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!
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, Refrigerate. Reheat in a preheated oven at 300°F (150°C) for 5-10 minutes. To freeze, allow to cool completely, wrap individually, then place in a freezer-safe bag or container for up to 2-3 months. Reheat from frozen at 350°F (175°C) for 15-20 minutes.
