Ingredients
- Gluten-Free All-Purpose Flour Blend (with xanthan gum): 2 cups
- Active Dry Yeast: 1 packet (about 2 ¼ teaspoons)
- Warm Water (105-115°F): 1 cup
- Granulated Sugar: 1 tablespoon
- Olive Oil (divided): 3 tablespoons
- Salt: 1 teaspoon
- Unsalted Butter (melted): ½ cup
- Minced Garlic (fresh, finely chopped): 4 large cloves
Instructions
- Step 1: In a large bowl or stand mixer, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until foamy. Add the gluten-free flour blend, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a dough hook or wooden spoon until a smooth, sticky dough forms (gluten-free dough will be softer than wheat dough).
- Step 2: Lightly grease a bowl with the remaining 1 tablespoon of olive oil. Place the dough in the bowl, cover it with plastic wrap or a damp towel, and allow it to rise in a warm place for 45 to 60 minutes, or until doubled in size. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 3: Punch down the proofed dough gently. Turn it out onto a lightly floured gluten-free surface. Divide the dough into 12-15 equal pieces. Roll each piece into a rope approximately 6 inches long and ½ inch thick, then tie it into a simple knot shape, tucking the ends underneath.
- Step 4: Place the knots on the prepared baking sheet, leaving about 1 inch of space between them. Bake for 15-20 minutes, or until the knots are puffed up and golden brown. While the knots are baking, prepare the topping.
- Step 5: In a small bowl, combine the melted butter and the minced garlic. Remove the garlic knots from the oven and immediately brush the entire butter and garlic mixture over the hot knots, ensuring they are well coated. Serve warm.
Notes
- Reheat leftover knots by wrapping them in aluminum foil and baking in a 300°F (150°C) oven for 5 to 7 minutes to gently warm them through without drying out the gluten-free dough.
- For maximum freshness, store cooled leftovers in an airtight container at room temperature for up to three days, though they are best consumed within 24 hours.
- Since gluten-free dough is naturally softer and stickier, minimize the amount of extra flour used when rolling the ropes in Step 3; excess flour will make your final knots tough.
- Elevate your serving experience by pairing these knots with a generous bowl of warm marinara sauce for dipping, or as a savory side for a rich gluten-free lasagna or chicken parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American