One bite of these buttery, garlicky, soft, gluten-free garlic knots, and you will want another! They are absolutely delicious and are the ultimate dinner roll to serve with meals. This is an easy recipe to make, and I have lots of photos of every step you take to make this garlic knot recipe.
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If you are looking for a fun new gluten free bread recipe, I have you covered with these delicious gluten free garlic knots. They are easy to make, and you only need a few simple ingredients. Making garlic knots from scratch is easy!
For this homemade garlic knots recipe, I use my popular base gluten free pizza crust dough recipe. It rises well and is my tried and true miracle dough. You can make garlic knots with my pizza dough, or you can use a premade gluten free pizza dough.
Why you will go crazy over this gluten-free garlic knots recipe:
- All you need are 8 ingredients you most likely already have on hand.
- This recipe is fun to make, and kids love to help roll the dough into ropes.
- The buttery garlic flavor is out of this world!
- Dip it into my homemade gluten free pasta sauce or my gluten free marinara sauce if you don’t want meat. It is so worth it!
I took a bite and had to have a moment of silence. I have never had any baked bread product this good since my Celiac diagnosis. The TEXTURE of these beautifully buttery, garlicky knots is absolutely outstanding. Thank you for sharing your incredible recipes. I always know it will be a winner if I found it on Fearless Dining.”
diana, blog comment
Allergen Information:
This homemade garlic knot recipe is gluten-free, nut-free, soy-free, and oat-free. You can easily make it dairy-free by using plant-based butter.
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – My pizza dough recipe (and everything I make with it) turns out best with Cup4Cup flour blend. That doesn’t mean other blends won’t work; it just means I haven’t tested any others. * Be sure the flour blend you use works with yeast recipes. King Arthur Measure for Measure doesn’t recommend yeast recipes for this flour blend. This is a good list of what gluten-free flour blends work with yeast recipes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Yeast – Double-check the brand you use is gluten-free. Red Star Platinum is NOT gluten free!
- Garlic – I recommend that you use fresh garlic and not powdered in this recipe.
- Parsley – I did use dried parsley, but you can also use fresh.
Step-By-Step Photos and Directions:
Step 1: Add the yeast and sugar to purified warm water to proof your yeast. Let it sit for 5 minutes until it is bubbly.
Why Water Quality Is Important:
I always use purified water when making sourdough or baking with yeast. Chlorine and chemicals in our tap water can kill your yeast and inhibit the rise. If you want the best rise, you must use purified water that doesn’t contain these chemicals.
👀 Sandi Says: You can use rapid yeast in this recipe. If you use this, just mix it into the dry ingredients and skip proofing it in warm water.
Step 2: Add the dry ingredients (hold 1/2 cup of the gluten free flour after the rise) to a separate bowl and whisk to blend.
Step 3: Add the rest of the wet ingredients to the yeast mixture and whisk to blend it all. Pour it into the dry ingredients.
Mix into a soft dough. Cover the bowl with plastic wrap and allow it to rise in a warm spot for 1 hour.
HINT: If it is cold in your house, you can preheat your oven to 200º F. Turn the oven off and place the bowl in the oven. Keep the door cracked open during the rise.
Step 4: After rising, add the final 1/2 cup of gluten-free flour blend. Note that this dough will be firmer than usual. This is because you need to be able to work the dough.
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📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Place your dough onto a piece of wax paper. Break off pieces and roll the dough into log-shaped snakes.
Step 6: Tie the dough into a knot. It doesn’t have to be pretty, and the dough may appear a tiny bit dry (as you can see in my photo above.)
Cover the knots with plastic wrap and let the dough knots sit for about 20 minutes.
Step 7: Melt the butter, minced garlic, salt, and dried parsley in the microwave.
Step 8: Brush the melted butter over the garlic knots. This adds moisture and helps bake in that delicious garlic butter flavor!
Step 9: Bake at 400º F for 15-18 minutes. Actual baking time will vary depending on the size of your knots.
Step 10: Brush the remaining garlic butter over the freshly baked garlic knots. In the refrigerator, these homemade garlic knots will keep fresh for up to 3 days. Store them in an airtight container. You can also freeze these garlic knots for up to 4 months. To thaw, microwave them for 35-45 seconds.
