You know that warm, chewy garlic knot you used to tear into at your favorite pizza place? The one you dunked in marinara like it was the last meal on Earth? Yeah—these hit that spot.
Only difference? They’re gluten-free, made from real stuff you probably already have in your kitchen, and they don’t taste like cardboard (because no one deserves that).
This recipe is homemade through and through. We’re using fresh, U.S.-grown ingredients—not some mystery flour blend from a warehouse halfway across the world. Just real food, made with care, and a whole lot of garlic butter.
Why I Made These (And You’ll Probably Want to Too)
I used to make garlic knots all the time before I had to cut gluten. It was one of those recipes I didn’t realize I’d miss until I sat at a dinner table watching other people pull apart fluffy knots while I munched on dry salad like a sad rabbit. So I started testing. A lot. Some came out like rocks. Some didn’t even make it to the oven. But after a dozen batches and some strong coffee, I finally landed on this.
They’re soft on the inside, golden on the outside, garlicky as ever, and you won’t know (or care) they’re gluten-free. Pinky swear.
Optional Finishing Touch:
A little grated parmesan (if dairy’s on the table for you)
Extra chopped parsley for a pop of green
Garlic Butter Time (aka The Good Stuff)
While your knots are baking:
Melt the butter in a small pan over low heat.
Toss in the minced garlic and let it sizzle for 30 seconds—don’t let it brown, just mellow.
Stir in the chopped parsley and a pinch of salt. Done.
As soon as those knots come out of the oven, brush them with your garlic butter like you mean it. Get in all the little cracks. Use it all.
If you’re adding parmesan, sprinkle it while they’re still warm so it melts just slightly.
Serving Suggestions
Serve these fresh and warm. You can make a little marinara on the side (or just heat up some Rao’s if you’re in a rush). They’re great with soups, pastas, or—let’s be real—as a snack while standing in your kitchen.
Got leftovers? Lucky you. They keep in the fridge in a sealed container for 2–3 days. Reheat in the oven at 300°F for 5 minutes or toss in the air fryer for a quick revive.
Notes from the Kitchen
Don’t skip the yogurt. It keeps the dough soft and adds a tiny tang you won’t get from milk or water alone.
No yeast. No rise time. These aren’t chewy New York-style knots—but they’re soft, fluffy, and way easier to pull off.
Use fresh garlic. This isn’t the time for shortcuts. That garlic butter is 90% of the flavor.
The flour matters. Some blends have xanthan gum, some don’t. If yours doesn’t, add ½ teaspoon yourself or the dough might crumble.
Don’t overbake. They should be barely golden—baking them too long dries them out fast.
Real Talk: What These Knots Taste Like
These are soft, bready, garlicky, and they pull apart just the way they should. Are they exactly like a gluten-filled knot from a pizza place? Not quite. But they’re ridiculously close—and without the stomach ache.
You know that feeling when you tear into something warm and buttery, and for a second, everything else stops? That’s what we’re going for.
I’ve served these to folks who don’t even eat gluten-free and they asked for seconds. That’s the best review you can get.
Ingredient Sourcing Tips
Here’s how I shop this recipe without going on a wild goose chase:
Flour – Whole Foods, Kroger, even Target carries good GF blends now.
Greek Yogurt – Look for brands like FAGE, Chobani, or any local dairy at your farmers market.
Butter & Eggs – Farmers market if possible. Fresh eggs make a difference here.
Olive Oil – California Olive Ranch is a good one you can find at most stores.
Garlic – Buy whole bulbs. Pre-minced loses flavor fast.
Final Thoughts
These garlic knots are more than a recipe—they’re comfort food with no strings attached. Whether you’re gluten-free for health reasons or just trying to mix it up, these hit the spot without feeling like you’re settling.
They’re the kind of thing you make once and find yourself making again on a Tuesday night just because you’re craving that warm, buttery pull.
So next time you’re making pasta—or let’s be honest, just craving bread—try these. You might just forget what regular garlic knots even taste like.
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Gluten-Free Garlic Knots (Made from Scratch)
- Total Time: 37 minutes
- Yield: 10–12 garlic knots 1x
- Diet: Gluten Free
Description
Soft, buttery garlic knots made entirely from scratch with gluten-free flour and fresh, local ingredients. No yeast, no rise time—just a quick, simple recipe that delivers big flavor and satisfying texture. Perfect with pasta, soup, or just by themselves straight from the tray.
Ingredients
For the Dough:
2 ½ cups gluten-free all-purpose flour (I use King Arthur’s Measure for Measure or Cup4Cup, both work like a charm)
1 tbsp baking powder
1 tsp fine sea salt
2 tsp granulated sugar
1 cup plain Greek yogurt (whole milk, local dairy if possible)
1 egg (from the farmer’s market if you’re fancy, but any large egg works)
3 tbsp olive oil (extra virgin, California-grown if you can)
¼ cup warm water (filtered, not hot—just a cozy bath temp)
For the Garlic Butter:
4 tbsp unsalted butter (grass-fed if you’re into that)
4 cloves garlic, minced fresh (don’t even think about garlic powder here)
2 tbsp fresh parsley, finely chopped
Pinch of salt
Instructions
Set your oven to 375°F. Line a baking sheet with parchment or lightly oil it.
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Smells a little like biscuits at this stage. That’s a good sign.
Crack in the egg, add the yogurt, olive oil, and warm water. Stir with a wooden spoon until it looks like a soft dough. If it feels dry, add a tiny bit more water—like a teaspoon at a time. Gluten-free dough isn’t as forgiving as regular dough, but we don’t want soup either.
Dust your hands with flour. Pinch off pieces of dough and roll each into a rope about 5-6 inches long. Tie it into a loose knot—just like tying your shoes, but tastier. Place them on your tray about 2 inches apart. You should get 10 to 12 knots.
Pop them in the oven for 20 to 24 minutes until they’re lightly golden on the tops and edges. They should puff a little and feel soft but cooked through.
Notes
For best results, use a gluten-free flour blend that contains xanthan gum. If it doesn’t, add ½ tsp xanthan gum to the dough.
Greek yogurt helps with moisture and texture—don’t sub it with regular yogurt.
These knots are best fresh but can be stored in an airtight container in the fridge for 2–3 days. Reheat in the oven or air fryer.
You can freeze unbaked knots and bake them straight from frozen, adding 3–4 extra minutes to the cook time.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread, Appetizer, Side Dish
- Method: Baked
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1 knot
- Calories: 145
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
