Soft Pillowy Garlic Knots

The first time I attempted gluten-free garlic knots, I expected them to be tough or chalky like so many gluten-free breads I'd tried. But when I pulled these from the oven, golden and steaming, my skeptical friend took one bite and actually asked if I was sure they were gluten-free. Now they are the most requested item at every dinner party I host.

I made these for my cousin who has celiac disease last Christmas, and she almost cried when she saw them. She told me she had not eaten garlic bread in five years, and watching her go back for third knot made all the recipe testing worth it. Now she keeps a batch in her freezer at all times.

Ingredients

• Gluten-Free All-Purpose Flour: Using a blend with xanthan gum already included saves time and ensures the right structure for soft, pillowy knots
• Instant Yeast: This type of yeast does not need proofing first, making the process faster and more foolproof
• Warm Milk: The temperature should feel like a warm bath, around 110°F, to activate the yeast without killing it
• Olive Oil: Adds moisture and helps create a tender crumb that stays soft even after cooling
• Eggs: Room temperature eggs incorporate better and provide structure that gluten-free flours sometimes lack
• Unsalted Butter: Melted with fresh garlic creates the most aromatic coating for the finished knots
• Fresh Parsley: Adds a bright, fresh contrast to the rich garlic butter and makes the knots look beautiful

Instructions

Mix the Dry Ingredients:

Whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder in a large bowl until everything is evenly distributed.

Combine Wet and Dry:

Add the olive oil, warm milk, and eggs to the dry ingredients, stirring until a soft, sticky dough comes together.

Let the Dough Rest:

Cover the bowl with plastic wrap and place it in a warm spot for 30 minutes to let the dough hydrate and relax.

Preheat and Prepare:

Heat your oven to 375°F and line a baking sheet with parchment paper while the dough rests.

Shape the Knots:

Lightly oil your hands to prevent sticking, divide the dough into 12 equal pieces, roll each into a 6-inch rope, and tie into loose knots.

Second Rest:

Cover the shaped knots and let them rest for 10 minutes to puff slightly before baking.

Bake to Golden:

Bake for 18 to 20 minutes until the knots are golden brown and cooked through.

Make Garlic Butter:

Melt the butter in a small saucepan over medium heat, add minced garlic, and cook for 1 minute until fragrant.

Finish and Serve:

Remove from heat, stir in parsley, salt, and pepper, then generously brush the hot knots with the garlic butter and sprinkle with Parmesan if desired.

Pin It

My dad, who is notoriously picky about gluten-free baked goods, took one bite and said these were better than the garlic knots we used to get at our favorite Italian restaurant. That might just be the highest compliment I have ever received in the kitchen.

Making Them Vegan

Swapping the eggs for a flaxseed egg replacer works beautifully here, and using vegan butter creates the same rich garlic coating. I have served these to vegan dinner guests who had no idea they were eating a special diet version.

Herb Variations

Sometimes I add chopped rosemary or thyme to the garlic butter for an earthier flavor profile. Fresh herbs really shine here, but dried herbs work in a pinch if you remember to reduce the amount by half.

Serving Suggestions

These knots disappear fastest when served alongside a warm bowl of marinara sauce for dipping. They also make an excellent accompaniment to a big bowl of gluten-free pasta or a hearty Italian soup.

• Make a double batch because they reheat beautifully in the oven the next day
• Freeze unbaked knots on a baking sheet, then transfer to a bag and bake straight from frozen, adding a few extra minutes
• Brush the knots with extra garlic butter right before serving for maximum flavor impact

Pin It

There is something so satisfying about pulling a basket of warm, garlic-scented knots from the oven and watching everyone reach for one immediately. These have become my go-to comfort food, proving that dietary restrictions never mean sacrificing joy.

Recipe Questions & Answers

→ What texture should gluten-free garlic knots have?

These knots should be soft and pillowy inside with a golden, slightly chewy exterior. The xanthan gum in gluten-free flour blend helps achieve the right elasticity and structure, mimicking traditional wheat-based dough.

→ Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Bring to room temperature for 30 minutes, then proceed with shaping and rising steps.

→ How do I prevent the knots from drying out?

Don't overbake—remove when golden. Brush with garlic butter immediately while hot to add moisture. Store in an airtight container with a paper towel to absorb excess moisture, and reheat gently before serving.

→ Can I freeze these garlic knots?

Absolutely. Bake completely, cool, then freeze in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 8-10 minutes, then brush with fresh garlic butter for revived flavor.

→ What's the best way to shape the knots?

Lightly oil your hands to prevent sticking. Roll dough into 6-inch ropes, then tie a simple overhand knot without pulling too tight—leave them slightly loose to allow for rising during baking.

→ Can I use dairy-free alternatives?

Yes. Substitute dairy-free milk, vegan butter, and dairy-free Parmesan. The texture remains excellent, and the garlic butter flavor comes through beautifully with plant-based alternatives.