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!
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.
Add warm water, egg, and olive oil. Mix on low speed to let the dough come together, about 1 minute.
1 ½ cups (360 g) warm water (110°F), 1 large egg, 3 tablespoons (40 g) 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 (57 - 84 g) 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.
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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.