Description
These Amazing Gluten Free Garlic Knots are perfect for gatherings, offering a deliciously soft texture and robust garlic flavor. Made with a gluten-free flour blend, they deliver the irresistible taste of classic garlic knots with a rich buttery finish, fresh parsley, and a sprinkle of flaky sea salt for an elevated experience.
Ingredients
Scale
Dough Ingredients
- 2 cups Gluten-Free All-Purpose Flour (a blend that mimics traditional flour)
- 2 tsp Active Dry Yeast (essential for that beautiful rise)
- 3/4 cup Warm Water (110°F to activate yeast)
- 2 tbsp Olive Oil (extra virgin for richness)
- 1 tsp Garlic Powder (for robust flavor)
- 1 tsp Salt (enhances overall taste)
Topping Ingredients
- 2 tbsp Fresh Parsley (chopped for color)
- 1/4 cup Butter (melted, for brushing over knots)
- Flaky Sea Salt (a sprinkle to elevate flavor)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the garlic knots.
- Activate Yeast: In a mixing bowl, whisk together warm water and yeast. Let it sit for about 5 minutes until frothy, signaling active yeast.
- Mix Dough: Stir in gluten-free flour, olive oil, garlic powder, and salt with the yeast mixture until a sticky dough forms, ensuring all ingredients are well combined.
- Knead Dough: Transfer the dough to a lightly floured surface and gently knead for about 2 minutes until the dough is smooth and workable.
- Shape Knots: Divide the dough into approximately 10 equal pieces, roll each into a rope about 6 inches long, then tie each piece into a knot.
- Let Dough Rise: Place the knots on a greased baking sheet and cover with a clean towel. Let rise in a warm place for 20 minutes to allow the dough to puff up.
- Prepare Toppings: Brush melted butter over each knot and sprinkle with chopped parsley and flaky sea salt to add flavor and visual appeal.
- Bake: Bake in the preheated oven for about 15 minutes or until the garlic knots turn golden brown and are cooked through.
Notes
- Ensure the water is at the correct temperature (around 110°F) to activate the yeast without killing it.
- If you don’t have flaky sea salt, use coarse salt sparingly to avoid overpowering the flavor.
- Allowing the dough to rise properly will result in fluffier knots.
- Use gluten-free flour blends that include xanthan gum for better texture, or add it separately if your blend does not contain it.
- For a vegan version, substitute butter with a plant-based alternative.
