Homemade Gluten Free Garlic Knots

Imagine pulling apart a warm, golden-brown knot of bread. Steam rises, carrying the intoxicating aroma of roasted garlic, fresh herbs, and melted butter. You take a bite, the exterior is slightly crisp, the interior is impossibly soft, fluffy, and chewy, with no hint of the dryness or crumbliness that can plague gluten-free bread.

This is the magic of truly great Homemade Gluten Free Garlic Knots. If you’ve ever felt like a gluten-free lifestyle meant giving up on the joy of tearing into a buttery, garlicky piece of bread, this recipe is here to change everything. I’ve perfected this dough to be forgiving, flavorful, and so satisfying, you’ll want to make a double batch every single time.

WHY THESE ARE THE BEST HOMEMADE GLUTEN FREE GARLIC KNOTS YOU’LL EVER EAT

Let me tell you exactly why this recipe for Homemade Gluten Free Garlic Knots is a game-changer.

• First, the texture is absolute perfection. We use a blend of two key flours and a touch of psyllium husk to create a dough that’s stretchy, pliable, and bakes up soft and airy.
• Second, they are shockingly easy to make. No fancy techniques are required; just mix, shape, proof, and bake.
• Third, the flavor is out of this world. A buttery garlic-herb sauce soaks into every nook and cranny, making each bite a savory masterpiece.
• Finally, they are incredibly versatile. Serve them with pasta, soup, or as the star of your appetizer platter.

These Homemade Gluten Free Garlic Knots prove that gluten-free can be just as indulgent and delicious as the original.

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YOUR INGREDIENTS FOR HOMEMADE GLUTEN FREE GARLIC KNOTS

Gathering the right gluten-free ingredients is crucial for success. Here’s your detailed shopping list for these Homemade Gluten Free Garlic Knots.

For the Dough:

• Warm Water (1 cup, 110°F): Activates the yeast. The temperature is key; too hot will kill it, too cold won’t activate it.
• Granulated Sugar (1 tbsp): Feeds the yeast to help it rise.
• Active Dry Yeast (2 ¼ tsp / 1 packet): The leavening agent that gives our knots their airy texture.
• Gluten-Free All-Purpose Flour (2 ½ cups): Must be a 1:1 blend with xanthan gum already included. Brands like Bob’s Red Mill 1-to-1 or Cup4Cup work perfectly.
• Almond Flour (½ cup): Adds fat and tenderness, preventing a gummy texture.
• Psyllium Husk Powder (1 tbsp): The secret weapon! It acts as a binder, giving the dough elasticity and structure that mimics gluten.
• Salt (1 tsp): For flavor.
• Olive Oil (2 tbsp): Enriches the dough and keeps it moist.

For the Garlic-Herb Butter Sauce:

• Unsalted Butter (4 tbsp), melted
• Fresh Garlic (4 cloves), minced
• Fresh Parsley (2 tbsp), finely chopped
• Dried Oregano (1 tsp)
• Grated Parmesan Cheese (2 tbsp), plus more for serving
• Salt to taste

THE TOOLS YOU’LL NEED

You don’t need anything fancy! A stand mixer with a paddle attachment is helpful, but not essential. A sturdy wooden spoon and some elbow grease will work. You’ll also need a mixing bowl, a whisk, a silicone spatula, a baking sheet, parchment paper, a pastry brush, and a wire cooling rack.

STEP BY STEP: MAKING YOUR HOMEMADE GLUTEN FREE GARLIC KNOTS

Follow these steps closely for fluffy, foolproof knots every time.

ACTIVATE THE YEAST

In a small bowl, combine the warm water (around 110°F, think warm bath water) and sugar. Sprinkle the yeast on top and give it a gentle stir. Let it sit for 5-10 minutes until it becomes frothy and bubbly. This “proofing” step ensures your yeast is alive and active, which is critical for the rise of your Homemade Gluten Free Garlic Knots.

MIX THE DRY INGREDIENTS

In the bowl of your stand mixer, whisk together the gluten-free flour blend, almond flour, psyllium husk powder, and salt. This ensures the psyllium is evenly distributed, which is key for the dough’s structure.

COMBINE AND KNEAD THE DOUGH

Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture and the olive oil. Using the paddle attachment on low speed, mix until a shaggy dough forms. Then, increase the speed to medium and beat for 2-3 full minutes. The dough will be sticky and more like a thick batter than traditional bread dough. This is normal for gluten-free! If mixing by hand, stir vigorously for 3-4 minutes until smooth.

SHAPE THE KNOTS

Line a baking sheet with parchment paper. Lightly wet your hands (this prevents sticking). Scoop about 2 tablespoons of dough and roll it into a 6-inch rope on the counter. Tie it into a simple knot, tucking the ends underneath. Place it on the prepared sheet. Repeat with the remaining dough, spacing the knots about 1 inch apart. You should get 10-12 Homemade Gluten Free Garlic Knots.

PROOF UNTIL PUFFY

Cover the shaped knots loosely with a clean kitchen towel or plastic wrap. Let them rise in a warm, draft-free place for 30-45 minutes. They won’t double in size like wheat dough, but they will become visibly puffed.

BAKE TO GOLDEN PERFECTION

While the knots proof, preheat your oven to 375°F (190°C). Once puffed, bake the Homemade Gluten Free Garlic Knots for 18-22 minutes, until they are golden brown and sound hollow when tapped on the bottom.

BRUSH WITH GARLIC BUTTER AND SERVE

While the knots bake, make the sauce. Melt the butter in a small saucepan. Add the minced garlic and cook over low heat for 1 minute until fragrant (don’t let it brown). Remove from heat and stir in the parsley, oregano, Parmesan, and salt. As soon as the knots come out of the oven, brush them generously with the garlic-herb butter. Serve immediately, with extra Parmesan for sprinkling.

THE SECRET TO PERFECT GLUTEN FREE DOUGH

The psyllium husk powder is the revolutionary ingredient in these Homemade Gluten Free Garlic Knots. When mixed with water, it forms a gel that acts exactly like gluten it creates a network that traps the gas from the yeast, allowing the dough to rise and become stretchy.

This gives you a workable dough you can actually shape and knot, and it results in a final texture that is soft and chewy, not crumbly or dense. It’s the closest thing to magic in gluten-free baking.

PRO TIPS FOR FOOLPROOF GARLIC KNOTS

• Weigh Your Flour: For absolute precision, use a kitchen scale. 2 ½ cups of GF flour is about 350 grams. This prevents dry, dense knots.
• Don’t Skip the Proofing: Letting the shaped knots rise is essential for a light texture. A turned-off oven with the light on is a perfect warm spot.
• Fresh Garlic is Best: Jarred minced garlic can have a bitter taste when cooked. Fresh garlic provides the brightest, sweetest flavor for your Homemade Gluten Free Garlic Knots.
• Double the Sauce: I always make 1.5 times the garlic butter recipe. You’ll want extra for brushing after baking and for dipping!

DELICIOUS VARIATIONS TO TRY

• Cheesy-Stuffed: Before shaping, wrap the dough rope around a small cube of mozzarella cheese.
• Everything Bagel Seasoning: Sprinkle the butter-brushed knots with everything bagel seasoning before serving.
• Spicy Calabrian Chili: Add 1 teaspoon of chopped Calabrian chilies or a pinch of red pepper flakes to the garlic butter.
• Rosemary & Sea Salt: Swap the parsley and oregano for 1 tablespoon of fresh chopped rosemary and finish with flaky sea salt.

STORAGE AND REHEATING GUIDE

Homemade Gluten Free Garlic Knots are best the day they are made. Store leftovers in an airtight container at room temperature for 1 day. To reheat, wrap them in foil and warm in a 350°F oven for 5-7 minutes, or until heated through. You can also freeze the baked, unbuttered knots for up to 2 months. Thaw and reheat in the oven, then brush with freshly made garlic butter.

TROUBLESHOOTING COMMON QUESTIONS

• My dough is too wet/sticky. Gluten-free flours vary. Add an extra tablespoon of gluten-free flour at a time until the dough is manageable with wet hands.
• My knots didn’t rise much. Your yeast may have been old, or the water was too hot/cold. Ensure your yeast is fresh and your water is the correct temperature.
• The texture is gummy. This usually means the knots were under-baked. Bake until deeply golden and hollow-sounding. Almond flour can also contribute to a denser texture if overused.

THE PERFECT PAIRINGS FOR YOUR GARLIC KNOTS

Serve these Homemade Gluten Free Garlic Knots with a big bowl of marinara sauce for dipping, alongside a hearty gluten-free pasta dish like baked ziti, or as the perfect starter to a Italian-inspired feast. They’re also incredible with a warm bowl of tomato soup or a crisp, fresh salad.

MY STORY: THE KNOT THAT MADE EVERYONE BELIEVE

I created this recipe after a disappointing attempt at store-bought gluten-free rolls left my family missing the bread basket ritual. I was determined to create a Homemade Gluten Free Garlic Knot that could stand proudly next to any wheat-based version. The breakthrough with psyllium husk changed everything.

The first time I served them, my skeptical, gluten-loving husband took one bite, then another, and finally said, “These are better than regular garlic knots.” Now, they are a non-negotiable part of our pizza night and the most requested item I bring to gatherings. They’re not just food; they’re a bridge, proving that dietary needs never have to mean sacrificing flavor or joy.

FINAL CHECKLIST BEFORE YOU BAKE

• Yeast is proofed and frothy.
• Psyllium husk powder is measured and ready.
• Hands are wet for shaping.
• Baking sheet is lined with parchment.
• Garlic is minced and herbs are chopped for the sauce.

FREQUENTLY ASKED QUESTIONS