These gluten-free garlic knots are the real deal! Garlicky, soft and stretchy just like the full gluten garlic knots you find at a pizza shop! Best part? They are quick and easy to make!
Gluten-Free Garlic Knots
Garlicky, Soft and Stretchy and Delish!
These Gluten-Free Garlic Knots are the real deal!
My son doesn’t remember ever having a garlic knot (he was diagnosed with celiac disease and started following a gluten-free diet just before his 5th birthday) and when he asked if they tasted “like the real ones”, we all unanimously shouted YESSSSS!
They are garlicky of course, but more than that, they have the most amazing texture!
You can literally pull it apart (just like the ones at a pizza shop) and see how soft and fluffy and yummy it is!
So let’s talk the recipe….
The recipe is adapted from Skinny Taste, via my Instagram friend Jessica Lebovits of gfree_rd who shared her gluten-free version on Instagram….
When gfree_rd shared the knots she made, I knew immediately I had to try them!
They just looked unreal!
I shared them on Instagram stories when I first made them last week and we have since made them probably 5 times.
Yep, they’re that good!
Plus they make only 8 knots and while I really should double the recipe, instead we keep making them fresh because it is one of the easiest recipes ever!
And, each time we made them, I learned a little more about what makes the recipe work and best practices for making them gluten-free which I’m sharing here.
But first let’s talk ingredients… the secret ingredient may shock you as much as it shocked me!
The dough is just 4 ingredients: gluten-free all purpose flour (we used GFJules, affiliate link), baking powder, kosher salt and plain Greek yogurt! Yep the Greek yogurt works like magic!
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the garlic knots…
The dough comes together in literally a few minutes…
You mix the flour, baking powder and salt. Then add in and mix the flour.
The original recipe says to mix with a large spoon but I mixed it in my Kitchen Aid Stand Mixer (amazon affiliate link), finding that the gluten-free dough benefited from the mixing.
And when it’s done mixing (literally like 30 seconds), pulls away from the sides.
Next you knead the dough about 15 times. I found it best to put a bit of flour on the silicone mat and coat my hands lightly with flour before kneading. This made sure the dough didn’t stick to my hands.
You might be tempted to skip the kneading step because they dough seems so pliable already, but it makes a difference and takes just a minute. On the few times we opted to skip this step, the knots weren’t as “stretchy”…
After kneading the dough, divide into 8 equal parts. One at a time, roll a part into a ball, then using both hands roll the ball into a worm like strip about 9 inches long (I found it easiest to roll on a silcone mat) and twist or braid into a knot-like ball.
The dough is a dream to work with, holding together beautifully, pliable and stretchy… Hope you love them as much as we do!
Next, use lightly brush or spray the tops with olive oil and bake!
The original recipe recommended using the top baking rack, which I did several times but ultimately, I found it best to use the middle rack for our preference.. For slightly crispier on the outside, use the top rack.
While they bake (just 20-22 minutes), get the rest of your ingredients ready.
After they come out of the oven, you’ll saute them in a skillet for just a minute with butter and lots of minced garlic, then top with parmesan cheese and sprinkle with parsley.
Don’t they look amazing even before we mix with all the garlic?!
Golden on the outside, soft and chewy on inside!
Meanwhile, melt the butter, saute the garlic for a minute or two, until fragrant and starting to brown.
Then add in the baked knots and mix well, flipping the knots to make sure the are fully coated in the butter and garlic…
Sprinkle with Parmesan, which will gently melt onto the tops and parsley and enjoy!
One final tip…
My son asked to dip them in a marinara sauce so we whipped up a super simple marinara with lottssss of garlic!
Literally, it’s just olive oil, dried minced garlic, salt and Pomi Finely Chopped Tomatoes and we let it simmer for 20 minutes while the knots baked.
Whether you dip them in sauce or eat them straight from the pan, they are amaaaaazing!
The perfect soft and stretchy garlic knot texture and so yummy!
They never actually make it to the table around here but they’d be great as an appetizer, side dish, snack or anytime basically!
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you make them!
These soft, garlicky knots taste are the real deal! Amazing soft & stretchy texture, perfect garlicky flavor! Recipe adapted from Skinny Taste with some extra tips for this gluten-free version.
Author: Healthy Gluten-Free Family
Recipe type: Bread, Side Dish, Snack
Cuisine: Gluten-Free, Egg-Free, Nut-Free
Serves: 8 knots
1 cup all purpose gluten-free flour with xanthan gum (we used GFJules, affiliate link)
¾ teaspoon kosher salt
2 teaspoons baking powder
1 cup fat free Greek Yogurt, drained of any excess liquid (we used Fage)
3 tablespoons butter
5-7 cloves garlic, minced (or less according to taste but we like them garlicky!)
1-2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
Olive oil for brushing.
Quick Marinara Dipping Sauce
2- 2½ tablespoons olive oil
1 teaspoon dried minced garlic
¼ -1/2 teaspoon salt
1 26oz container Pomi Finely Chopped Tomatoes
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
In a large bowl add flour, baking powder and salt and mix or whisk well. Add the yogurt and mix until well combined. I used a Kitchen Aid Stand Mixer (amazon affiliate link) and found the extra mixing helped the texture of the gluten-free knots. The dough will pull away from the mixer when well combined.
Place dough on a silicone rolling mat and using your dry hands coated with the tiniest bit of flour, roll into a ball and knead about 15 times. If it's too sticky you can add a little more flour but I find just having my hands coated in a little flour is enough.
Divide the dough into 8 equal pieces, then roll each piece into a ball and then using both hands roll each ball into worm like strips, about 9 inches long (sometimes its a little less, don't worry!).Pro tip: I find it easiest to roll into the worm like shape by placing the ball on a silicone mat and rolling with both hands.
Then tie or braid each strip into a “knot-like” ball and place on the prepared baking sheet.
Use a brush to lightly spread olive oil on the tops.
Bake on the middle rack of the oven until golden about 20-22 minutes. Let them cool 5 minutes.
While they cool, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
Place the baked knots in the skillet with the melted butter and garlic and saute an additional minute. Sprinkle with Parmesan cheese and chopped parsley.
Serve as is or with a quick marinara sauce.
Quick Marinara Dipping Sauce
In a medium sauce pan, heat olive oil until shimmering, not burning.
Add garlic and saute for 30 seconds to a minute until fragrant and browning.
Carefully add tomatoes (they may splatter if you add too quickly!). Season with salt and let simmer for 20 minutes or more.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...