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Heavenly Gluten-Free Garlic Knots: Soft, Chewy, & Irresistibly Delicious

My Go-To Gluten-Free Garlic Knots: Soft, Chewy, & Absolutely Irresistible

Hey, friends! How many times have you been at a restaurant, smelled that glorious aroma of garlic bread wafting through the air, and just sighed longingly, knowing that gluten might be lurking? Well, I've been there, more times than I can count! That's why I became obsessed with creating a gluten-free garlic knot that's not just good, but genuinely heavenly. I'm not talking about a dry, crumbly imposter, either. Nope! We're going for soft, chewy, doughy perfection, bursting with garlicky goodness.

This recipe isn't just a solution to a gluten-free craving; it's really a labor of love I've perfected over the years. I remember the first time I tried to make these...let's just say there were some dense, hockey-puck-like failures involved! But finally, after much experimentation, I've landed on this version, and honestly, it's changed the game for me. It's the ultimate crowd-pleaser, even for those who aren't gluten-free, and it's become a weekly tradition in my home to whip up a batch. I'm so excited to share this with you!

Gluten-free garlic knots, golden brown, with parsley & garlic.

What You'll Need: The Ingredients

This recipe uses a carefully chosen blend of gluten-free flours to get the texture just right, and it's crucial to measure precisely for the best results. Think of it like a little bit of science, but delicious science that you get to eat!

Dough Ingredients:

  • 1 cup warm water (about 110°F)
  • 1 teaspoon sugar (This feeds the yeast, don't skip it!)
  • 2 1/4 teaspoons active dry yeast (Or one packet)
  • 1 tablespoon olive oil, plus extra for drizzling
  • 1 large egg
  • 1 1/2 teaspoons salt
  • 3 cups gluten-free all-purpose flour with a binder (I've found that the mix with xanthan gum already included works best for texture)
  • 1/4 cup tapioca starch or cornstarch (this helps with the chewiness)

Garlic Herb Butter:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 cloves garlic, minced finely (Don't skimp on the garlic, please!)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional, for a little kick!)

Special Note on Flour: Listen, all gluten-free flour mixes are not created equal! I've had the best success with brands that already contain xantham gum or a similar binder. If your flour blend doesn't have one, you'll want to add about 1 teaspoon of xantham gum to the recipe.

Let's Make Some Magic: The Instructions

Alright, let's get our hands doughy! Don't worry, it's easier than it sounds. Just remember, we're going for patience rather than speed.

  1. Bloom the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 to 10 minutes until it gets foamy. If it doesn't foam, your yeast might be past its prime and you might need to start fresh. This step is KEY!
  2. Mix the Dough: Add in the olive oil and egg to the foamy yeast mixture, and whisk lightly to combine. In a separate bowl, whisk together the gluten-free flour, salt, and the tapioca starch. Gradually, add the dry ingredients to the wet ingredients while mixing on low until combined. Then increase speed to medium and mix this for 3-5 minutes until a sticky dough is formed. The dough will be sticky, and that's ok!
  3. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size. Patience here is so important for a soft texture!
  4. Prep & Shape: Lightly grease a baking sheet. Then, gently punch the risen dough down to release the air. Turn the dough out onto a lightly floured surface—gluten-free flour, of course! Divide the dough into 12 equal portions. Roll each potion into a rope - about 8 inches long. Tie the dough rope into a loose knot and place them on the prepared baking sheet.
  5. Second Rise: Cover the shaped knots loosely with plastic wrap or a towel and let them rise in a warm place again, this time about 30- 45 minutes. They'll puff up gently, and that's just what we want.
  6. Bake Time: Preheat your oven to 400°F (200°C) while the knots rise. Once the knots are ready, bake for 15-20 minutes or until golden brown.
  7. Garlic Butter Bliss: While the knots are baking, prepare the garlic herb butter. Melt the butter in a small pan over low heat (or microwave), then add the minced garlic, parsley, oregano, salt, pepper, and red pepper flakes if you are using it. Stir until everything is well combined.
  8. Brush & Enjoy: Immediately when you pull the cooked knots out of the oven, brush each one generously with the garlic herb butter. Let them cool for 5 minutes before serving. Trust me, you'll want to eat them warm!

My Best Kept Secrets: Tips & Tricks

  • Flavor Infusion: While the butter is melted in the pan, throw in a few extra sprigs of fresh rosemary or thyme for a more complex flavor.
  • Crispy vs Soft: If you like a slightly crispier bottom, bake the knots directly on a baking stone lined with parchment paper. If you prefer softer knots, use a baking sheet.
  • Make Ahead: You can prepare the dough in advance and keep it in the fridge for later in the day, or even overnight to allow for a longer rise, which really develops the flavor. Before shaping into knots, let it sit at room temperature for 30-60 minutes.
  • Dairy-Free Option: You can easily swap the butter for a dairy-free alternative like olive oil or coconut oil. Just make sure to adjust the seasoning as needed!
  • Freezing: Cooked garlic knots freeze well. After they've cooled completely, place them in a freezer-safe container or bag. Then when you need them, just reheat in the oven at 350°F (180°C) until warm.
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The Ultimate Guide to Gluten-Free & Dairy-Free Cooking: 300 Delicious Recipes with Stunning Photos, Expert Tips, and Comprehensive Meal Plans

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Prep Time: 30 minutes | Rise Time: 2 hours 15 mins | Cook Time: 20 minutes | Total Time: 3 hrs 5 mins | Yields: 12 garlic knots

Ingredients:

  • 1 cup warm water (110°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon olive oil, plus extra for drizzling
  • 1 large egg
  • 1 1/2 teaspoons salt
  • 3 cups gluten-free all-purpose flour blend with xanthan gum
  • 1/4 cup tapioca starch or cornstarch

Garlic Herb Butter:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Bloom yeast with warm water and sugar.
  2. Combine wet and dry ingredients, knead dough until smooth and slightly sticky.
  3. First rise for 1 to 1.5 hrs in a greased bowl.
  4. Divide the dough into 12 portions & shape into knots and place on a greased baking sheet.
  5. Second rise for 30 - 45 minutes.
  6. Preheat the oven to 400°F (200°C) and bake for 15 to 20 minutes, until golden brown.
  7. Brush with garlic herb butter right away. Serve warm!

Kitchen Essentials: Product Recommendations

  • Using a reliable digital kitchen scale makes measuring your dry ingredients super precise and helps guarantee consistent results. It's game changer!
  • A sturdy mixing bowl is a necessity, especially for working with sticky doughs.
  • Having a good quality baking sheet will keep your knots baking evenly and you will get that perfect golden-brown crust all around.

And there you have it – my go-to gluten-free garlic knot recipe! I truly hope you try these, and trust me, you'll thank yourself later. These really are the kind of recipe that feels so good to share! If you give this recipe a try, be sure to leave a comment and let me know how it goes. Happy baking, friends!

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