Soft Garlic Knots with Herbs (Printable)

Fluffy gluten-free knots brushed with aromatic garlic butter and fresh herbs

# Ingredient List:

→ Dough

01 - 2 cups gluten-free all-purpose flour (with xanthan gum)
02 - 1 tablespoon granulated sugar
03 - 1 packet (7 g) instant yeast
04 - 1 teaspoon salt
05 - 1 teaspoon baking powder
06 - 2 tablespoons olive oil
07 - 3/4 cup warm milk (dairy or non-dairy, 110°F)
08 - 2 large eggs, room temperature

→ Garlic Butter

09 - 4 tablespoons unsalted butter (or dairy-free alternative)
10 - 3 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnish

14 - 2 tablespoons grated Parmesan cheese (optional, or dairy-free alternative)

# How to Make:

01 - In a large bowl, whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder until thoroughly combined.
02 - Add the olive oil, warm milk, and eggs to the dry mixture. Mix vigorously until a soft, sticky dough forms and all ingredients are incorporated.
03 - Cover the bowl tightly with plastic wrap. Place in a warm, draft-free area and let the dough rest for 30 minutes to allow hydration.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Lightly oil your hands to prevent sticking. Divide the dough into 12 equal portions. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange knots on the prepared baking sheet, leaving space between each.
06 - Cover the shaped knots loosely and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes, or until knots are golden brown and cooked through.
08 - While knots bake, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Brush the hot knots generously with the garlic butter mixture immediately after removing from the oven. Sprinkle with Parmesan if desired and serve warm.

# Expert Tips:

01 -
  • These knots prove gluten-free baking can yield incredibly satisfying, pillowy results that rival traditional versions
  • The garlic butter coating creates that irresistible restaurant quality flavor that makes everyone reach for seconds
  • They come together faster than you might expect, especially for a yeast based dough
02 -
  • The dough will be stickier than traditional bread dough, which is completely normal, and oiling your hands is essential for manageable shaping
  • Letting the knots rest after shaping gives the starches time to relax, which prevents them from untieing during baking
  • Brush with the garlic butter immediately after baking while the surface is still hot enough to absorb all that flavor
03 -
  • Use a kitchen scale to measure your flour for the most consistent results, as gluten-free flours can vary greatly in density
  • Warm your eggs briefly in a bowl of warm water if you forgot to take them out of the refrigerator ahead of time

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