Meaningful Eats
Easy Gluten-Free Garlic Knots
8 servings
Made with just 5 ingredients and ready in 30 minutes, these easy gluten-free garlic knots are made with a simple Greek yogurt dough—no yeast needed! They bake up soft and golden, then are brushed with a buttery garlic sauce for an irresistible finish.You’ll need King Arthur Gluten-Free Bread Flour to make them!
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.
Notes
Gluten-Free: These gluten-free garlic knots were specifically designed with King Arthur Gluten-Free Bread Flour. No other gluten-free flour blend will work the same.
Dairy-Free: Unfortunately this recipe cannot be made dairy-free. The Greek yogurt is essential since the recipe doesn't use yeast.
Nut-Free: This recipe is naturally nut-free.
To Make-Ahead: These garlic knots are best enjoyed fresh out of the oven while they're still warm. I don't recommend making the dough in advance. It will lose some of its rise and softness as it sits.
To Store: Store leftovers in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.
To Freeze: Freeze the baked garlic knots in an airtight container for up to 2 months. Reheat from frozen in the oven until warmed through.
Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 511mg | Potassium: 197mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 213IU | Calcium: 103mg | Iron: 0.2mg