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Gluten-Free Soft Garlic Butter Knots Recipe

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4.2 from 3 reviews

These Gluten Free Soft Garlic Butter Knots are fluffy, tender, and packed with savory garlic and buttery goodness. Made with a blend of gluten free flour and psyllium husk powder for perfect texture, these knots are easy to prepare and bake, making them an ideal side or snack for those following a gluten free diet. The garlic butter glaze infused with fresh parsley and Parmesan cheese adds a flavorful finishing touch.

Ingredients

Dough Ingredients

  • 3 cups (420 g) Gluten Free All Purpose Flour with Xanthan Gum
  • 2 tbsp Psyllium Husk Powder
  • 1 tbsp Granulated Sugar
  • 2 1/4 tsp Instant Yeast
  • 1 tsp Baking Powder
  • 1 1/4 tsp Fine Sea Salt
  • 1 1/3 cups Warm Whole Milk (about 110°F)
  • 1 large Egg, Room Temperature
  • 3 tbsp Olive Oil
  • 1 tsp Apple Cider Vinegar

Garlic Butter Topping

  • 1/3 cup Salted Butter
  • 4 cloves Garlic, Minced
  • 2 tbsp Fresh Parsley, Finely Chopped
  • 1/4 cup Grated Parmesan Cheese

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the gluten free flour, psyllium husk powder, sugar, instant yeast, baking powder, and salt to blend evenly.
  2. Add Wet Ingredients and Form Dough: Add the warm milk (about 110°F), egg, olive oil, and apple cider vinegar to the dry ingredients. Using the paddle attachment, beat on medium speed for 3 minutes until the mixture forms a smooth dough. Cover and let it rest for 10 minutes to allow the dough to firm up into a soft and pliable consistency for shaping.
  3. Shape Knots: Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into an 8-inch long rope. Tie each rope into a loose knot, tucking the ends underneath. If any rope cracks when tying, pinch back together and smooth with a damp fingertip to maintain the shape.
  4. Proof the Dough: Arrange the knots on a parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Cover loosely with a cloth and place in a warm spot to rise for 40 to 50 minutes until the knots become puffy. Preheat the oven to 375°F near the end of this rising period.
  5. Prepare Garlic Butter: While knots are rising, melt the salted butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1 to 2 minutes until fragrant, making sure it doesn’t brown. Remove from heat, then stir in the finely chopped fresh parsley.
  6. Apply Garlic Butter and Bake: Lightly brush the risen knots with about one third of the prepared garlic butter. Bake in the preheated oven for 18 to 22 minutes until golden brown and cooked through.
  7. Finish and Serve: Once out of the oven, brush the hot knots with the remaining garlic butter. Sprinkle evenly with grated Parmesan cheese. Serve warm for best flavor and texture.

Notes

  • Use gluten free all purpose flour blend with xanthan gum included to ensure proper dough structure.
  • Warm the milk to about 110°F to activate the yeast without killing it.
  • If the dough cracks when shaping, don’t worry—just smooth and pinch back the dough to keep the knots intact.
  • Cover knots loosely during rising to prevent drying on the surface but still allow expansion.
  • Brush with garlic butter before and after baking to maximize flavor and moisture.
  • Serve knots fresh and warm for the best taste and texture; they can be reheated gently if needed.

Find it online: https://bitezly.com/gluten-free-soft-garlic-butter-knots-recipe/