Description
These mouthwatering Garlic Knots are made with gluten-free flour and a flavorful garlic herb butter topping, perfect for a delicious homemade snack or side. Soft, fluffy, and packed with savory parmesan and herbs, these knots are easy to prepare and bake, ideal for anyone craving a tasty, gluten-free bread treat.
Ingredients
Scale
Dough Ingredients
- 3 cups Gluten-free all purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Instant rapid rise yeast
- 1 tablespoon Psyllium husk powder
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Warm water (Around 110°F to activate yeast)
- 1 large Egg
- 2 tablespoons Olive oil
Topping Ingredients
- 4 tablespoons Melted butter
- ½ cup Grated parmesan
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried parsley
- ½ teaspoon Kosher salt or sea salt
Instructions
- Preparation: Gather all ingredients and kitchen tools, including a stand mixer with paddle attachment and a baking sheet lined with parchment paper.
- Mix dry ingredients: Combine the gluten-free flour, sugar, instant yeast, psyllium husk powder, baking powder, and salt in the stand mixer. Mix on low speed until well combined and the mixture appears dry and even.
- Add wet ingredients: Pour in the warm water, add the egg and olive oil to the dry mixture. Mix on low speed for about 1 minute until the dough starts to come together and is slightly sticky.
- Knead the dough: Increase mixer speed to medium and beat the dough for 5 minutes, stopping once to scrape down the paddle and bowl. The dough should become thick and stiff, ready for shaping.
- Prepare baking sheet: Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray to prevent sticking.
- Shape knots: Grease a ¼ cup measuring cup with oil for easy dough removal. Scoop a level portion of dough and roll it into a 9-inch rope. Tie the rope into a knot and place it on the baking sheet about 1 inch apart. Repeat with remaining dough.
- Allow to rise: Let the shaped knots rise in a warm, draft-free spot for about 15 minutes while preheating your oven to 375°F.
- Prepare topping: Melt the butter and allow it to cool slightly. Stir in grated parmesan, garlic powder, dried oregano, dried parsley, and kosher salt until well combined.
- Apply first brush: Brush half of the butter and herb topping evenly over the unbaked garlic knots before baking.
- Bake: Place the baking sheet with the knots in the preheated oven. Bake for 15-17 minutes or until the bottoms are lightly browned and the internal temperature reaches 190°F.
- Apply second brush and serve: Remove the knots from the oven and immediately brush with the remaining garlic herb butter mixture. Serve warm for best flavor and texture.
Notes
- Ensure water temperature is around 110°F to activate yeast properly without killing it.
- Use psyllium husk powder for gluten-free structure and elasticity in the dough.
- Letting the knots rise briefly before baking helps them develop a fluffy texture.
- Brush the garlic-herb butter both before and after baking for a deep flavor and moist crust.
- Internal temperature of 190°F ensures the knots are fully baked inside.
- For extra flavor, sprinkle additional parmesan before the second butter brush after baking if desired.
