Gluten-Free Garlic Knots
Updated Jun 03, 2026, Published Oct 22, 2023
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Soft, Buttery Gluten-Free Garlic Knots That Taste Just Like the Real Thing
Soft, fluffy, buttery, and packed with garlic flavor, these Gluten-Free Garlic Knots are everything you love about classic pizzeria garlic knots, without the gluten. Perfect as an appetizer, side dish, or snack, they’re easy to make and guaranteed to disappear fast.
There’s something irresistible about warm garlic knots fresh from the oven. With their golden-brown exterior, tender interior, and savory garlic-herb coating, they’re the kind of comfort food that brings everyone to the table. The good news? You don’t need traditional wheat flour to enjoy them.
These gluten-free garlic knots deliver all the flavor and texture of the original while being completely gluten-free. Whether you’re serving them alongside pasta, soup, salad, or enjoying them on their own, this recipe is one you’ll want to make again and again.
Table of Contents
- Soft, Buttery Gluten-Free Garlic Knots That Taste Just Like the Real Thing
- Why You’ll Love These Gluten-Free Garlic Knots
- What Makes Gluten-Free Garlic Knots Different?
- What You’ll Need
- Tips for Perfect Gluten-Free Garlic Knots
- Serving Suggestions
- Make-Ahead and Storage Tips
- Common Gluten-Free Bread Baking Mistakes
- Frequently Asked Questions
- Expert Tips for Success
- The last Bite
- Gluten-Free Garlic Knots Recipe
Why You’ll Love These Gluten-Free Garlic Knots
Unlike many gluten-free bread recipes that can be dense or dry, these garlic knots bake up soft, chewy, and beautifully golden.
They’re:
- Gluten-free
- Easy to make
- Perfect for beginners
- Great for entertaining
- Freezer-friendly
- Family-friendly
- Better than takeout
The garlic butter topping infuses every bite with rich flavor, while the knot shape makes them fun to serve and eat.
What Makes Gluten-Free Garlic Knots Different?
Traditional garlic knots rely on gluten to create a stretchy dough that can be rolled and tied. Gluten-free dough behaves differently, which means it requires a slightly different approach.
The secret to successful gluten-free garlic knots is using a dough that’s soft enough to shape but sturdy enough to hold its form during baking. Once baked, the knots develop a tender crumb and chewy texture that’s remarkably close to their wheat-based counterpart.
What You’ll Need
To make these gluten-free garlic knots, you’ll need gluten-free flour, yeast, warm water, sugar, olive oil, salt, eggs, and ingredients for the garlic butter topping, including butter, fresh garlic, parsley, and Parmesan cheese if desired.
Kitchen Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry brush
Tips for Perfect Gluten-Free Garlic Knots
Use Fresh Yeast
Active yeast should become foamy during proofing. If it doesn’t, replace it before continuing.
Don’t Add Too Much Flour
Gluten-free dough is often softer than traditional dough. Resist the temptation to add extra flour, which can make the finished knots dense.
Shape with Oiled Hands
A lightly oiled surface and hands make handling gluten-free dough much easier.
Bake Until Golden
Look for a lightly golden exterior and fully cooked center rather than relying solely on baking time.
Serving Suggestions
These garlic knots pair perfectly with:
- Marinara sauce
- Gluten-free pasta
- Italian wedding soup
- Minestrone
- Caesar salad
- Chicken Parmesan
- Lasagna
- Charcuterie boards
They also make a fantastic addition to holiday meals, game day spreads, and casual entertaining menus.
Make-Ahead and Storage Tips
Make Ahead
The dough can be prepared in advance and refrigerated before shaping and baking.
Store
Keep leftover garlic knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze
Freeze baked garlic knots for up to 3 months. Reheat in a 350°F oven until warmed through.
Common Gluten-Free Bread Baking Mistakes
Skipping the Rise
Proper proofing helps create a lighter texture and better flavor.
Over-Flouring the Dough
Gluten-free dough should remain somewhat soft and sticky.
Overbaking
Because gluten-free baked goods can dry out quickly, watch carefully during the final minutes of baking.
Frequently Asked Questions
No. Traditional garlic knots are made with wheat flour. This recipe is specifically adapted to be gluten-free.
Yes. Substitute a dairy-free butter alternative and omit the Parmesan cheese or use a dairy-free Parmesan substitute.
Absolutely. Freeze them after baking and cooling completely. Reheat in the oven before serving.
Gluten-free dough is naturally softer and stickier than traditional dough. This is normal and helps create a tender finished texture.
They pair well with pasta dishes, soups, salads, and Italian-inspired meals. They’re also delicious served with marinara sauce for dipping.
Yes. Smaller knots make excellent appetizers or additions to party platters. Adjust the baking time as needed.
Store them in an airtight container and reheat briefly before serving to restore their soft texture
Expert Tips for Success
At Gluten Free & More, we’ve tested countless gluten-free bread recipes over the years. One of the biggest lessons we’ve learned is that patience matters. Allowing the dough adequate time to rise and avoiding the urge to add extra flour will reward you with softer, lighter garlic knots.
Another important tip is to brush the knots generously with the garlic butter mixture while they’re still warm. This allows the flavors to soak into the bread and creates that classic pizzeria-style finish.
The last Bite
If you’ve been searching for the best gluten-free garlic knots recipe, this is one you’ll want to keep in regular rotation. Soft, flavorful, and surprisingly easy to make, these garlic knots bring all the comfort and satisfaction of the classic version to your gluten-free table.
Whether you’re serving them with dinner, bringing them to a gathering, or enjoying them fresh from the oven, they’re proof that living gluten-free never means sacrificing flavor.
Gluten-Free Garlic Knots
Ingredients
- 1 recipe gluten-free yeast dough
- 4 tablespoons salted butter, , melted
- 1 ½ teaspoons Italian Seasoning
- 2 cloves garlic, , crushed
Instructions
- Prepare the gluten-free yeast dough.
- Divide the dough into 8 equal portions. On a floured surface, with floured hands, roll each piece of dough into a strip about 10 inches long. Lightly butter the inside of 8 muffin cups of a standard muffin pan. Set aside.
- Fold each strip of dough into a knot and place each in a buttered muffin cup. (You could also set these on a rimmed baking sheet lined with parchment paper or a silicone baking mat.) Cover the dough loosely with a clean kitchen towel or plastic wrap. Let the knots rise for 1 hour.
- Halfway through the rising time, preheat oven to 350°F.
- Mix together the melted butter, Italian seasoning, and crushed garlic in a small bowl. Use a pastry brush to brush the garlic butter over each knot.
- Bake for 16-18 minutes or until done. Brush with extra butter if desired and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
