Gluten Free Garlic Knots Recipe

Is there anything more comforting than the smell of garlic and fresh-baked bread wafting through your kitchen? I don’t think so. These Gluten Free Garlic Knots are my absolute go-to when I need a little carb-loaded comfort that everyone can enjoy, even those with dietary restrictions. They’re soft, fluffy, ridiculously garlicky, and so simple to whip up. Perfect for a weeknight pasta dinner, a party appetizer, or just because it’s Tuesday.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Garlic Knots

Let’s be real, gluten-free baking can be tricky. But this recipe is a total game-changer. Here’s why it will become a staple in your home:

• Shockingly Simple: No fancy techniques here. Just mix, shape, and bake.
• Impressively Soft: Forget dry, crumbly gluten-free bread. These knots stay tender for days.
• Crowd-Pleaser: I’ve served these to die-hard gluten lovers who had no idea they were eating gluten-free. Total win!
• Quick to Table: From bowl to belly in under 30 minutes. Yes, please!

Gathering Your Ingredients

This recipe keeps it simple with a straightforward ingredient list. The key is a good gluten-free flour blend. I recommend one that contains xanthan gum, like Bob’s Red Mill 1-to-1 Baking Flour, to help with texture.

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• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 cup plain Greek yogurt (not fat-free)
• 1 large egg
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

How To Make Gluten Free Garlic Knots

Ready to make magic? Let’s get our hands a little doughy. It’s the best part!

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together your dry ingredients: the gluten-free flour, baking powder, garlic powder, Italian seasoning, and salt.
3. In a separate bowl, mix the Greek yogurt and egg until they’re smooth and well-combined.
4. Pour the wet ingredients into the dry ingredients. Stir until a shaggy dough forms. It might seem a bit sticky—that’s perfect!
5. Lightly flour your hands and a clean surface with a bit more gluten-free flour. Turn the dough out and knead it gently for 2-3 minutes until it becomes smooth and less sticky.
6. Divide the dough into 8 equal pieces. Roll each piece into a rope about 6 inches long and tie it into a loose knot. Tuck the ends under and place it on your prepared baking sheet.
7. Bake for 18-20 minutes, or until the tops are golden brown.
8. While the knots bake, mix your melted butter and minced garlic in a small bowl. As soon as the knots come out of the oven, brush this garlic butter generously all over them. Sprinkle with fresh parsley. Serve immediately!

Your Simple Equipment List

You don’t need any fancy gadgets for this one! Just a few basics:

• Mixing bowls
• Baking sheet
• Parchment paper
• Pastry brush (for that glorious garlic butter)

Tips & Tricks for the Best Knots

I’ve made these more times than I can count, and here’s what I’ve learned along the way:

• Don’t Skip the Knead: A quick knead is the secret to a smooth, workable dough. Just 2-3 minutes makes all the difference.
• Yogurt Tip: Make sure your Greek yogurt is nice and thick. If it’s watery, your dough will be too wet. If your dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
• Garlic Lover? Double the garlic in the butter topping. I won’t judge.
• Make Them Herby: Add a tablespoon of fresh chopped rosemary or basil right into the dough for an extra flavor punch.

What to Serve With Your Garlic Knots

These knots are the ultimate sidekick. They’re fantastic dipped in my favorite easy marinara sauce or served alongside a big, comforting bowl of Creamy Tuscan Chicken. For a real crowd-pleasing meal, pair them with this One-Pan Italian Sausage Pasta—it makes cleanup a breeze!

A Note on Nutrition

While these are a treat, it’s nice to know what you’re enjoying! This nutritional info is per knot.

Calories: 145 | Carbs: 22g | Protein: 5g | Fat: 5g

I first made a version of these knots when my friend with Celiac disease came over for dinner. I was so nervous, but her face lit up when she took the first bite. That’s the power of food—it’s about connection and making everyone feel included at the table. I hope this recipe brings that same joy to your kitchen.

Your Gluten Free Garlic Knot Questions, Answered

Can I make these dairy-free?

Absolutely! Swap the Greek yogurt for an equal amount of plain, unsweetened dairy-free yogurt. For the butter, use a plant-based alternative like olive oil or vegan butter. The texture might be slightly different, but they’ll still be delicious.

How should I store leftovers?

Store any cooled leftovers in an airtight container at room temperature for up to 2 days. To recapture that fresh-baked magic, pop them in the toaster oven or a 350°F oven for 5 minutes. I do not recommend microwaving, as they can get chewy.

Can I freeze the dough?

Yes! After you’ve shaped the knots, place them on a baking sheet and flash-freeze for an hour. Then, transfer them to a freezer bag. When you’re ready to bake, just add a few extra minutes to the baking time—no need to thaw. So handy for last-minute meals!

My dough is too sticky. What did I do wrong?

Don’t worry! Gluten-free flours can vary in absorbency. Just add more flour, one tablespoon at a time, until the dough is smooth and workable. Flour your hands well, too—it helps a ton.