These gluten-free garlic knots will fool any wheat-eating family member. Topped with a delicious Parmesan garlic butter sauce, they’re simply to die for! They’re so easy to make that you’ll have to be careful not to eat too many!
One of my favorite indulgences when I used to eat out at a pizzeria was to get a huge side of garlic knots. They’re so fluffy, buttery and of course, garlicky! Anyone who knows me well also knows that I am a huge fan of garlic, and when garlic and Parmesan are combined together…pure heaven. I could go on for days about my love of these two Italian staples, but I’ll spare you the boredom.
Ever since going gluten-free, I’ve been really craving some good garlic knots, but it’s such a challenge to find a dough that has the right consistency to be formed into knots. I’ve been experimenting with dough for quite awhile, and recently came up with the brilliant idea to use a gluten-free all-purpose dough…duh!
I’ve been sticking to a low-carb, grain-free diet for awhile now, but I’ve found that after roughly 6 months of following that way of eating, I’m now able to introduce a bit more carbs into my diet without all the ill affects I used to get.
I still experience fatigue and sometimes bloating if I consume too many carbs, especially high glycemic ones, so I tend to keep my carbs somewhat low. Every once in awhile though, I do like to indulge, and I’ve found a brand of gluten-free all-purpose flour that I seem to do well on.
I really like the King Arthur gluten-free all-purpose flour, which is what I used in this recipe.
The recipe itself is fairly simple and straightforward to make. Mix all of the dry ingredients together in a bowl. In a second bowl, mix the wet, then combine the wet in with the dry in stages. The dough should not be sticky, and should easily be rolled out into logs and then twisted into garlic knots. I made 8 knots, but feel free to go bigger or smaller if you’d like.
Simply lay them out on a baking sheet and bake for 10-12 minutes, or until the tops start to brown. While they’re baking, you’ll want to mix some melted butter or olive oil with garlic, Parmesan, parsley and salt. Once the knots come out of the oven, mix them with the topping, and spoon more over top when serving.
If you enjoyed these gluten-free garlic knots (and I know you will), please leave a comment below and let me know what you think!
Gluten-Free Garlic Knots
- 1-1/4 cup gluten-free all purpose flour I like the King Arthur brand
- 1/2 teaspoon baking soda
- 2 teaspoons honey
- 2 eggs
- 3 tablespoons water
- 1 teaspoon apple cider vinegar
Parmesan Butter Sauce
- 2 tablespoons butter (melted) or olive oil
- 1/2 teaspoon garlic minced or powder
- 2 tablespoons Parmesan cheese
- 1 teaspoon chopped parsley or dried
- 1/2 teaspoon Salt
- Preheat oven to 350F.
- Add gluten-free all-purpose flour to a bowl with baking soda, and mix until combined.
- Mix eggs, honey, water and apple cider vinegar in a second bowl and mix until combined.
- Add wet ingredients into dry in 3 batches. Mix until incorporated.
- The dough should not be too sticky or too dry. Add more water or more flour, as needed.
- Separate dough into 6-8 evenly sized balls. Roll into logs and form into knots.
- Place on a baking sheet and bake in oven for 10-12 minutes, or until golden brown.
- While baking, mix the topping ingredients in a bowl.
- When the garlic knots come out of the oven, toss them in the bowl with the topping and stir to coat.