Enjoy an easy, homemade gluten-free garlic knots recipe that tastes just as good as those served at pizzerias! Soft, doughy bites, topped with a finger-licking garlic butter sauce, are perfect for dunking!
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easy gluten-free garlic knots recipe
First we conquered soft, buttery gluten-free breadsticks with a taste just as good as any Italian restaurants. Then we tackled gluten-free pizza crust, rivaling any traditional homemade recipe.
Why shouldn’t we enjoy garlic butter garlic knots again with an easy, from scratch, gluten-free recipe?
This recipe uses affordable ingredients I always have on hand so they are perfect side dish to throw together with gluten-free lasagna, soups, pasta, meatless baked ziti, salad, or pizza.
As an added bonus, they are even more effortless to throw together than traditional garlic knots, with no kneading and one short rise required!
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Ingredient Notes
- Gluten-free flour blend – Using a quality gluten-free flour makes or breaks the quality of the bread. My preferred brand I use for all gluten-free baking recipes is Cup4Cup, which includes xanthan gum.
- Psyllium Husk Powder – Although with some gluten-free bread recipes, I denote the psyllium is optional, with this recipe it is essential. It maintains moisture, adds softness, and elasticity, helping shaping and forming the dough.
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator. It does not have to be proofed before using, so it can be added with the dry ingredients.
- Egg – Room temperature. Do do this quickly, I place the egg in a bowl of hot water for 5 minutes before breaking and using.
- Olive Oil – Or substitute the same amount of vegetable oil or melted butter.
how to make gluten-free garlic knots
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Using a stand mixer, mix together the dry ingredients – gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
- Add the warm water, egg, and olive oil. Mix on low speed to let the dough come together, about 1 minute. Then increase the speed and beat for 5 minutes, scraping down the bowl halfway through.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Roll out a portion of the dough into a 9-inch rope. Tie into a knot and place on greased baking sheet, about 1 inch apart from each other.
- Set the pan in a warm, draft-free place to rise for about 15 minutes while the oven preheats oven to 375°F and the topping is made.
- For the topping, combine melted butter, parmesan cheese, garlic powder, parsley, oregano, and salt. Brush on about half the topping before baking.
- Bake for 15-17 minutes, or until the bottoms are golden brown. While still warm, brush on remaining butter sauce and serve immediately.
alternative toppings and dairy-free modification
Since the garlic knot dough is already gluten-free and dairy-free, only a simple modification is needed for the topping to make the dairy-free as well.
The garlic knot topping is reminiscent of my local pizzeria’s famous buttery garlic sauce. However, like gluten-free pizza rolls, there are many ways to sprinkle on flavor!
First, replace the melted butter with olive oil or vegan butter, then top with one, or a combination, of the toppings listed below.
- Minced fresh garlic cloves
- Sesame seeds
- Everything bagel seasoning
- Nutritional yeast
- Fresh herbs, like basil, oregano, or fresh parsley
serving, rewarming, and freezing
For best results, enjoy the garlic knots immediately or within the day. They are best served warm for optional texture, alongside marinara sauce or gluten-free alfredo sauce.
Refrigerating will dry them out, and is not recommended. To rewarm, wrap the knots in a paper towel and microwave for 10-15 seconds. For oven rewarming, wrap in foil and place in a 350ºF oven for 5-7 minutes.
Leftover garlic knots may also be frozen. Wrap each individually and transfer to a ziplock freezer bag. Freeze up to three months.
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Soft Gluten-Free Garlic Knots (Under 1 Hour)
Ingredients
- 4 cups (584 g) gluten-free all purpose flour, Cup4Cup gluten-free flour highly recommended
- 2 tablespoons (26 g) granulated sugar
- 1 (7 g) packet (2 ¼ tsp) instant rapid rise yeast
- 1 ½ tablespoons (17 g) psyllium husk powder, what is psyllium husk?
- 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
Garlic Butter Parmesan Topping
- 4-6 tablespoons (57 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
- 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.4 cups gluten-free all purpose flour, 2 tablespoons granulated sugar, 1 packet (2 ¼ tsp) instant rapid rise yeast, 1 ½ tablespoons psyllium husk powder, 1 teaspoon baking powder, 1 teaspoon salt
- Add warm water, egg, and olive oil. Mix on low speed to let the dough come together, about 1 minute.1 ½ cups warm water (110°F), 1 large egg, 3 tablespoons olive oil
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The dough will be stiff and thick.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- 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.
- Set the pan in a warm, draft-free place to rise for about 15 minutes while the oven preheats oven to 375°F and the garlic butter topping is made.
