Soft Gluten-Free Garlic Knots Recipe

Introduction

Soft Gluten-Free Garlic Knots are a delicious and tender treat perfect for anyone avoiding gluten. These homemade knots are flavorful and easy to make, offering a perfect combination of garlic, herbs, and buttery goodness.

Ingredients

• 4 cups (584 g) gluten-free all purpose flour (Cup4Cup gluten-free flour highly recommended)
• 2 tablespoons (26 g) granulated sugar
• 1 packet (2 ¼ tsp, 9 g) instant rapid rise yeast
• 1 ½ tablespoons (17 g) psyllium husk powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups (360 g) warm water (110°F)
• 1 large egg (room temperature)
• 3 tablespoons (40 g) olive oil
• 4-6 tablespoons (57 – 84 g) melted butter (see recipe notes for dairy-free)
• 2 tablespoons grated parmesan (see recipe notes for dairy-free)
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon kosher salt or sea salt

Instructions

1. Step 1: Using a stand mixer with paddle attachment, mix together the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
2. Step 2: Add warm water, egg, and olive oil. Mix on low speed to let the dough come together, about 1 minute.
3. Step 3: Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The dough will be stiff and thick.
4. Step 4: Line a baking sheet with parchment paper and spray with nonstick cooking spray.
5. Step 5: Grease a ¼ cup measuring cup with nonstick cooking spray. Scoop out a level scoop and roll on a silicone mat (recommended) or counter into a 9-inch rope. If the dough sticks, spray the mat or your hands with nonstick cooking spray. Bring one end around to tie into a knot and place on the greased baking sheet, about 1 inch apart from each other. Repeat with remaining dough.
6. Step 6: Set the pan in a warm, draft-free place to rise for about 15 minutes while the oven preheats to 375°F and the garlic butter topping is made.
7. Step 7: Melt 4 tablespoons butter and cool slightly. Add the remaining topping ingredients and stir to combine. Brush half the topping on top of the unbaked knots. Reserve the rest for when they come out of the oven. If you need additional topping, melt more butter and stir into the remaining mixture. (Do not melt the butter with the remaining topping or the cheese will melt and harden.)
8. Step 8: Bake for 15-17 minutes, or until the bottoms are lightly browned and the internal temperature reaches 190°F. Immediately brush on remaining topping and serve warm.
9. Step 9: Enjoy your soft gluten-free garlic knots! Don’t forget to leave feedback and rate the recipe.

Tips & Variations

• For a dairy-free option, use vegan butter and omit or substitute the parmesan with a dairy-free cheese alternative.
• Rolling the dough on a silicone mat helps prevent sticking but lightly greasing your hands works well too.
• Use fresh herbs like parsley or oregano for a brighter flavor instead of dried.
• If you don’t have psyllium husk powder, xanthan gum can be used as a substitute to give structure to the dough.

Storage

Store garlic knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a 350°F oven for 5-7 minutes or microwave briefly until heated through. Brush with extra garlic butter after reheating for best flavor and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and shape the knots, then refrigerate them covered overnight. Allow them to come to room temperature and rise for about 30 minutes before baking.

What if I don’t have psyllium husk powder?

Psyllium husk powder helps with elasticity in gluten-free breads, but as a substitute, xanthan gum or guar gum can be used in the same quantity for similar results.

Soft Gluten-Free Garlic Knots Recipe

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★★★★★

4.8 from 146 reviews

These Soft Gluten-Free Garlic Knots are a delicious, easy-to-make alternative to traditional garlic knots, perfect for those avoiding gluten. Made with a blend of gluten-free flour and psyllium husk powder to achieve the perfect chewy texture, they’re brushed with a flavorful garlic butter topping enhanced with parmesan, oregano, and parsley. Perfect as a snack, appetizer, or side, these knots are soft, aromatic, and sure to please everyone at the table.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12 garlic knots 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups (584 g) gluten-free all purpose flour (Cup4Cup gluten-free flour highly recommended)
• 2 tablespoons (26 g) granulated sugar
• 1 packet (2 ¼ tsp, 9 g) instant rapid rise yeast
• 1 ½ tablespoons (17 g) psyllium husk powder
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 1 ½ cups (360 g) warm water (110°F)
• 1 large egg (room temperature)
• 3 tablespoons (40 g) olive oil

Topping

• 4–6 tablespoons (57 – 84 g) melted butter (see recipe notes for dairy-free options)
• 2 tablespoons grated parmesan (see recipe notes for dairy-free options)
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon kosher salt or sea salt

Instructions

1. Mix dry ingredients: Using a stand mixer fitted with a paddle attachment, combine the gluten-free flour, sugar, instant yeast, psyllium husk powder, baking powder, and salt on low speed until evenly mixed.
2. Add wet ingredients: Pour in the warm water, room temperature egg, and olive oil. Mix on low speed just until the dough begins to come together, about 1 minute.
3. Knead the dough: Increase the mixer speed to medium and beat the dough for 5 minutes, stopping halfway to scrape down the paddle and bowl. The dough will be stiff and thick, indicating proper consistency.
4. Prepare baking sheet: Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray to prevent sticking.
5. Shape knots: Grease a ¼ cup measuring cup with nonstick spray and scoop out a level amount of dough. Roll it on a silicone mat or countertop into a 9-inch rope. If it sticks, spray the surface or your hands with nonstick spray. Tie the rope into a knot and place it on the prepared baking sheet about 1 inch apart. Repeat with remaining dough.
6. Let knots rise: Place the baking sheet in a warm, draft-free area to rise for about 15 minutes while preheating the oven to 375°F and preparing the garlic butter topping.
7. Prepare and apply topping: Melt 4 tablespoons of butter and let cool slightly. Stir in the grated parmesan, garlic powder, oregano, parsley, and kosher salt to create the topping. Brush half of this mixture over the unbaked knots.
8. Bake: Bake the knots in the preheated oven for 15 to 17 minutes, or until the bottoms are lightly browned and the internal temperature reaches 190°F. Remove from oven and immediately brush with the remaining topping. If more topping is desired, melt an additional 2 tablespoons of butter and mix it with the reserved topping before applying.
9. Serve warm: Serve the garlic knots warm, enjoying their soft texture and flavorful garlic butter coating. Don’t forget to leave feedback and rate the recipe!

Notes

• For a dairy-free version, substitute melted butter with a plant-based butter and use a dairy-free grated cheese alternative or omit the parmesan.
• Using psyllium husk powder is essential for gluten-free dough elasticity and structure.
• Ensure the water is warm but not hot (around 110°F) to properly activate the yeast.
• Use nonstick spray liberally when shaping and rolling dough to prevent sticking.
• Allowing the knots to rest and rise briefly before baking helps develop softness.

Keywords: gluten-free garlic knots, gluten-free bread recipe, garlic knots recipe, soft gluten-free bread, gluten-free appetizers