Garlic Knots Gluten-free

Game day calls for something delicious to share! These Gluten-Free Garlic Knots are made with Authentic Foods Gluten-Free Pizza Crust Mix for a soft, chewy center and a golden finish. Brushed with garlic, olive oil, and oregano while still warm, they’re perfect for parties, appetizers, or serving alongside your favorite pasta dish. Serve with marinara sauce for dipping.

Ingredients

Garlic Knots

  • 300 g Authentic Foods Gluten-Free Pizza Crust Mix
  • 7 g instant yeast
  • 1¼ cups water
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon Authentic Foods Superfine Sweet Rice Flour, for dusting

Garlic Herb Topping

  • 8 cloves garlic, minced or finely grated
  • 1 tablespoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • Salt and black pepper, to taste

Method

1. Mix the Dough

In a mixing bowl, combine the Authentic Foods Gluten-Free Pizza Crust Mix and instant yeast. Add the water and 1 tablespoon of olive oil. Mix until a uniform dough forms.

2. Shape the Knots

Lightly dust your work surface with Authentic Foods Superfine Sweet Rice Flour. Divide the dough into 10 equal portions.

Roll each portion into a rope. Tie each rope into a knot, then tuck the ends underneath. Place the knots on a parchment-lined baking sheet, leaving space between them.

3. Let the Dough Rest

Cover the knots loosely and let them rest for 30 minutes.

4. Preheat and Bake

Preheat the oven to 370°F (188°C).

Brush the knots with 1 tablespoon of olive oil. Bake for approximately 15 minutes, or until lightly golden and cooked through.

5. Prepare the Garlic Topping

While the knots bake, combine the minced garlic, dried oregano, and remaining 2 tablespoons of olive oil in a small bowl. Season with salt and black pepper to taste.

6. Brush and Serve

As soon as the knots come out of the oven, brush them generously with the garlic and olive oil mixture.

Serve warm with marinara sauce for dipping.

Baker’s Tip: Finely grated garlic distributes more evenly over the knots. Brush them while they're hot so the garlic and herb flavors cling to the surface.