The Aroma of Fresh-Baked Goodness
Who can resist the smell of freshly baked garlic knots wafting through the house? These Gluten Free Garlic Knots are a game-changer, perfect for those cozy nights when you want a warm, comforting treat that won’t mess with your tummy. Quick to whip up and irresistibly savory, they’re bound to become a family favorite!
Why Make This Recipe
Let’s be real—garlic knots are a classic, and making them gluten-free doesn’t mean sacrificing flavor. Here’s why this recipe deserves a spot in your cooking rotation:
- Quick and Fun to Make: You can whip these up in no time! Plus, who doesn’t love twisting dough into little knots? It’s like a mini art project in the kitchen. 🎨
- Every Bite is Flavor-Packed: With a thoughtfully crafted garlic mixture, each knot bursts with flavor, leaving your taste buds dancing.
- Perfect for Sharing: Whether it’s game night or a family dinner, everyone will want to snag one (or ten) of these knots. Just remember to save a few for yourself!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose gluten-free flour blend (Better Batter highly recommended)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/3 cup tapioca starch/flour (plus more for sprinkling)
- 2 teaspoons instant yeast
- 1 ½ teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup warm water (about 95°F)
- 2 tablespoons extra virgin olive oil
- 6 ounces thick-cut bacon (diced)
- 4 tablespoons extra-virgin olive oil (plus more for drizzling)
- 6 cloves garlic (peeled and minced)
- 1/2 teaspoon kosher salt
- 2 tablespoons dried oregano (crushed between your palm and forefinger)
- 1 tablespoon dried basil
- 1 ounce finely grated Parmigiano-Reggiano cheese
- Tomato sauce (for serving)
Directions
- Prepare the Dough: In a large bowl, combine the gluten-free flour blend, xanthan gum (if needed), tapioca starch, instant yeast, sugar, and kosher salt. Gradually stir in warm water and olive oil until a sticky dough forms.
- Prepare the Garlic Mixture: In a small skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and a pinch of kosher salt, cooking until fragrant. Stir in oregano and basil.
- Shape the Pizza Dough: Lightly flour your surface with tapioca starch. Divide the dough into small pieces and roll each one into a rope before tying it into a knot.
- Get the Knots Ready for the Oven: Place the knots on a lined baking sheet. Brush them with the garlic oil mixture and sprinkle with Parmigiano-Reggiano cheese.
- Bake the Garlic Knots: Preheat your oven to 375°F (190°C). Bake for about 20-25 minutes until golden brown and crispy.
How to Make Gluten Free Garlic Knots Recipe (Overview)
Making Gluten Free Garlic Knots is simpler than you think! Start by mixing your dry ingredients, then pour in some warm water and oil to create a sticky dough. After letting it rise, it’s time to twist and shape little pieces into adorable knots. The aromatic garlic oil takes these knots to the next level, giving them a delicious golden crust. Pro tip: Don’t skip toasting the garlic — it makes all the difference! 😉
How to Serve Gluten Free Garlic Knots Recipe
Serve your garlic knots fresh out of the oven, and you’ll see them disappear in a flash! Pair them with a side of rich tomato sauce for dipping. Imagine golden knots surrounded by vibrant red sauce—colorful and appetizing. The crispy outside and soft inside guarantee a delightful crunch with every bite. Serve them hot for maximum aroma and flavor—trust me, they won’t last long!
How to Store Gluten Free Garlic Knots Recipe
Leftover knots? They keep well! Store them in an airtight container in the fridge for about 2-3 days. If you want to store them longer, toss them in the freezer for up to 1 month. When it’s time to enjoy, just reheat in the oven at 350°F (175°C) for about 10 minutes to regain that delightful chewiness.
Tips to Make Gluten Free Garlic Knots Recipe
- Consistency Check: If the dough feels too sticky, add a little more flour blend gradually.
- Flavor Boost: Experiment with different herbs and cheese—maybe try some crushed red pepper for a bit of heat!
- Rolling Tips: If your dough keeps sticking, lightly dust your hands and work surface with tapioca flour.
- Knot Techniques: Don’t worry too much about making perfect knots; rustic is all the rage these days!
Variation
Feeling adventurous? Try swapping the bacon for sautéed veggies for a vegetarian option. You can also leave out the cheese for a dairy-free twist or adjust the herbs to create different flavor profiles. The possibilities are almost endless!
FAQs
Can I use a different gluten-free flour blend?
Absolutely! Just ensure it’s a one-to-one blend for best results.
How can I make these garlic knots dairy-free?
Use a dairy-free cheese alternative or skip the cheese altogether. They’ll still taste delicious!
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it overnight. Just bring it to room temperature before shaping.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Garlic Knots
Ingredients
Dough Ingredients
- 2 cups all-purpose gluten-free flour blend Better Batter highly recommended
- 1 teaspoon xanthan gum Omit if your blend already contains it
- 1/3 cup tapioca starch/flour Plus more for sprinkling
- 2 teaspoons instant yeast
- 1 ½ teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup warm water About 95°F
- 2 tablespoons extra virgin olive oil
Garlic Mixture
- 6 ounces thick-cut bacon Diced
- 4 tablespoons extra-virgin olive oil Plus more for drizzling
- 6 cloves garlic Peeled and minced
- 1/2 teaspoon kosher salt
- 2 tablespoons dried oregano Crushed between your palm and forefinger
- 1 tablespoon dried basil
- 1 ounce finely grated Parmigiano-Reggiano cheese
For Serving
- Tomato sauce For serving
Instructions
Preparation
- In a large bowl, combine the gluten-free flour blend, xanthan gum (if needed), tapioca starch, instant yeast, sugar, and kosher salt. Gradually stir in warm water and olive oil until a sticky dough forms.
- In a small skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and a pinch of kosher salt, cooking until fragrant. Stir in oregano and basil.
- Lightly flour your surface with tapioca starch. Divide the dough into small pieces and roll each one into a rope before tying it into a knot.
Baking
- Place the knots on a lined baking sheet. Brush them with the garlic oil mixture and sprinkle with Parmigiano-Reggiano cheese.
- Preheat your oven to 375°F (190°C). Bake for about 20-25 minutes until golden brown and crispy.
Notes
Printable Recipe Card
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