Gluten Free Garlic Knots
These quick and delicious garlic knots are gluten-free, perfect for sharing at family dinners or game nights, and bursting with flavor thanks to a savory garlic mixture.
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
Serve garlic knots fresh out of the oven with tomato sauce for dipping. Leftovers keep well in an airtight container in the fridge for 2-3 days or freeze for up to 1 month.