Ingredients
Scale
- 2 cups gluten free flour
- 1 tbsp sugar
- 2¼ tsp yeast
- 1 tsp salt
- ¾ cup warm water
- 2 tbsp olive oil
- 1 egg
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp parsley
- ¼ tsp red pepper flakes
- 2 tbsp Parmesan (optional)
Instructions
- Mix warm water, sugar, and yeast in a bowl. Let it foam for 5 minutes.
- Stir in olive oil, egg, salt, and gluten free flour. Mix well to form a dough.
- Divide the dough into 8 pieces. Roll each piece and tie it into a knot. Let the knots rise for 20 minutes.
- In a saucepan, simmer butter and garlic until fragrant. Add parsley and mix well.
- Bake the knots at 375°F for 15–18 minutes until they turn golden.
- Brush the hot knots with garlic butter, sprinkle with Parmesan, and serve warm.
Notes
Store leftover garlic knots in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg