Name: Gluten-Free Garlic Knots
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 400 g (3 cups) gluten-free flour; 2 tbsp granulated sugar; 7 g Instant Yeast; 85 g (1/3 cup) lactose-free yogurt; 60 g (1/2 stick) melted butter; 210 ml (1 cup) warm water; 1/2 tsp salt; 5 garlic cloves ((chopped rougly)); 70 g (5 tabelspoons) butter; 3 tbsp garlic infused olive oil; 1 tsp Italian Seasoning (* see FODMAP tips in the article above ); 1/4 tsp salt; 70 g (5 tabelspoons) butter; 3 garlic cloves ((minced)); 1 tsp Italian Seasoning; 1/4 tsp salt; 1/4 cup grated parmesan cheese ((optional)); 2 Tbsp chopped fresh parsley ((optional))

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low fodmap ✓ | gluten-free ✓ | soy-free ✓ | nut-free ✓ | lactose-free ✓ | vegetarian ✓ | egg-free✓ | vegan (option) ✓

These Gluten-Free Garlic Knots are extra soft, fluffy, super flavourful, buttery, and the best part low FODMAP! So yes if you are following the low FODMAP diet you can safely enjoy these garlic knots.

Ever since I was diagnosed with IBS and started with the low FODMAP diet I’ve been missing on all things garlic! I mean garlic gives so much flavor to food! But I discovered that there are some safe ways that you can enjoy the garlic flavor even on a low FODMAP diet!

These Gluten-Free Garlic Knots are extra soft, fluffy, super flavourful, buttery, low FODMAP and with an option to make them vegan!

Gluten-Free Garlic Knots Recipe.

These garlic knots have the most perfect texture: soft, tender and fluffy, which makes it very hard to tell that they are actually gluten-free! The recipe is very simple to follow and literally, anyone can make them! The BEST PART they are low FODMAP without missing on that super garlicky flavor!

What ingredients do you need?

Gluten Free Flour

Granulated Sugar

Instant Yeast

Lactose-Free Yogurt

Butter

Warm Water

Italian Seasoning

Parmesan

Parsley

How to make these Gluten-Free Garlic Knots?

To make these Garlic Knots there are only 4 simple steps that you need to follow:

STEP 1 – MAKE THE DOUGH

In a medium bowl add the flour, cream of tartar, salt, and sugar and whisk to combine well. Add the yeast and whisk one more time. Add the yogurt, melted butter, and water, and either with your hands or with a stand mixer fitted with the paddle attachment mix on medium speed for about 3 minutes. The dough should be a little bit sticky.

STEP 2 – SHAPE THE KNOTS

shape the dough into a 16×5 inch log. (5-inch width really isn’t as important as the 16- inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8-inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out. Cover the shaped knots and let them rise for about 40 min. Like most gluten-free baked goods these garlic knots need only 1 rise.

STEP 3 – MAKE THE GARLIC BUTTER

Option 1: If you can’t eat garlic

Chop 5 garlic cloves into bigger pieces. Add them to a pan with butter and place them over very low heat. Cook until the butter is just melted but hasn’t started to brown yet. Take it off the heat strain the garlic bits, then add garlic-infused olive oil, & Italian seasoning.

Option 2: If you can eat garlic

Mince 3 garlic cloves and mix them with melted butter and Italian seasoning.

STEP 4 – BAKE THE GARLIC KNOTS

Once the knots have risen, brush them with the garlic butter (but reserve half of the butter or when the knots come out of the oven.)

Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.

How to make these Garlic Knots Vegan?

You can easily make these garlic knots vegan. Just substitute the butter for vegan butter and the yogurt for dairy-free alternative yogurt.

what flour to use to make it?

I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :

1. White Rice Flour

2. Brown Rice Flour

3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)

4. Tapioca Flour (tapioca starch is the same as tapioca flour)

5. Xanthan Gum

If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.

To find the recipe for my gluten-free flour mix click, HERE.

* FODMAP tip:

*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

*Garlic is not low FODMAP. Therefore in the garlic-free version, the garlic is used to only flavor the butter and afterward is completely removed.

*All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.

Gluten-Free Garlic Knots

Gluten Free Stories

These Gluten-Free Garlic Knots are extra soft, fluffy, super flavourful, buttery and the best part low FODMAP!

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Appetizer, Breads, Side Dish

Cuisine Gluten-Free, Italian, Lactose-Free, Low FODMAP

Servings garlic knots

Ingredients

400 g (3 cups) gluten-free flour
2 tbsp granulated sugar
7 g Instant Yeast
85 g (1/3 cup) lactose-free yogurt
60 g (1/2 stick) melted butter
210 ml (1 cup) warm water
1/2 tsp salt

For the Garlic Butter ( If you can't eat garlic- Low FODMAP version)

5 garlic cloves (chopped rougly)
70 g (5 tabelspoons) butter
3 tbsp garlic infused olive oil
1 tsp Italian Seasoning * see FODMAP tips in the article above
1/4 tsp salt

For the Garlic Butter (if you can eat garlic)

70 g (5 tabelspoons) butter
3 garlic cloves (minced)
1 tsp Italian Seasoning
1/4 tsp salt

Toppings (after baking)

1/4 cup grated parmesan cheese (optional)
2 Tbsp chopped fresh parsley (optional)

Instructions

To Make the Garlic Knots

In a medium bowl add the flour, salt, and sugar and whisk to combine well. Add the yeast and whisk one more time. Add the yogurt, melted butter and water, and either with your hands or with a stand mixer fitted with the paddle attachment mix on medium speed for about 3 minutes. The dough should be a little bit sticky
Shape the dough into an 16×5 inch log. (5-inch width really isn’t as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8-inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out. Cover the shaped knots and let them rise for about 40 min. Like most gluten-free baked goods these garlic knots need only 1 rise.

To Make the garlic Butter

Option 1: If you can't eat garlic (Low FODMAP Version)
Chop 5 garlic cloves into bigger pieces. Add them to a pan with butter and place them over very low heat. Cook until the butter is just melted but hasn't started to brown yet. Take it off the heat strain the garlic bits, then add garlic-infused olive oil, & Italian seasoning.
Option 2: If you can eat garlic
Mince 3 garlic cloves and mix them with melted butter and Italian seasoning.
Once the knots have risen, brush them with the garlic butter (but reserve half of the butter or when the knots come out of the oven.)
Bake for about 20-23 minutes or until golden brown on top.
Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.

Keyword Gluten-Free Garlic Knots

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