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a plate filled with baked garlic knots

Gluten Free Garlic Knots

Sandi Gaertner
These delicious fluffy homemade gluten free garlic knots make an incredible roll to serve with any meal. They are easy to make too!
4.94 from 15 votes
Prep Time 20 mins
Cook Time 18 mins
Rise Time 1 hr
Total Time 1 hr 38 mins
Course Gluten Free Bread Recipe
Cuisine American
Servings 8 rolls
Calories 328 kcal


  • 2 ½ teaspoons yeast * see note
  • 1 teaspoon sugar or honey
  • 1 ¼ cups warm water
  • 3 ½ cups gluten free flour blend * see note
  • ¼ cup parmesan cheese
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 2 eggs size large

Brushed on Topping

  • ¼ cup butter unsalted
  • 1 garlic clove 1 large or 2 small, minced
  • 1 teaspoon dried parsley


  • 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 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. 


  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Yeast - double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
  4. These garlic knots will keep for up to 3 days in an air-tight container or up to 4 months in the freezer. 
To measure your gluten free flour, I recommend using the spoon method or leveling method.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.


Serving: 1knotCalories: 328kcalCarbohydrates: 40gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 58mgSodium: 411mgPotassium: 58mgFiber: 6gSugar: 2gVitamin A: 261IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Keyword gluten free garlic knots, homemade garlic knots
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