Traditional Gluten Free Garlic Knots Recipe
- 2 cups warm water
- 2 teaspoons granulated sugar
- 2 ½ teaspoons active dry yeast I use caputo yeast
- 4 cups flour no xanthan gum
- 2 teaspoons salt
- ½ teaspoon garlic powder
- 1 stick unsalted butter melted
- 2 tablespoon fresh parsley minced
- 3 garlic cloves minced
- ¼ teaspoon salt
- Preheat the oven to 400 degrees.
- Whisk sugar, warm water together. Add yeast and let bloom for 15 minutes
- Mix flour, garlic powder, and salt together. Add wet ingredients and mix until just combined using an electric mixer and dough hook.
- Cover with warm damp towel and let rise for 1 hour in a warm place.
- Combine melted butter, fresh parsley, minced garlic cloves, and salt together. Set the mixture aside.
- Punch a fist into dough once it’s risen.
- Roll dough on a floured surface until it is ½ and inch thick. Use a pizza cutter to cut the dough into 1 inch strips. Work each strip into a knot shape.
- Line the unbaked knots on a baking sheet lined with parchment paper.
- Brush with half the butter mixture.
- Let the knots rise for 30 minutes.
- Bake in the oven for 25 minutes.