Soft Pillowy Garlic Knots (Printable Version)
Soft, pillowy knots infused with garlic and herbs, perfect as a gluten-free appetizer or Italian meal side.
# What You Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour with xanthan gum
02 - 1 tablespoon granulated sugar
03 - 1 packet instant yeast (7 g)
04 - 1 teaspoon salt
05 - 1 teaspoon baking powder
06 - 2 tablespoons olive oil
07 - 3/4 cup warm milk (dairy or non-dairy)
08 - 2 large eggs, room temperature
→ Garlic Butter
09 - 4 tablespoons unsalted butter
10 - 3 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 2 tablespoons grated Parmesan cheese (optional)
# Directions:
01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry mixture. Mix until a soft, sticky dough forms and all flour is incorporated.
03 - Cover the bowl with plastic wrap and place in a warm area for 30 minutes to allow the dough to rest.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper.
05 - Lightly oil your hands. Divide dough into 12 equal pieces. Roll each piece into a 6-inch rope and tie into a loose knot. Arrange on prepared baking sheet.
06 - Cover the shaped knots and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until golden brown and cooked through.
08 - While knots bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Brush hot knots generously with garlic butter immediately after removing from oven. Sprinkle with Parmesan cheese if desired. Serve warm.
# Expert Tips:
01 -
- These knots have the same chewy, pillowy texture as traditional garlic bread but everyone can enjoy them
- The garlic butter gets into every crevice, making each bite absolutely bursting with flavor
02 -
- Gluten-free dough is stickier than traditional dough, so keep your hands oiled while shaping
- The knots might look slightly pale even when done, so rely on the 18 to 20 minute timer rather than color alone
03 -
- Use a kitchen scale to measure the flour for consistent results every time
- Let the knots cool for just 5 minutes before brushing with butter so it soaks in without making them soggy