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.

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.

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.

Cover the dough and leave in a warm dry place until doubled in size, about 1 hour. In the meantime, prepare the Vegan Garlic Butter Glaze.

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

Preheat the oven to 375 degrees F. Line the baking sheet with parchment paper and set it aside.

Divide the dough into 4 pieces.

Take the first dough and roll it out into an oblong piece. Cut into about 5 strips. Roll each strip into ropes.

Brush with the vegan butter mixture, tie into knots, and transfer to a baking sheet. Repeat until the dough is used up.

Bake for about 20-25 minutes or until golden.

These are best served warm, but they are also delicious at room temperature.