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3 gluten-free garlic knots sitting on a wood and marble cutting board

Gluten-Free Garlic Knots

These gluten-free, homemade garlic knots are every bit as soft and airy as traditional garlic knots. Enjoy the perfect texture of pizza crust bursting with delicious garlic butter flavor.
5 from 6 votes
Prep Time 15 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 40 minutes
Course Side Dish
Cuisine Italian
Servings 8 garlic knots

Ingredients
  

Gluten-Free Dough

Garlic Butter Topping

  • 4 tablespoons salted butter
  • 3 cloves fresh garlic, minced (or ½ teaspoon garlic powder)
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons Italian seasoning or dried parsley)
  • optional: 2 tablespoons grated parmesan cheese

Instructions
 

  • Mix gluten-free flour, instant yeast, salt, garlic powder, and warm water in a stand mixer with the flat beater attachment on speed #2 for five minutes.
  • Add olive oil to the dough and mix on the lowest speed for two minutes. Let dough rest in the refrigerator for 10 minutes.
  • Lightly dust your counter and dough with gluten-free flour or cornstarch as needed. Press or roll the dough to form it into a log approximately 12" long. Cut the log into 8 even pieces.
  • Roll and pull each piece of dough with your hands until it forms a rope about 8" long.
  • Gently tie each rope into a knot and tuck the two ends of the rope under the knot. Place tied knots onto a baking pan lined with a silicone mat or parchment paper for easy cleanup.
  • Lightly spray the underside of a sheet of plastic wrap with cooking spray to prevent sticking, and cover the baking sheet. Let the dough rise for two hours in a warm place until the knots have doubled in size. (See notes for 1-hour quick-rise or 8-24 hour slow-rise options)
  • Towards the end of the rising time, combine butter, garlic, and parsley (and optional parmesan) in a small frying pan or saucepan over medium/low heat for approximately five minutes until butter is melted and flavors combine.
  • When garlic knots are done rising, preheat oven to 400℉ and remove plastic wrap or towel. Brush half of the garlic-butter mixture onto the knots and reserve the other half for after baking.
  • Bake garlic knots for approximately 25 minutes until light golden brown.
  • Remove from the oven when knots are golden brown and brush generously with the remaining garlic-butter topping. Serve.

Notes

*Caputo Fioreglut Gluten-Free Flour and King Arthur 00 Gluten-Free Pizza Flour are both gluten-free wheat starch-based flours and are formulated to be used in yeast bread recipes. These flours are not safe for individuals with a wheat allergy. However, they meet FDA standards for a gluten-free food, as the wheat starch has been processed to remove gluten to below 20 parts per million. To learn more about gluten-free wheat starch, visit: https://www.goglutenfreely.com/gluten-free-wheat-starch/.
Quick rise option: Place garlic rolls on a baking sheet lined with parchment paper. (Do not cover with plastic wrap.) Preheat the oven to 200℉ for two minutes. Turn the oven off. Place the baking sheet in the oven and allow the garlic knot dough to rise for one hour. Remove the garlic knots from the oven before preheating to 400℉.  
Make ahead, slow-rise option: Reduce yeast in the recipe to ½ teaspoon. Place the garlic knot dough in a lined baking pan and cover with plastic wrap. Place garlic knots in the refrigerator for 8-24 hours. When ready to bake, remove the baking pan from the refrigerator, remove the plastic wrap, and place the baking pan on top of the stove (it will be slightly warmer than the rest of your kitchen while the oven preheats). 
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