Discover the joy of biting into warm, fluffy Homemade Gluten Free Garlic Knots that are surprisingly simple to make and incredibly satisfying, perfect for anyone craving a delicious, gluten-free bread option. This recipe ensures you can enjoy this classic Italian-American favorite without the gluten, making it a versatile addition to any meal.
Key Ingredients for Homemade Gluten Free Garlic Knots
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water (105-115°F / 40-46°C)
- 3 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- For the Garlic Butter Topping:
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon garlic powder
- Pinch of salt
- Optional: Grated Parmesan cheese, red pepper flakes
How to Make Homemade Gluten Free Garlic Knots
Whip up these incredibly easy and wonderfully satisfying Homemade Gluten Free Garlic Knots in under an hour, featuring a delightful chewiness and an irresistible garlicky aroma. This recipe is perfect for beginners and seasoned bakers alike, promising a flavorful experience that will have everyone asking for seconds. Preparation time is approximately 30 minutes, with an additional 30-40 minutes for baking.
Step-by-Step Instructions
Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is alive and ready to work its magic, creating that essential airy texture in your gluten-free dough.
Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and salt. This ensures the salt is evenly distributed and avoids any pockets of bitterness.
Mix the Dough: Pour the activated yeast mixture and 2 tablespoons of olive oil into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a dough hook, mix until a cohesive, slightly sticky dough forms. Gluten-free doughs are often stickier than their wheat counterparts, so don’t be alarmed if it doesn’t pull away completely from the sides of the bowl.
Knead (Briefly): Turn the dough out onto a lightly floured surface (use more gluten-free flour). Gently knead for about 3-5 minutes, just enough to bring it together and develop some structure. Over-kneading isn’t necessary for gluten-free dough.
First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30-45 minutes, or until it has visibly increased in size. Gluten-free doughs may not double in size like traditional doughs, but a noticeable puffiness indicates a successful rise.
Shape the Knots: Once the dough has risen, gently punch it down. Turn the dough out onto your floured surface again. Divide the dough into 8-10 equal portions. Roll each portion into a rope about 6-8 inches long. Tie each rope into a knot, tucking the ends under slightly. For a more uniform knot, you can cut each rope in half and then tie those two pieces together.
Prepare for Baking: Lightly grease a baking sheet or line it with parchment paper. Arrange the shaped garlic knots on the prepared baking sheet, leaving a little space between them as they will puff up slightly more during baking.
Prepare the Garlic Butter Topping: While the knots are baking, melt the butter in a small saucepan over low heat. Stir in the minced garlic, chopped parsley, garlic powder, and a pinch of salt. Let it infuse for a few minutes.
Bake the Knots: Preheat your oven to 375°F (190°C). Bake the garlic knots for 15-20 minutes, or until they are lightly golden brown and sound hollow when tapped on the bottom.
Brush with Garlic Butter: As soon as the knots come out of the oven, generously brush them with the warm garlic butter mixture. Ensure each knot is well-coated for maximum flavor. If desired, sprinkle with grated Parmesan cheese or red pepper flakes while the butter is still hot.
Serve: Let the Homemade Gluten Free Garlic Knots cool slightly for a few minutes before serving. They are best enjoyed warm!
Why You’ll Love This Homemade Gluten Free Garlic Knots
You’ll be absolutely delighted by these Homemade Gluten Free Garlic Knots – they offer that perfect, soft interior with a slightly chewy crust that’s wonderfully aromatic with garlic and fresh parsley. Unlike store-bought gluten-free bread that can often be dry and crumbly, this recipe delivers a satisfyingly authentic texture that rivals traditional doughs, making it a truly special treat. The homemade aspect also means you get incredible flavor at a fraction of the cost of specialty bakery items.
Imagine serving these warm, golden knots alongside your favorite pasta dishes, soups, or even just as a tasty snack. The rich garlic butter topping, infused with fresh herbs, elevates them from simple bread to a delectable indulgence. So, why wait? Gather your ingredients and experience the joy of making these irresistible gluten-free delights in your own kitchen today!
Storing and Reheating Tips
To keep your Homemade Gluten Free Garlic Knots fresh and delicious, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them. When ready to enjoy refrigerated knots, gently reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through. Avoid microwaving, as this can make the gluten-free texture rubbery.
If you wish to freeze your Homemade Gluten Free Garlic Knots, allow them to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. To reheat from frozen, place them directly onto a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until heated through and slightly crisped.
Final Thoughts
These Homemade Gluten Free Garlic Knots are a testament to delicious, accessible gluten-free baking, proving that you don’t need to sacrifice flavor or texture. Gather your loved ones and enjoy the comforting warmth and savory goodness of these delightful knots made with love in your own kitchen.
Homemade Gluten Free Garlic Knots
Ingredients
Equipment
Method
- In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is alive and ready to work its magic, creating that essential airy texture in your gluten-free dough.2.25 teaspoons active dry yeast, 1 teaspoon granulated sugar, 1 cup warm water (105-115°F / 40-46°C)
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and salt. This ensures the salt is evenly distributed and avoids any pockets of bitterness.3.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon salt
- Pour the activated yeast mixture and 2 tablespoons of olive oil into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a dough hook, mix until a cohesive, slightly sticky dough forms. Gluten-free doughs are often stickier than their wheat counterparts, so don’t be alarmed if it doesn’t pull away completely from the sides of the bowl.2 tablespoons olive oil
- Turn the dough out onto a lightly floured surface (use more gluten-free flour). Gently knead for about 3-5 minutes, just enough to bring it together and develop some structure. Over-kneading isn’t necessary for gluten-free dough.
- Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30-45 minutes, or until it has visibly increased in size. Gluten-free doughs may not double in size like traditional doughs, but a noticeable puffiness indicates a successful rise.
- Once the dough has risen, gently punch it down. Turn the dough out onto your floured surface again. Divide the dough into 8-10 equal portions. Roll each portion into a rope about 6-8 inches long. Tie each rope into a knot, tucking the ends under slightly. For a more uniform knot, you can cut each rope in half and then tie those two pieces together.
- Lightly grease a baking sheet or line it with parchment paper. Arrange the shaped garlic knots on the prepared baking sheet, leaving a little space between them as they will puff up slightly more during baking.
- While the knots are baking, melt the butter in a small saucepan over low heat. Stir in the minced garlic, chopped parsley, garlic powder, and a pinch of salt. Let it infuse for a few minutes.0.5 cup unsalted butter, melted, 4 cloves garlic, minced, 2 tablespoons fresh parsley, finely chopped, 0.5 teaspoon garlic powder, 1 pinch salt
- Preheat your oven to 375°F (190°C). Bake the garlic knots for 15-20 minutes, or until they are lightly golden brown and sound hollow when tapped on the bottom.
- As soon as the knots come out of the oven, generously brush them with the warm garlic butter mixture. Ensure each knot is well-coated for maximum flavor. If desired, sprinkle with grated Parmesan cheese or red pepper flakes while the butter is still hot.Grated Parmesan cheese, red pepper flakes
- Let the Homemade Gluten Free Garlic Knots cool slightly for a few minutes before serving. They are best enjoyed warm!