Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 2 tsp active dry yeast
- 3/4 cup warm water (110°F / 43°C)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/4 cup chopped fresh parsley
- 2 tbsp melted butter
- Flaky sea salt (to taste)
Instructions
- Preheat oven to 400°F (200°C). In a bowl, combine warm water and yeast; let sit until frothy (about 5 minutes).
- Stir in gluten-free flour, olive oil, garlic powder, and salt until a sticky dough forms.
- Transfer dough to a floured surface and knead gently for about 2 minutes.
- Divide dough into ten equal pieces, rolling each into a rope and tying into knots.
- Place knots on a greased baking sheet and let rise in a warm place for 20 minutes.
- Brush melted butter over each knot, sprinkle with parsley and salt, then bake for 15 minutes or until golden brown.
Notes
Use warm water to activate the yeast effectively, and avoid over-flouring to maintain the knots’ tenderness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg