One bite of these buttery, garlicy soft gluten free garlic knots and you will be hooked. They are absolutely delicious and are the ultimate dinner roll to serve with meals.
Jump to:
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.
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 Reader
Why you will love this 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!
This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.
Ingredients notes:
- 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.
- 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.
How to make gluten free garlic knots:
Step 1: Add the yeast and sugar to warm water to proof your yeast. Let it sit for 5 minutes until it is bubbly.
Step 2: Add the dry ingredients (hold ½ 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: Add the final ½ cup of gluten-free flour blend after rising. Note this dough will be more firm than usual. This is because you need to be able to work the dough.
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 back some 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.
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!
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.
Storage:
These homemade garlic knots will keep fresh for up to 3 days in the refrigerator. Store them in an air-tight container.
You can also freeze these garlic knots for up to 4 months. To thaw, place them in the microwave for 35-45 seconds.
Tips and Recipe FAQ:
There is only one way to eat garlic knots, with your hands. They can be eaten plain or dip into pasta sauce or stew!
These rolls are called garlic knots because you tie the dough into a knot to shape them.
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.
You can make these garlic knots dairy-free, but note that the Cup4Cup gluten free flour blend has milk powder. You would need to use a different gluten free flour blend. Use vegan butter for the garlic butter sauce.
Check out my garlic knots web story, too!
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 rolls to try:
- Gluten Free Dinner Rolls (oven-baked or air fried!)
- Easy Gluten Free Breadsticks
- Gluten Free Crescent Rolls
- Incredible Flaky Gluten Free Biscuits
📖 Recipe
Gluten Free Garlic Knots
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Equipment
Ingredients
- 2 ½ teaspoons yeast * see note
- 1 teaspoon sugar or honey
- 1 ¼ cups warm water
- 3 cups gluten free flour blend * see note
- ¼ cup parmesan cheese
- 1 teaspoon salt
- ¼ cup olive oil
- 2 eggs size large
- ½ cup gluten free flour blend For dusting on the flour for shaping
Brushed on Topping
- ¼ cup butter unsalted
- 1 garlic clove 1 large or 2 small, minced
- 1 teaspoon dried parsley
Instructions
- Add the yeast and sugar to warm water to proof your yeast. Let it sit for 5 minutes until it is bubbly.
- Add the dry ingredients to a separate bowl, and whisk to blend. This includes the parmesan.
- Add the egg and 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 ½ cup of gluten free flour blend. Note, 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 butter, minced garlic, salt, and 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.
Notes
- I used Cup4Cup gluten free flour blend for this recipe. 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!
- These garlic knots will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition 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.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Julie
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!
Sandi Gaertner
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.
Lara
What brand of yeast do you use?
Sandi Gaertner
I use Fleishman's Active Dry Yeast.
Tracy Schmidt
Does the 1 tsp salt get mixed into the dry ingredients or into the butter/garlic mix?
Sandi Gaertner
Hi Tracy, mix the salt into the dry ingredients.
Grandma H
Yum! Going to have to make these! Lol and sound amazing! Thank you for sharing....☺️
Sandi Gaertner
You are welcome!
Suzie
Just made stuffed with cheese and OMG!!! Thank you for the recipe ❤️
Sandi Gaertner
I am so glad you loved the recipe. Thank you for coming back to let everyone know!
Kath
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!
Sandi Gaertner
Hi Kath, I haven't tested that flour, but it can be a bit starchy, so keep an eye on the moisture levels.
RCaso
Soooo good! Try the variations to mix it up, although the original recipe is perfect as is!
Sandi Gaertner
I am so glad you loved these garlic knots. They are one of my all-time favorites!
Christeen
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.
Sandi Gaertner
I am so glad you loved these rolls. Thank you so much for coming back to let me know!
Diana
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.
Sandi Gaertner
I think you made my entire week. Thank you so much for coming back to tell me you loved them!!
Marie
Hi Sandi. Is it possible to leave out the parmesan cheese? I am allergic to all things dairy. Thanks in advance
Sandi Gaertner
Hi Marie, you can easily omit the parmesan :-).
Mckenna
Is instant yeast ok to use?
Sandi Gaertner
Hi McKenna. I haven't tested instant yeast. If you try it, please come back and let me know if it works.
Rebekah
Yes instant yeast works fine. I followed the instructions for it and it came out beautifully!
Rebekah
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!
Sandi Gaertner
Hi Rebekah, I will go clarify the section you mentioned. Thank you and I am glad you loved the rolls.
Beck
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.
Sandi Gaertner
I can do this clarification. Thank you.
Joy
My dough was very wet 😟. I haven’t had any luck with non gluten breads. No sure what to do?
Sandi Gaertner
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.