Gluten Free Garlic Knots

These homemade Gluten-Free Garlic Knots are chewy, soft, delicious, and topped with savory garlic herb butter glaze before and after baking!

You know what my two-year-old nephew says: “It’s time for action!”😃 And, today’s action is to show you how to prepare homemade garlic knots.

I’m going to serve it with his favorite Vegan Spaghetti And Meatballs and Vegan Bacon Wrapped Green Beans.

Garlic knots are deliciously flaky, buttery, and fluffy, melting in your mouth. They’re an excellent snack for a get-together, and they’re surprisingly simple to prepare.

Many garlic knot recipes use pre-made dough, and I totally understand it is convenient when you are in a hurry, but nothing beats the taste of a 100% from-scratch recipe. Perhaps I’m biased, but I believe that homemade is always best!

Bake these knots till golden brown and enjoy the heady garlic aroma that fills the kitchen. Everyone (including your neighbors) will know what’s for dinner tonight!

The garlic-infused butter would get all over your hands; you would smell like Ferraro’s for hours after eating these garlic knots, and your mom would know the reason if you didn’t finish your supper that night.

You’ll find yourself intuitively reaching for another, and your guests will enjoy it as well. I finished 1/3 of this batch in a single sitting.

Why You’ll Adore These Garlic Knots?

These garlic knots are so delicious to die for. I’m not kidding. I’m sure you will love these too because these are:

• Simple and easy to prepare
• Prepared with homemade dough
• Super fluffy and soft.
• Topped with extra garlic butter
• The color of golden brown baked knots is captivating.
• Leftovers are great for freezing.

How To Prepare Garlic Knots?

Making bread knots turns out to be quite simple. At all. And they’re made with ingredients you probably already have in your kitchen! Look at the detailed ingredients below:

Ingredients

• 1 cup warm almond milk
• 1 packet active dry yeast (2 1/4 teaspoons)
• 3 tablespoons sugar
• 3 tablespoons olive oil
• 1 cup pumpkin puree
• 2 ½ cups millet flour
• ½ cup oat flour
• ½ cup tapioca starch
• ½ cup arrowroot
• 1 tablespoon ground flaxseeds
• 2 teaspoons xanthan gum
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 ½ teaspoon salt

Vegan Butter Glaze

• 6 tablespoons vegan butter melted for glazing rolls
• 4 cloves garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon salt

Directions

Proof The Yeast

1. Place the warm milk in a bowl and add yeast and sugar. The yeast is activated when the foam is on top of the mixture, about 5-7 minutes.

Make The Dough

1. Meanwhile, combine the dry ingredients in a large bowl, millet flour, oat flour, tapioca starch, arrowroot, ground flaxseeds, xanthan gum, baking powder, garlic powder, salt. Mix well.
2. Stir in the pumpkin puree and the oil, then the yeast mixture. The dough must be soft and very pliable but not sticky. Add more millet flour if the dough is sticky and extra liquid if the dough is dry. You can knead with your hand or use a mixer with dough hooks.
3. Cover the dough and leave in a warm dry place until doubled in size, about 1 hour. In the meantime, prepare the Vegan Butter Glaze.

Prepare The Vegan Butter Glaze

1. Combine vegan butter, garlic, parsley, and salt in a bowl and set aside.

Start Making Garlic Knots And Bake

1. Preheat the oven to 375 degrees F. Line the baking sheet with parchment paper and set it aside.
2. Divide the dough into 4 pieces.
3. Take the first dough and roll it out into an oblong piece. Cut into about 5 strips. Roll each strip into ropes.

1. Brush with butter mixture, tie into knots, and transfer to a baking sheet. Repeat until the dough is used up.
2. Bake for about 20-25 minutes or until golden.
3. Remove from the oven and brush with the remaining butter mixture.
4. These are best served warm, but they are also delicious at room temperature.

Storing Leftover Knots

Cover and store any leftover knots for up to 2 days at room temperature or up to 1 week in the refrigerator. Knots can be frozen for up to three months after baking and cooling. Reheat as desired after thawing on the counter. 

Freezing Dough

Cover the dough in clingfilm and freeze the dough pieces for later use once the dough has doubled in size. Before using, defrost it in the refrigerator overnight.

Freezing Shaped Knots Dough

Rather than freezing the dough, you can also freeze the shaped knots separately before baking. Steps 8 and 9 will show you how to tie the knots.

Arrange on a baking sheet and freeze for 1-2 hours, uncovered. Take it out of the freezer. Knots should be completely frozen and un-sticky. Place in a freezer-safe bag or container. Store in the freezer for up to three months.

Defrost on the counter or in the refrigerator before baking. Once come to room temperature, arrange them on a prepared baking sheet, cover lightly, and set aside for 1 hour before proceeding to step 10.

Recipe Notes

• If yeast foams, it indicates that it’s active and well. If not, the yeast is likely dead, and you will need to purchase a new packet. It’s always prudent to check the expiration date on yeast.
• I’ve used garlic powder in my dough. It enhances the flavor slightly. So I highly recommend that you don’t skip it.
• You can also place the dough in the fridge overnight or for up to 24 hours to let it rise gently and develop more flavor.
• You can also use homemade or store-bought pizza dough to make these garlic knots.
• In vegan butter glaze, instead of dried parsley, you can also use fresh parsley, dried/fresh basil, dried oregano, or any herb you like.
• Save some vegan butter glaze to brush over the knots when they come out of the oven, and then sprinkle each with parmesan. The parmesan is completely optional, but it makes a great garnish.

Are You A Garlic lover? Then you will also enjoy:

Other Amazing Garlic Recipes

1. Vegan Garlic Bread
2. Garlic Bread In The Air Fryer
3. Garlic Rice
4. Roasted Garlic Bulb
5. Chinese Eggplant In Garlic Sauce
6. Garlic Confit
7. Vegan Garlic Butter
8. Yuca With Garlic Sauce
9. Instant Pot Garlic Mashed Potatoes

If you like and enjoy this recipe, please leave a comment to let me know about your feedback!

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