By Wendy Stoltz, Gusti Ayu Wahyuni Mertawati / Last Modified On March 13, 2023

No more longingly gazing at your local pizzeria when you can make these gluten-free garlic knots at home. These soft dough bites are topped with garlicky goodness, and get your favorite dipping sauce ready. They're made from scratch and are golden on the outside and chewy on the inside. They make the best appetizer and side dish and are great for snacking.

Appetizers are so much fun to make and eat. Try these gluten-free cheesy breadsticks, perfectly crunchy and chewy, or these gluten-free pretzels. These 10 recipes for gluten-free dips will have your mouth watering. Here's a round-up of my best gluten-free appetizers!

If you love gluten-free cooking, you must view Udemy's Gluten-Free Cooking Courses. They have so many to choose from!

Gluten-Free Garlic Knots Recipe

These soft garlicky balls of dough are so good. They were my absolute favorite, as my local pizzeria seemed to get them just right. I have been testing this recipe, and I must say I think these are better. 

I love the fact that you can proof the dough overnight and then shape and bake them the next day. Another of our favorite things to do is explore different toppings with them. I have listed a few of the ones we have tried, and let me tell you, you may want to make an extra batch just to try them all out.

Follow along for my steps to these bite-sized delights, and comment below with your favorite toppings.

Why You’re Going to Love These Gluten-Free Garlic Knots

Easy to make - They are actually so easy to make. No baking skills needs. Just follow the recipe prompts for success.

Great for any time - They make the best snack, sides, or appetizer. It is hard not to eat them prior to the guest's arrival.

Basic ingredients - They are made with basic ingredients you most probably have on hand.

Ingredients in Gluten-Free Garlic Knots

Gluten-Free Garlic Knots

Yeast -Use some instant yeast.

Water - 1 cup warm water to activate the yeast.

Sugar - 2 tbsp granulated sugar.

Flour - 2¼ cups all-purpose gluten-free flour and ¼ cups tapioca flour.

Xanthan Gum - 1½ tsp xanthan gum.

Garlic - 1 tsp garlic powder.

Baking powder - 1 tsp baking powder.

Yogurt - ½ cup plain yogurt.

Egg - 1 egg at room temperature.

Oil - 3 tbsp olive oil.

Salt - 1 tsp salt.

Toppings

Butter - 4 tbsp unsalted melted butter.

Garlic - 3 garlic cloves, minced.

Parsley - ¼ cup fresh chopped parsley.

Cheese - 1 tbsp Parmesan cheese. This adds a great taste to them!

Salt - ½ tsp salt.

Equipment Needed for This Gluten-Free Garlic Knots

Mixing bowls - These Pyrex mixing bowls come in handy.

Pastry brush - You will need a pastry brush to coat the GF garlic knots.

Baking sheets - These non-stick baking sheets are useful, and they come in 3 sizes. You can also use a skillet if you prefer.

Parchment paper - This parchment paper works well; you can also get all sorts of pre-cut versions.

If you have any questions about making Gluten-Free Garlic Knots, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Garlic Knots

1. In a mixing bowl, mix yeast, warm water, and sugar. Mix until the sugar is well dissolved. Cover with plastic wrap and let it bloom for 10-15 minutes.
2. In a large bowl, mix gluten-free flour, xanthan gum, tapioca flour, garlic powder, and baking powder.
3. Add yogurt, egg, and yeast mixture into the flour mixture. Until it becomes smooth. Add olive oil and salt. Mix again until the dough is smooth.
4. Transfer the dough to a new oiled bowl and cover it with a kitchen towel. Let it rest for 45-60 minutes or until it doubles in size.
5. Punch the dough to release the air and put it on a floured flat surface. Shape the dough into a log.
6. Cut the log into 12 parts. Take 1 part and start to roll it on a flat surface (floured generously) using your palm and form it into a small and long log.
7. Start to tie the dough to make a knot. Repeat the process for the rest of the dough.
8. Put it in a large baking dish with parchment paper. Make sure to give a space between them.
9. Cover it again with a kitchen towel and let it rest for 45-60 minutes.
10. Mix all the ingredients for topping in a bowl.
11. After 60 minutes, brush the dough with the topping mixture (Reserve some of the toppings for when the knots come out of the oven).
12. Bake for 15-20 minutes at 400F (make sure you’ve preheated the oven for 10 minutes) or until golden brown.
13. Remove from the oven and brush the warm knots with the remaining garlic butter.
14. Serve plain or with a marinara sauce for dipping.

For the complete list of ingredients and instructions in Gluten-Free Garlic Knots, please see the complete recipe below.

Tips for Making the Best Gluten-Free Garlic Knots

Make sure the dough is proofed correctly - Make sure to follow the steps for the dough to proof properly.

Tie the knots correctly - Make sure they are tied correctly, or else they may come apart as they bake.

Don't skimp on the toppings - The toppings are so good, so make sure to use a generous amount. They add all the flavor to the dough balls.

Frequently Asked Questions

How Do I Store Gluten-Free Garlic Knots?

I recommend you eat them fresh from the oven. Placing them in the refrigerator dries them out.

