Description
Delicious gluten-free garlic knots that are easy to make and perfect for any occasion!
Ingredients
Scale
- 2 cups Gluten-free all-purpose flour (Cup4Cup recommended)
- 1 tablespoon Granulated sugar
- 2 teaspoons Instant rapid rise yeast (Fresh yeast recommended)
- 2 teaspoons Psyllium husk powder (Can substitute ground flaxseed)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Warm water (About 110°F)
- 1 large Egg (Substitute with flaxseed egg for vegan option)
- 2 tablespoons Olive oil (Can substitute with vegan butter)
- 4 tablespoons Melted butter (Can substitute with olive oil)
- 1/4 cup Grated parmesan (Omit or use nutritional yeast for dairy-free)
- 1 teaspoon Garlic powder (Essential for flavor)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried parsley
- 1 teaspoon Kosher salt
Instructions
- In a stand mixer, combine 2 cups of gluten-free all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of instant rapid rise yeast, 2 teaspoons of psyllium husk powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix on low speed until well blended.
- Gradually add 3/4 cup of warm water, 1 large egg, and 2 tablespoons of olive oil. Stir on low for 1 minute, then beat on medium for 5 minutes until the dough is stiff yet smooth.
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Grease a 1/4 cup measuring cup with olive oil.
- Scoop approximately 1/4 cup of dough and roll it into a long rope, about 9 inches in length. Tie the rope into a knot, ensuring it holds its shape, and place it on the prepared baking sheet. Repeat until all dough is shaped into knots.
- Cover the knots loosely with a clean kitchen towel and allow them to rise in a warm location for about 15 minutes.
- In a small bowl, melt 4 tablespoons of butter and mix in 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1 teaspoon of dried parsley. Brush half of this garlic butter mixture over the unbaked knots.
- Bake for 15-17 minutes until golden brown.
- Brush the remaining garlic butter topping over the hot knots before serving.
Notes
- For a vegan option, substitute the egg with a flaxseed egg.
- For dairy-free, omit the parmesan or use nutritional yeast.
- Make sure the water is warm, not hot, to activate the yeast.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg