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A wooden bowl filled with gluten-free garlic knots topped with garlic and herbs, with a small dish of marinara sauce in the background.
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Gluten-Free Garlic Knots

These gluten-free garlic knots bake up warm, fluffy, and slightly chewy, just like the ones you remember. Finished with buttery garlic, herbs, and parmesan, they’re full of real Italian-style flavor and make the perfect side for pasta, soup, or pizza night.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 knots

Ingredients

For the Garlic Knots:

  • 190 g brown rice flour - about 1 cup
  • 115 g tapioca starch - about 1 cup
  • 50 g potato starch - about ½ cup
  • 25 g granulated sugar - about 2 tablespoons
  • 8 g kosher salt - about ½ tablespoon
  • 7 g instant yeast - about 2¼ teaspoons or 1 packet
  • 6 g xanthan gum - 2 teaspoons
  • 8 g baking powder - about 2 teaspoons
  • 16 g whole psyllium husk - about 2 tablespoons
  • 350 g warm water - about 1½ cups, around 100–110°F
  • 28 g olive oil - 2 tablespoons
  • 5 g apple cider vinegar - 1 teaspoon

For Brushing Before Baking:

  • 14 g olive oil - 1 tablespoon

For the Garlic Butter (For Brushing After Baking):

  • 57 g 4 tablespoons unsalted butter, melted
  • 2 cloves garlic - finely minced
  • ½ teaspoon kosher salt
  • ½ teaspoon dried Italian seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese - plus more for topping

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Make the Dough:

  • Mix the dry ingredients: In the bowl of a stand mixer, whisk together 190g brown rice flour, 115g tapioca starch, 50g potato starch, 25g sugar, 8g salt, 7g instant yeast, 6g xanthan gum, and 8g baking powder until well combined.
    A glass mixing bowl filled with gluten-free flour blend, xanthan gum, yeast, and baking powder before mixing.
  • Make the psyllium gel: In a small bowl, whisk 16g whole psyllium husk with 350g warm water until thickened into a gel. Set aside for 1-2 minutes to fully hydrate. Add it to the dry ingredients.
    Whole psyllium husk mixed with warm water forming a thick gel being lifted by a spoon in a glass bowl.
  • Add the wet add-ins: Add in 28g olive oil and 5g apple cider vinegar into the dry ingredients.
    Psyllium gel and olive oil added to a bowl of gluten-free flour mixture before mixing into dough.
  • Make the dough: Using a dough hook, mix on medium speed for about 5–6 minutes, scraping the bowl with a rubber spatula as needed. The dough should be soft, thick, and slightly sticky.
    Soft, sticky gluten-free dough after mixing in a stand mixer bowl.

Shape the Knots:

  • Lightly flour your surface with tapioca starch. Turn the dough out onto the surface and give knead it with your hands about 5 times to make it a smoother ball.
    Sticky gluten-free garlic knot dough resting on a lightly floured countertop.
  • Then, with your hands start rolling it out into a log about 12 inches long.
  • Use your hands to pat the dough into a rough 12 x 5 inch rectangle, shaping the sides of the rectangle with your hands as needed.
    Gluten-free dough patted into a floured rectangle, ready to be cut into strips.
  • Cut into 12 equal strips.
    Gluten-free dough rolled into a rectangle and cut into long strips for shaping garlic knots.
  • Roll each strip into a long rope about 8–9 inches.
    A long, thin strip of gluten-free dough rolled into a rope for shaping garlic knots.
  • Cross the end of the rope over itself.
    Two ends of a dough rope crossed to show the first step of forming a garlic knot.
  • Loop one end through to create the knot. Fold the ends under the knot if desired.
    A shaped piece of dough twisted into a garlic knot on a floured surface before rising.
  • Place on a parchment-lined baking sheet, leaving about 2-3 inches in between each garlic knot.
    Freshly shaped gluten-free garlic knot dough placed on a parchment-lined baking sheet before proofing.
  • Proof the knots:
  • Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm spot for 1 hour (up to 90 minutes depending on the temperature of your kitchen), or until noticeably puffy and nearly doubled. During the last 30 minutes of the proof, preheat the oven to 400°F (200°C).
    Shaped gluten-free garlic knot dough after rising on a parchment-lined baking sheet, ready to bake.

Bake:

  • Brush the tops with a light coating of olive oil before baking, you'll use about 14g (1 tablespoon) in total.
    Unbaked gluten-free garlic knots brushed with olive oil on a parchment-lined baking sheet.
  • Bake the knots for 18–20 minutes, or until golden brown.
    Gluten-free garlic knots baked without butter, lightly browned on a sheet pan.

Finish with Garlic Butter:

  • While they bake, melt 4 tablespoons butter on the stovetop over medium heat.
  • Then, stir in 2 cloves minced garlic and let cook for 1-2 minutes, stirring frequently, until the garlic is fragrant.
  • Remove the garlic butter from the heat and then add in 1/2 teaspoon kosher salt, 1/2 teaspoon Italian seasoning, 1 tablespoon fresh parsley, and 1 tablespoon grated Parmesan cheese.
    Melted garlic butter with herbs and parsley simmering in a small white saucepan.
  • Toss or brush the hot knots in the garlic butter immediately from the oven. Serve warm and sprinkle with additional parmesan cheese as desired.
    Gluten-free garlic knots on a parchment-lined baking sheet, brushed with garlic butter and sprinkled with parsley and cheese.

Notes

  • Flour Note: These garlic knots rely on a specific mix of brown rice flour, tapioca starch, and potato starch. Store-bought gluten-free blends behave differently in yeast doughs and will not work in this recipe. Using this blend gives the best texture and rise.
  • Storage: These garlic knots are best the day they’re made. The longer they sit, the more they lose that soft, chewy texture. If you do have leftovers, store them in an airtight container at room temperature for up to 2 days. Warm them in the oven at 300°F for 5–7 minutes to freshen them up before serving.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 384mg | Potassium: 171mg | Fiber: 3g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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