Look how fluffy these gluten free garlic knot rolls are! If you love this gluten free pizza dough recipe, you will love making these Gluten Free Pizza Rolls too!
Try some of these tasty flavor variations!
- If you love a lot of garlic flavor, you can easily mix some minced garlic into the dough!
- Try other dried herbs like sage, rosemary, or basil!
- If you struggle with tying them in knots, you can roll them into balls and bake them like you would on dinner rolls.
Frequently Asked Questions:
There is only one way to eat garlic knots with your hands. They can be eaten plain or dip into pasta sauce or stew!
Yes, you can easily rise this dough in the refrigerator overnight. Be sure it is wrapped with plastic wrap so it doesn’t dry out.
Tried the recipe, very easy to make! I left out the Parmesan, cause I’m also dairy free. I will say, I should have sprung for the more expensive flour but was trying to fit a budget. The Krusteaz GF flour is more affordable, but doesn’t come out as soft & fluffy as Cup4Cup or King Arthur measure for measure would’ve.
Gerri T., Facebook User
More Gluten-Free Roll Recipes:
- Gluten-Free Dinner Rolls (oven-baked or air-fried!)
- Easy Gluten-Free Breadsticks
- Gluten-Free Crescent Rolls
- Incredible Flaky Gluten-Free Biscuits
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Garlic Knots
Ingredients
Equipment
Method
- Add 2 1/2 teaspoons active dry yeast and 1 teaspoon cane sugar to 1 1/4 cups purified warm water to proof your yeast. Let it sit for 5 minutes until it is bubbly.
- Add 3 cups gluten free flour blend, 1/4 cup parmesan cheese, and 1 teaspoon salt to a separate bowl, and whisk to blend. This includes the parmesan.
- Add 2 large eggs and 1/4 cup olive oil to the yeast mixture and whisk to blend it all together. Pour the wet ingredients into the dry ingredients.
- Mix into a soft dough. Cover the bowl with plastic wrap and allow it to rise in a warm spot for 1 hour.
- HINT: If it is cold in your house, you can preheat your oven to 200º F. Turn the oven off and place the bowl in the oven. Keep the door cracked open during the rise.
- After rising, add the final 1/2 cup gluten free flour blend. Note that this dough will be more firm than usual. This is because you need to be able to work the dough.
- Place your dough onto a piece of wax paper. Break off pieces and gently roll the dough into log-shaped snakes. Don't press down too hard as you want it softly rolled to keep some rise.
- Tie the dough into a knot. It doesn't have to be pretty, and the dough may appear a tiny bit dry.
- Preheat the oven to 400º F.
- Cover the knots with plastic wrap and let the dough knots sit on the counter for about 20 minutes.
- Melt the 1/4 cup unsalted butter, 1 garlic clove, salt, and 1 teaspoon dried parsley in the microwave.
- Brush the melted butter over the garlic knots. This adds back some moisture AND helps bake in that delicious garlic butter flavor!
- Bake at 400º F for 15-18 minutes. Actual baking time will vary depending on the size of your knots.
- Brush the remaining garlic butter over the freshly baked garlic knots.
Nutrition
Notes
- I used Cup4Cup gluten free flour blend for this recipe. (Note this blend has dried milk powder. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Yeast – double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free! You can use rapid yeast if you prefer. If you use rapid yeast, mix it into the dry ingredients and skip proofing it.
- These garlic knots will keep fresh for up to 3 days in an airtight container or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Do you have recipes for a flour blend that does not contain potato starch?
Hi, Right now I haven’t tested any of mine, but you may like Namaste gf flour blend. I like this blend and it is potato free.
Awesome recipe! The texture was fluffy and melt-in-your-mouth just like regular wheat rolls! I used instant yeast, whole psyllium and I used a custom blend of cornstarch, potato starch, brown rice flour & sorghum. The dough was not sticky at all and very easy to work with. Thanks for sharing! Will definitely be making again 🙂
I am so glad your custom blend worked well in this recipe. Thank you so much for coming back to let me know you loved it!
Hi have you ever tried along proof in the refrigerator, like over night? For example make the rough let it rise over night and then shape the dough the next day? I have student who is gluten free and looking for recipe similar to the regular garlic knots the class will make. We do our labs over two days
Hi Wendy, I haven’t tried that with this dough. I would say it is worth trying as other recipes of mine proof well overnight. Please be sure to use a gluten free flour blend that works with yeast recipes. Some 1:1 blends do not. I have a great article on which flour blends work well with yeast: https://www.fearlessdining.com/the-best-gluten-free-flour/
Turned out great. I didn’t have to worry about leftovers!
