Impossibly Soft Gluten-Free Garlic Knots Recipe

Say goodbye to carb-envy with my impossibly soft, squishy, and easy gluten-free garlic knots recipe. They are ready to devour in less than 1 hour, with no kneading and a short 20 minute rise. My homemade, doughy garlic twists will have you second guessing they are actually GF!

Prep Time 20

Cook Time 15

Rising 20

Total Time 55

Servings knots

Author Melissa Erdelac

Ingredients

3 cups (436 g) gluten-free all purpose flour Cup4Cup gluten-free flour highly recommended - see recipe notes for optional milk powder addition
¼ cup (42 g) potato starch
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

6 tablespoons (85 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.
3 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, ¼ cup potato starch
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
Keep on low speed and beat for 4-5 minutes, scraping down paddle and bowl halfway through. The dough will be stiff, yet sticky and still able to move around the bowl.
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 (2.5 ounces) and roll on a greased silicone mat (recommended) or counter into a 9-inch rope. If the dough sticks, spray 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.

I've found if the ropes are greased they are easier to shape into knots. Try to make them as smooth as possible because as they rise and bake the cracks separate.

Set the pan in a warm, draft-free place to rise for about 20-30 minutes (depending on how warm your kitchen is) while the oven preheats oven to 375°F and the garlic butter topping is made.
Melt 6 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 butter and stir into the remaining. (Do not melt the butter with remaining topping or the cheese will melt and harden.)
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

Optional Milk Powder

This is a new addition to the recipe, so it’s completely optional, but adds moisture to the baked knots. Recently Cup4Cup removed milk powder from their formulation, so now I remove 2 tablespoons GF flour and replace it with 2 tablespoons gluten-free certified milk powder. You can do this with King Arthur Measure-For-Measure as well, but not Bob's Red Mill.

Dairy-Free Modification

Replace the melted butter with olive oil or vegan butter, then top with one, or a combination, or minced garlic, sesame seeds, everything bagel seasoning, nutritional yeast, or fresh herbs, like basil, oregano, or 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.

Nutrition