Can I Freeze Gluten-Free Garlic Knots?

Yes, you can freeze these cooked GF garlic knots for up to 3 months. I don't recommend freezing the dough.

Can You Make This Gluten-Free Garlic Knots Ahead of Time?

You can place the dough to proof overnight and make them the next day. I do not suggest you bake them and eat them the next day they come out dry. Alternatively, freeze them and then take them out when you need them.

What Substitutions / Replacements Can I Make in These Gluten-Free Garlic Knots?

Toppings - You can place different toppings on these. Scroll down for some ideas.

Dairy-Free - Use a plant-based yogurt and choose a topping that is dairy free.

Egg-free - I have not tried an egg replacer on this recipe yet.

Why Are They Called Garlic Knots?

They are called garlic knots, as the dough is shaped into a knot.

Can You Rise The Dough In The Refrigerator Overnight?

Yes, it works well. I only, however, do it for the unshaped dough. I don't suggest you do it when the knots are shaped.

What's The Best Way To Eat GF Garlic Bread Knots?

W.ith your favorite dipping sauce, of course. We love it with our favorite tomato sauce or the toppings mentioned below.

How Do You Tie Gluten-Free Garlic Knots?

Take your log and cut it into 12 pieces. Take one of the 12 pieces and make the log into a "u" shape. Cross the right part of the "u" shape to the left side of the log. Take the bottom piece, bring it over, and tuck it into the hole. Take the remaining piece and tuck it into the back of the dough. Then you will have your knot shape.

What Alternative Toppings Can You Place On These Gluten-Free Garlic Knots?

So there are so many topping ideas for you to choose from. Here are some of our favorites:

• Minced garlic cloves
• Sesame seeds
• Everything bagel seasoning
• Some fresh herbs. We like basil, oregano, or fresh parsley
• Favorite pizza toppings - Add some mozzarella cheese and small bits of bacon or pepperoni.

What's The Best Pan For This Gluten-Free Garlic Bread Recipe?

I like to use a baking sheet. But you can also use a cast iron skillet, baking dish, or even a cake pan

What Can You Serve With This Gluten-Free Garlic Bread Recipe?

Serve them with

• Tomato sauce
• Marinara sauce
• Pesto sauce
• Drizzle with nice olive oil that has been flavored

Continue to Content

Yield: 12 servings

Gluten-Free Garlic knots

Print

No more longingly gazing at your local pizzeria when you can make these gluten-free garlic knots at home. These soft dough bites are topped with garlicky goodness so go get your favorite dipping sauce ready.

Prep Time 2 hours 30 minutes

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 2½ tsp instant yeast
• 1 cup warm water
• 2 tbsp granulated sugar
• 2¼ cups all-purpose gluten-free flour
• 1½ tsp xanthan gum
• ¼ cups tapioca flour
• 1 tsp garlic powder
• 1 tsp baking powder
• ½ cup plain yogurt
• 1 egg
• 3 tbsp olive oil
• 1 tsp salt

Topping

• 4 tbsp unsalted melted butter
• 3 garlic cloves, minced
• ¼ cup fresh chopped parsley
• 1 tbsp Parmesan cheese
• ½ tsp salt

Instructions

1. In a mixing bowl, mix yeast, warm water, and sugar. Mix until the sugar is well dissolved. Cover with plastic wrap and let it bloom for 10-15 minutes.
2. In a large bowl, mix gluten-free flour, xanthan gum, tapioca flour, garlic powder, and baking powder.
3. Add yogurt, egg, and yeast mixture into the flour mixture. Until it becomes smooth. Add olive oil and salt. Mix again until the dough is smooth.
4. Transfer the dough to a new oiled bowl and cover it with a kitchen towel. Let it rest for 45-60 minutes or until it doubles in size.
5. Punch the dough to release the air and put it on a floured flat surface. Shape the dough into a log.
6. Cut the log into 12 parts. Take 1 part and start to roll it on a flat surface (floured generously) using your palm and form it into a small and long log.
7. Start to tie the dough to make a knot. Repeat the process for the rest of the dough.
8. Put it in a large baking dish with parchment paper. Make sure to give a space between them.
9. Cover it again with a kitchen towel and let it rest for 45-60 minutes.
10. Mix all the ingredients for topping in a bowl.
11. After 60 minutes, brush the dough with the topping mixture (Reserve some of the toppings for when the knots come out of the oven).
12. Bake for 15-20 minutes at 400F (make sure you’ve preheated the oven for 10 minutes) or until golden brown.
13. Remove from the oven and brush the warm knots with the remaining garlic butter.
14. Serve plain or with a marinara sauce for dipping.

Notes

• Reserve some of the toppings for when the knots come out of the oven).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
• 
  Bob's Red Mill, Xanthan Gum Powder, 8 oz
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Pastry Brush Natural Bristle Wooden, MSART Basting/Food Brush, with Beech Wood Handle and Rope Hook, Great for Butter, Cookies, Oil, Bread, Frosting. Easy to Clean (1 inch)
• 
  NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
• 
  Reynolds Kitchens Parchment Paper Roll, 60 Square Feet

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 344mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 2g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.