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 (hold ½ cup of the gluten free flour for after the rise) to a separate bowl and whisk to blend.
Add the egg and olive oil to the yeast mixture and whisk to blend it all together. 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.
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 roll the dough into log-shaped snakes.
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 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.