Erin’s Recipe Rundown
Italian food is one of my family’s all-time favorite cuisines. We’ve been on a big pizza kick for quite some time, first with this thick and airy gluten-free Detroit-style pizza, and lately with this gluten-free artisan pizza that beats any pizza we had in Italy over spring break.
When it comes to pasta dinners, these gluten-free garlic knots are a must! My family loves them so much, and I love that they’re easy enough to whip up on a weeknight.
Why You’ll Love Them: No yeast and no proofing mean these garlic knots come together quickly for an easy bread recipe everyone will love. I highly recommend dipping them in marinara sauce. It’s so good!
Top Tip: Try to keep the dough ropes as even in thickness as possible from end to end so the garlic knots bake evenly and the knots are more consistent in shape.
xoxo erin
This post is sponsored by King Arthur Baking Company.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free garlic knots. Jump to the recipe card below for the exact measurements.
- King Arthur Gluten-Free Bread Flour: This recipe was designed to work with King Arthur Gluten-Free Bread Flour. It’s specially formulated for yeast-style baking and creates a dough that’s soft, easy to shape, and perfectly chewy!
- Greek yogurt: Greek yogurt is the secret to making these garlic knots soft and tender without any yeast. I recommend using full-fat plain Greek yogurt for the best flavor and texture. If your yogurt is especially thin, you may need a little extra flour when kneading the dough.
- Garlic salt: I use garlic salt in both the dough and the garlic butter to build layers of garlic flavor. I prefer it over fresh garlic in this recipe because it distributes evenly throughout the dough and delivers a more concentrated garlic flavor in every bite.
How to Make Gluten-Free Garlic Knots
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I love how quickly the dough comes together in just one bowl, and then it only takes a couple minutes of kneading before the dough ball is smooth and ready to divide up. I’ve found that splitting the dough into 8 equal pieces makes the perfect size garlic knots.
When I roll the dough into ropes, I try to keep them an even thickness from end to end. This helps the garlic knots bake evenly and gives them a more uniform shape. If a knot starts to come undone while I’m shaping it, I simply pinch the dough back together—the dough is very forgiving.
I like to brush the garlic butter on the knots both before and after baking. Brushing them before they go into the oven helps the tops develop a beautiful golden-brown color and infuses every bite with garlic flavor. A second brush of garlic butter after baking gives the knots a glossy finish and makes them even more irresistible.
These garlic knots are best served warm with marinara sauce for dipping. They always disappear quickly at our house!
Easy Gluten-Free Garlic Knots
Ingredients
Dough
- 1½ cups (225g) King Arthur Gluten-Free Bread Flour
- 1 tablespoon baking powder
- 1 teaspoon garlic salt
- 1 cup (240g) Greek yogurt
- 1 large egg
Garlic Butter
- ¼ cup (56g) butter, melted
- ½ teaspoon garlic salt
- 1 tablespoon grated parmesan cheese
- marinara sauce for serving
Instructions
- For the dough: Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the gluten-free flour, baking powder and garlic salt. Add the greek yogurt and egg and stir to combine.
- Transfer dough onto a lightly floured surface. Knead until smooth, about 2 minutes. Cut into 8 equal pieces.
- Roll each piece into a 10-12-inch log. Tie each log into a knot and transfer to the prepared baking sheet. You may need to press the dough together and shape it to form the knot.
- For the garlic butter: In a small bowl, mix together the butter, garlic salt and parmesan cheese. Brush the garlic butter on each garlic knot.
- Bake for 18-20 minutes, until slightly golden brown.
- Remove from the oven and let cool for 5 minutes. Brush with more garlic butter if desired and enjoy dipped in marinara sauce. Best served warm.
Once again, Erin has given us another HOMERUN, EASY, DELISH BREAD recipe! I am amazed at how easy these are and how beautiful they look once baked. Everyone devoured these- even the non-Celiacs! Looks like I’ll be making these all summer long for our house!