I am so glad you loved the recipe, it is one of our favorites.
Why dont you add all the flour at once
If you are using a stand mixer, the flour will fly out of the mixer. Mine is a smaller Kitchen Aid, so maybe that is why but I always add flour gradually.
These look delicious! Can I use a pre-made gf pizza dough sinstead of making the dough from scratch?
Hi Amanda, I would assume you could. I haven’t tested any because I can’t find any pre-made dough in our area.
I was very pleased with these garlic knots! They are nice and chewy with a good texture. I use my own GF flour mix which works great every time. Next time I make these I will add a bit more salt and garlic powder to the flour mixture itself. I definitely recommend this recipe! It’s easy and has great results!
I am so glad you loved them!
I’ve Never had good luck using yeast but am going to try these garlic knots!!!
What brand yeast do you feel
Is best? I will stay away from Red Star!
Hi Julie, it really comes down to the flour blend for yeast recipes in gluten free baking. Which one do you plan to use? Red Star is safe except for the Red Star Platinum. I use Fleischman’s Active Dry Yeast. Be sure to check the expiration date on it.
What brand of yeast do you use?
I use Fleishman’s Active Dry Yeast.
Does the 1 tsp salt get mixed into the dry ingredients or into the butter/garlic mix?
Hi Tracy, mix the salt into the dry ingredients.
Yum! Going to have to make these! Lol and sound amazing! Thank you for sharing….☺️
You are welcome!
Just made stuffed with cheese and OMG!!! Thank you for the recipe ❤️
I am so glad you loved the recipe. Thank you for coming back to let everyone know!
Can’t wait to try these. I think they would be a huge hit in my daughter’s school lunches. We struggle to find new things to jam into her thermos. Hoping the nameste flour blend from Costco works cause that’s all I have!
Hi Kath, I haven’t tested that flour, but it can be a bit starchy, so keep an eye on the moisture levels.
Soooo good! Try the variations to mix it up, although the original recipe is perfect as is!
I am so glad you loved these garlic knots. They are one of my all-time favorites!
Thank you so much for sharing this recipe! I just made these and they are wonderfully soft and buttery! Definitely will make again. The dough was pretty easy to work with considering it is gluten free.
I am so glad you loved these rolls. Thank you so much for coming back to let me know!
I took a bite and had to have a moment of silence. I have never had any baked bread product this good since my Celiac diagnosis. The TEXTURE of these beautifully buttery, garlicky knots is absolutely outstanding. Thank you for sharing your incredible recipes. I always know it will be a winner if I found it on Fearless Dining.
I think you made my entire week. Thank you so much for coming back to tell me you loved them!!
Hi Sandi. Is it possible to leave out the parmesan cheese? I am allergic to all things dairy. Thanks in advance
Hi Marie, you can easily omit the parmesan :-).
Is instant yeast ok to use?
Hi McKenna. I haven’t tested instant yeast. If you try it, please come back and let me know if it works.
Yes instant yeast works fine. I followed the instructions for it and it came out beautifully!
Just finished making these. I used instant yeast and it worked well! These came out great and the texture is on point. Only complaint I had was in following the directions. They need to be clearer in terms of what wet ingredients to add into dry. It says add the rest of the wet ingredients in step 3 but then when you scroll down, it says to use the wet ingredients for the sauce mixture. It was a bit confusing so I ended up adding all wet into dry and then still made the sauce later. I think by including all the wet ingredients in the dough, it made sure that it would be moist and fluffy which worked out well for me. Thanks!
Hi Rebekah, I will go clarify the section you mentioned. Thank you and I am glad you loved the rolls.
I agree with the above comments, it should state “in a separate bowl mix the dry ingredients”. I added the flour and mixed then the eggs and oil and they are still amazing.
I can do this clarification. Thank you.
My dough was very wet 😟. I haven’t had any luck with non gluten breads. No sure what to do?
Hi Joy, this will be very dependent on what gluten free flour blend you use. Every blend is different. If you didn’t use my recommended blend, my guess is you need to add more flour.