Soft Garlic Herb Knots (Printable)
Soft, golden knots infused with aromatic garlic butter and fresh herbs, ready in 40 minutes.
# What You Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour with xanthan gum
02 - 1 tablespoon granulated sugar
03 - 1 packet instant yeast
04 - 1 teaspoon salt
05 - 1 teaspoon baking powder
06 - 2 tablespoons olive oil
07 - 3/4 cup warm milk (110°F)
08 - 2 large eggs, room temperature
→ Garlic Butter
09 - 4 tablespoons unsalted butter
10 - 3 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 2 tablespoons grated Parmesan cheese
# How to Make It:
01 - Whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder in a large bowl until thoroughly combined.
02 - Add olive oil, warm milk, and eggs to the dry ingredients. Mix until a soft, sticky dough forms.
03 - Cover the bowl with plastic wrap and let dough rest in a warm place for 30 minutes.
04 - Preheat oven to 375°F and line a baking sheet with parchment paper.
05 - Lightly oil hands. Divide dough into 12 equal pieces. Roll each piece into a 6-inch rope and tie into a loose knot. Place on prepared baking sheet.
06 - Cover knots and let rest for 10 minutes before baking.
07 - Bake for 18 to 20 minutes until golden brown and cooked through.
08 - While knots bake, melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley, salt, and pepper.
09 - Brush hot knots generously with garlic butter. Sprinkle with Parmesan cheese if desired. Serve warm.
# Expert Suggestions:
01 -
- These knots have that perfect tender, chewy texture that usually only comes from wheat flour
- The garlic butter coating transforms them into something completely irresistible
02 -
- The dough will be stickier and softer than traditional wheat dough, which is completely normal
- Oiling your hands before shaping is nonnegotiable, or you will end up with dough everywhere but on your baking sheet
03 -
- Do not skip the parchment paper, as gluten-free dough sticks more than wheat dough
- Brush the knots with garlic butter immediately after baking while they are still hot