These gluten free buttery garlic knots are one of my favorite things to make when I want something warm and carby on the side. They’re soft, buttery, and have that perfect garlic flavor that makes them hard to stop eating.
The best part is how simple they are. The dough comes together with just a few basic ingredients, and you don’t need any yeast. That means no waiting around for dough to rise.
Once they come out of the oven, you brush them with a garlic butter topping that honestly makes the whole thing. It’s such a small step but it takes these knots to another level.
And yes, they are 100% gluten free. I know how tricky it can be to find bread-like recipes that actually work without gluten, and these really do. The texture is soft and doughy, just like regular garlic knots should be.
Whether you’re serving them with pasta, soup, or just snacking on them straight from the tray, these are always a hit. Let me show you how to make them.
Why You’ll Love This Recipe
Only Two-Ingredient Dough – The dough for these garlic knots is made with just gluten free flour, baking powder, Greek yogurt, and salt. It comes together so fast you will wonder why you never tried it before.
No Yeast Needed – Unlike traditional garlic knots that require yeast, proofing, and waiting around forever, these use baking powder and Greek yogurt to rise. That means no waiting for dough to rise and no stressing about whether your yeast is still active.
Soft and Buttery – The melted butter and garlic topping soaks right into the warm knots, making them incredibly soft and rich. Every single bite is loaded with that buttery garlic flavor we all love.
Ready in Under 30 Minutes – From mixing the dough to pulling golden garlic knots out of the oven, this whole recipe takes less than half an hour. Perfect for when you want something fresh and homemade without spending all day in the kitchen.
Ingredients
For the Dough
- 2 cups Gluten Free All-Purpose Flour
- 1 tbsp Baking Powder
- 1 cup Plain Greek Yogurt
- 1/2 tsp Salt
For the Topping
- 4 tbsp Melted Butter
- 1 tsp Garlic Powder
- 1 tbsp Fresh Parsley
- 1/4 tsp Salt
How to Make
Step 1
Preheat your oven to 375F and line a baking sheet with parchment paper.
Step 2
In a large bowl, combine the gluten free all-purpose flour, baking powder, salt, and plain greek yogurt. Mix until a cohesive dough forms.
Step 3
Divide the dough into 8 equal pieces. Roll each piece into a short rope and tie it gently into a knot.
Step 4
Place the knots on the prepared baking sheet and bake for 18 to 20 minutes until lightly golden.
Step 5
While the knots bake, whisk together the melted butter, garlic powder, fresh parsley, and salt in a small bowl.
Step 6
Remove the knots from the oven and immediately brush them generously with the garlic butter mixture. Serve warm.
Helpful Tips
Use the Right Gluten Free Flour
Not all gluten free all-purpose flours behave the same way. Some brands are more starchy and some are more gritty, so the texture of your knots can change a lot depending on what you use.
Look for a blend that contains xanthan gum in the ingredients list. Xanthan gum acts as a binder and helps hold the dough together, which is really important since there’s no gluten doing that job.
If your flour blend doesn’t have xanthan gum, add about half a teaspoon to the dry ingredients before mixing. Without it, the dough can crack and fall apart when you try to shape the knots.
Your Greek Yogurt Matters
Make sure you use plain, full-fat Greek yogurt for this recipe. Low-fat or non-fat versions have more liquid in them, and that extra moisture will make your dough sticky and hard to work with.
Also, don’t use regular yogurt instead of Greek. Regular yogurt is much thinner and the dough won’t come together the way it should. You need that thick, dense consistency that Greek yogurt has.
Take the yogurt out of the fridge about 10 minutes before you start so it’s not ice cold. It mixes into the flour more easily when it’s closer to room temperature.
Don’t Overmix the Dough
Once you add the Greek yogurt to the dry ingredients, stir everything together until it just forms a ball. It might look a little rough and shaggy at first, and that’s totally fine.
If you keep mixing and kneading past that point, the dough gets dense and tough. You want it to hold together when you squeeze it, but it doesn’t need to be perfectly smooth like regular bread dough.
You Might Also Like
- Gluten Free Cheddar Jalapeno Bread
- Gluten Free Cheesy Zucchini Bread
- Gluten Free Honey Oat Sandwich Bread
- Gluten Free Sun-Dried Tomato Basil Bread
- Gluten Free Sweet Potato Dinner Rolls
Frequently Asked Questions
What gluten free flour works best for these garlic knots?
A good quality gluten free 1-to-1 all-purpose flour blend works best here. Brands like Bob’s Red Mill or King Arthur tend to give the most consistent results because they already contain xanthan gum, which helps the dough hold together.
If your flour blend doesn’t include xanthan gum, you may want to add about half a teaspoon to help the knots keep their shape while baking.
Gluten Free Buttery Garlic Knots
Ingredients
For the Dough
- 2 cups Gluten Free All-Purpose Flour
- 1 tbsp Baking Powder
- 1 cup Plain Greek Yogurt
- 1/2 tsp Salt
For the Topping
- 4 tbsp Melted Butter
- 1 tsp Garlic Powder
- 1 tbsp Fresh Parsley
- 1/4 tsp Salt
Instructions
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten free all-purpose flour, baking powder, salt, and plain greek yogurt. Mix until a cohesive dough forms.
- Divide the dough into 8 equal pieces. Roll each piece into a short rope and tie it gently into a knot.
- Place the knots on the prepared baking sheet and bake for 18 to 20 minutes until lightly golden.
- While the knots bake, whisk together the melted butter, garlic powder, fresh parsley, and salt in a small bowl.
- Remove the knots from the oven and immediately brush them generously with the garlic butter mixture. Serve warm.