Description
These mouthwatering gluten-free garlic knots are soft, fluffy, and bursting with flavorful garlic and Parmesan. Perfect as an appetizer or side, they are made with a simple dough that rises quickly and bakes to a golden finish. Topped with a savory butter-herb mixture, these homemade garlic knots will be devoured by the whole family.
Ingredients
Scale
Dough Ingredients
- 3 cups Gluten-free all purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Instant rapid rise yeast
- 1 tablespoon Psyllium husk powder
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Warm water (around 110°F to activate yeast)
- 1 large Egg
- 2 tablespoons Olive oil
Topping Ingredients
- 4 tablespoons Melted butter
- ½ cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried parsley
- ½ teaspoon Kosher salt or sea salt
Instructions
- Prepare the Dry Mixture: In a stand mixer fitted with a paddle attachment, combine gluten-free flour, sugar, instant yeast, psyllium husk powder, baking powder, and salt. Mix on low speed until the ingredients are evenly incorporated to create a dry mixture.
- Add Wet Ingredients: Add warm water (about 110°F), the large egg, and olive oil to the dry mix. Mix again on low speed for approximately 1 minute, until the dough starts coming together and feels slightly sticky.
- Knead the Dough: Increase the mixer speed to medium and beat the dough for 5 minutes. Pause once to scrape down the sides and bottom of the bowl with a spatula. The resulting dough should be thick and stiff, ideal for fluffy garlic knots.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray to prevent sticking.
- Shape the Knots: Using a greased ¼ cup measuring cup, scoop portions of dough. Roll each into a rope about 9 inches long and tie it into a knot. Place the knots on the baking sheet about 1 inch apart to allow space for rising.
- Let Dough Rise: Allow the shaped knots to rise in a warm, draft-free place for 15 minutes while preheating the oven to 375°F.
- Prepare Topping Mix: Melt the butter and let it cool slightly. Stir in the grated Parmesan, garlic powder, dried oregano, dried parsley, and kosher salt. Brush half of this topping mixture over the unbaked knots.
- Bake: Bake the knots in the preheated oven for 15-17 minutes or until they are lightly browned at the bottom and have reached an internal temperature of 190°F.
- Finish and Serve: Immediately after removing from the oven, brush the remaining butter and herb mixture on the hot knots. Serve warm for the best flavor and texture.
Notes
- Ensure water is warm but not hot to avoid killing the yeast.
- Psyllium husk powder helps improve the texture and elasticity in gluten-free dough.
- Brush knots with topping immediately after baking to maximize flavor absorption.
- You can substitute Parmesan with a dairy-free cheese alternative to make it vegan, but this recipe as written contains egg and cheese.
- For a spicier kick, try adding red pepper flakes to the topping mixture.
