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Freshly baked gluten free garlic knots topped with herbs and garlic

Garlic Knots

Delicious, fluffy gluten-free garlic knots that are perfect for snacking or as an appetizer. These knots are easy to make and pair beautifully with rich tomato sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose gluten-free flour blend
  • 1 teaspoon xanthan gum if needed
  • 1/3 cup tapioca starch/flour
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup warm water about 95°F
  • 2 tablespoons extra virgin olive oil
Garlic Mixture
  • 6 ounces thick-cut bacon, diced
  • 4 tablespoons extra-virgin olive oil for garlic
  • 6 cloves garlic, peeled and minced
  • 1/2 teaspoon kosher salt for garlic
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 ounce finely grated Parmigiano-Reggiano cheese
Serving
  • to taste Tomato sauce for serving

Method
 

Preparation
  1. In a large bowl, combine gluten-free flour blend, xanthan gum (if needed), tapioca starch, instant yeast, sugar, and kosher salt. Gradually stir in warm water and 2 tablespoons olive oil until a sticky dough forms.
  2. In a small skillet, heat 4 tablespoons olive oil over medium heat. Add minced garlic and a pinch of kosher salt, cooking until fragrant. Stir in oregano and basil.
  3. Lightly flour your surface with tapioca starch. Divide dough into small pieces; roll each into a rope, and tie into a knot.
  4. Place knots on a lined baking sheet, brush with garlic oil mixture, and sprinkle with Parmigiano-Reggiano cheese.
  5. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown and crispy.

Notes

These knots can be refrigerated for up to 3 days or frozen for about a month. Reheat in the oven for best results.