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.
Ingredients
Gluten-Free Dough
- 180 grams Caputo Fioreglut Gluten-Free Flour (2 cups, spooned & leveled) (see notes for using King Arthur 00 Gluten-Free Pizza Flour)
- 1 heaping teaspoon Instant Yeast Fleischmann’s Rapid Rise Instant Yeast is gluten-free
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup plus 2 tablespoons water room temperature or warm (not hot)
- 1 tablespoon olive oil
- extra flour or cornstarch for dusting surface
- cooking spray to lightly coat plastic wrap for dough rising
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 three hours in a warm place until the knots have doubled in size. (See notes for overnight option)
- 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 20-25 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
To make this recipe with King Arthur 00 Gluten-Free Pizza Flour, use 180 grams flour and increase water to ¾ cup. The dough will be sticky.
*Caputo Fioreglut Gluten-Free Flour and King Arthur 00 Gluten-Free Pizza Flour are both gluten-free wheat starch-based flours 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/.
Make ahead, slow-rise option: Reduce yeast in the recipe to ¾ teaspoon. Place the unbaked 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. Bake per recipe instructions.
Nutrition
Calories: 156kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 290mgPotassium: 18mgFiber: 2gSugar: 0.03gVitamin A: 270IUVitamin C: 2mgCalcium: 20mgIron: 0.1mg
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