- 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 the come out of the oven. If you need additional topping, melt more 2 tablespoons butter and stir into the remaining. (Do not melt the butter with remaining topping or the cheese will melt and harden.)4-6 tablespoons melted butter, 2 tablespoons grated parmesan, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon dried parsley, ¼ teaspoon kosher salt or sea salt
- Bake for 15-17 minutes, or until the bottoms are lightly browned and the internal temperature of the bread reaches 190°F. Immediately brush on remaining topping and serve warm.
Notes
Dairy-Free Modification
Replace the melted butter with olive oil or vegan butter, then top with one, or a combination, of the toppings listed below.- Minced fresh garlic cloves
- Sesame seeds
- Everything bagel seasoning
- Nutritional yeast
- Fresh herbs, like basil, oregano, or fresh parsley
Serving, Rewarming, and Freezing
For best results, enjoy the garlic knots immediately or within the day. They are best served warm for optional texture, alongside marinara or gluten-free alfredo sauce. Refrigerating is not recommended. To rewarm, wrap the knots in a paper towel and microwave for 10-15 seconds. For oven rewarming, wrap in foil and place in a 350ºF oven for 5-7 minutes. Leftover knots may also be frozen. Wrap each individually and transfer to a ziplock freezer bag. Freeze up to three months.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I made these dairy free and egg free and they came out great. I used bobs red mill 1:1 with potato starch as recommended. I also used a flax seed egg and added applesauce when the dough wasn’t sticky enough about (1/4 cup or so). Very impressed with this recipe! Thanks!
Thanks so much for sharing, Sarah! I appreciate it.
Best,
Melissa
Awesome recipe! The texture was fluffy and melt-in-your-mouth just like regular wheat rolls! I used instant yeast, whole psyllium and I used a custom blend of cornstarch, potato starch, brown rice flour & sorghum. The dough was not sticky at all and very easy to work with. Thanks for sharing! Will definitely be making again 🙂
Thank you for sharing your flour blend. So helpful for others!
Best,
Melissa
These were awesome, I’m new to gluten free recipes and I have to make my own flour blend as I can’t have potato either. Next time I’ll add xanthan gum as I forgot this time. My whole family loved them!
Thank you so much, Sarah! I’m happy to hear they work with your allergen-friendly blend as well. I really appreciate the time you took to let me know! 🙂
Best,
Melissa
Can these be made using sourdough starter instead of yeast?
Hi Allison,
I haven’t tried them with a sourdough starter. Does that usually work out for you with gluten-free yeast bread recipes?
Best,
Melissa
I tried making these but they were way too dry! I added everything exactly as the recipe said. Any suggestions?
Hi Emmy, I’m so sorry that happened. I know from personal experience that it’s frustrating to feel like you’ve wasted expensive ingredients. Can you tell me which GF flour brand you used?
Best,
Melissa
I used the red mill, 1 to 1 baking gf flour
Thanks, Emmy. This is helpful! BRM does absorb a lot more moisture, which makes it easy to work with for shaping, but also leads to a really dry texture. If you want to continue using BRM, I would suggest cutting the flour by 3/4 cup and adding in 1/2 cup potato starch. This will absorb moisture for shaping, but not dry it out. If you find the dough isn’t stiff enough to shape at this point (it will still be sticky, but manageable to work with by using greased hands), add a little it more GF flour. If you can tolerate dairy, I would really recommend giving Cup4Cup a try, especially for GF bread recipes!
Best,
Melissa
I am going to make these, but I am wondering about the psyllium husks. Do they cause any digestive issues as I know that they are typically used for regularity. Just wondering before making these. I did order the ones you suggested as well as the yeast you suggested.
Hi Sandy,
You are right, psyllium can be used for digestion. However, the amount used in the recipe divided by the serving amount would mean you are only consuming less than a gram, so it wouldn’t have an affect in that department!
Best,
Melissa
I know you stress that psyllium is essencial but I can’t tolerate it. Would subbing xanthan help in the process?
Hi Linda,
I would try ground flaxseed instead. It may change the color of the bread slightly, but will help with binding. Hope this works! Please let me know 🙂
Best,
Melissa
I made this for the first time and it turned out great! However, after baking it turned a gray almost purple color. I am dairy free and used king Arthur’s flour blend and topped it with nutritional yeast and ground up cashews.
Hi Sarah, The color is from the psyllium husk. You can learn more about which kind to buy in this article. Although, it doesn’t affect the taste, it’s sold in varying colors. The darker one gives baked goods a dark, purplish color. I’m glad you enjoyed them!
Best,
Melissa
What does the psyllium husks do for the recipe? Is there a substitute ingredient for this?
Hi Karyl,
It helps with binding, moisture, and structure – basically helps mimic gluten. Typically I do say you can leave it out, especially if you are not shaping the bread. Since this bread needs to be rolled and shaped, it will be a lot less frustrating to work with if you add it. It’s really affordable to buy and I use it in a lot of GF bread recipes because it makes a good difference!
Best,
Melissa