Warm, tender, and garlicky, these Gluten-Free Garlic Knots are perfect for cozy nights or party platters. They bake up quick and golden with simple pantry ingredients, and the garlicky finish makes them irresistible. Try them warm right from the oven for the best texture and flavor. For an easy seafood pairing, consider our air fryer garlic parmesan shrimp.
Why You’ll Love This Gluten-Free Garlic Knots
- Big garlic flavor with a light, tender bite.
- Ready in under 30 minutes from start to finish.
- Kid- and crowd-friendly snack or appetizer.
- Easy to make ahead and reheat for quick sides.
- Great for dipping and versatile with different toppings.
Ingredients Needed
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Dry Ingredients:
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
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Wet Ingredients:
- 1/2 cup warm water
- 1 tablespoon olive oil
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Oils & Garnish:
- 2 tablespoons garlic-infused olive oil
- Fresh herbs (like parsley or oregano) for garnish
Step-by-Step Instructions
- In a bowl, mix the gluten-free flour, baking powder, salt, and garlic powder until evenly combined.
- Add warm water and 1 tablespoon olive oil, stirring until a soft dough forms; adjust with a splash more water if too dry.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into small pieces and roll each into a short rope, then twist into knots.
- Place the knots on the prepared baking sheet, spacing them slightly apart.
- Brush each knot with garlic-infused olive oil and sprinkle with fresh herbs.
- Bake for 15–20 minutes or until golden brown, then serve warm as a snack or appetizer.
Serving Suggestions Gluten-Free Garlic Knots
- Serve with marinara or pesto for dipping.
- Pair with a fresh green salad and lemon vinaigrette.
- Top with grated Parmesan and extra chopped parsley.
- Offer alongside soups like tomato basil or minestrone.
- Present on a wooden board with olives and roasted red peppers.
Tips for Success Gluten-Free Garlic Knots
- Keep the dough slightly tacky; gluten-free flours can be drier, so add water sparingly. Try honey butter garlic chicken tenders for a sweet-savory meal combo.
- Use warm (not hot) water to help the dough come together easily.
- Brush with garlic-infused oil right before baking for the best flavor and a glossy finish.
- Bake until golden but not too dark to maintain a soft interior.
- Store cooled knots in an airtight container for up to 3 days and reheat in a 350°F oven.
Variations
Here are a few easy ways to change it up:
- Spicy kick: Add 1/4 teaspoon red pepper flakes to the dough or sprinkle on top before baking.
- Herb and cheese: Fold in 1/4 cup finely grated Parmesan or nutritional yeast for a cheesy bite.
- Pesto twist: Brush with basil pesto instead of garlic oil for a fresh herby version.
Gluten-Free Garlic Knots
Warm, tender, and garlicky, these Gluten-Free Garlic Knots are perfect for cozy nights or party platters. They bake up quick and golden with simple pantry ingredients and are great for dipping.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1/2 cup warm water Use warm (not hot) water.
- 1 tablespoon olive oil
Oils & Garnish
- 2 tablespoons garlic-infused olive oil Brush before baking.
- Fresh herbs (like parsley or oregano) For garnish.
Instructions
Preparation
- In a bowl, mix the gluten-free flour, baking powder, salt, and garlic powder until evenly combined.
- Add warm water and 1 tablespoon olive oil, stirring until a soft dough forms; adjust with a splash more water if too dry.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into small pieces and roll each into a short rope, then twist into knots.
- Place the knots on the prepared baking sheet, spacing them slightly apart.
- Brush each knot with garlic-infused olive oil and sprinkle with fresh herbs.
Baking
- Bake for 15–20 minutes or until golden brown, then serve warm as a snack or appetizer.
Notes
Store cooled knots in an airtight container for up to 3 days and reheat in a 350°F oven. For variations, consider adding red pepper flakes, cheese, or basil pesto.