Soft Gluten Free Garlic Knots (No Yeast, No Rise!)
These soft gluten free garlic knots come together in under 30 minutes with no yeast and no rising time.
They’re brushed with garlic butter and baked until golden, perfect alongside pasta or soup.
Why These Knots Turn Out So Tender
The dough uses Greek yogurt for moisture and a tender crumb, and baking powder lifts them so you skip the yeast step entirely. That means you can have warm, buttery knots on the table fast, even on a weeknight.
The outside gets crisp and golden while the inside stays pillowy and soft. They taste like classic pizzeria garlic knots, but without the gluten.
Ingredients
- 1 ½ cups gluten free 1-to-1 all-purpose flour, spooned and leveled: contains xanthan gum for structure; do not use a blend without it
- 1 ½ teaspoons baking powder: gives the dough its rise
- ½ teaspoon fine sea salt: balances the garlic butter
- ½ teaspoon garlic powder: a little extra garlic flavor in the dough itself
- 1 cup plain full-fat Greek yogurt: keeps the dough moist and tender; use a thick variety, not runny
- 4 tablespoons unsalted butter: divided, melted
- 3 cloves garlic: minced finely
- 1 teaspoon dried parsley or Italian seasoning: for the buttery topping
- Flaky sea salt: for finishing
Variations and Substitutions
- Dairy free: use a thick plant-based Greek-style yogurt and vegan butter, then skip the flaky salt topping if your butter is already salted
- Cheesy: stir 3 tablespoons finely grated parmesan into the dry ingredients, and sprinkle extra on top after baking
- Herb swap: swap the parsley for dried oregano, thyme, or a pinch of red pepper flakes in the butter
- Make them bigger: divide dough into 8 portions instead of 12 for jumbo knots; add 2 to 3 minutes to the bake time
If you love these, try them alongside my Gluten Free Pizza Crust for a full pizza night.
How to Make Gluten Free Garlic Knots
Step 1: Mix the Dough
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 1 ½ cups gluten free flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon garlic powder until no lumps remain.
Add the 1 cup Greek yogurt and stir with a wooden spoon until a shaggy dough forms, then switch to your hands and gently squeeze it together. The dough will feel soft and a little sticky but should hold a ball. If it is cracking and dry, add a teaspoon of milk to bring it together. Avoid over-kneading, or the knots will be tough.
Step 2: Shape the Knots
Dust a work surface lightly with gluten free flour and turn the dough out. Divide it into 12 equal pieces, about a heaping tablespoon each. Roll each piece into a 6 inch rope. Tie each rope into a loose knot, tucking the ends underneath, and place them 2 inches apart on the baking sheet. Some pieces may be sticky; keep your fingers floured.
The shapes don’t need to be perfect. They will puff and even out in the oven, so just aim for a tidy knot.
Step 3: Brush with Garlic Butter
In a small bowl, combine 3 tablespoons of the melted butter with the minced garlic and dried parsley. Stir well, then spoon about half of the mixture over the tops of the knots. Use a brush to coat them evenly, including any nooks. Reserve the remaining garlic butter for after baking.
A light sizzle will happen in the oven as the butter melts into the dough, which is what creates that golden crust.
Step 4: Bake and Serve Warm
Bake the knots on the middle rack for 12 to 15 minutes, until the bottoms are firm and the tops are a deep golden brown with crispy edges. Remove from the oven and immediately brush with the reserved garlic butter while hot. Sprinkle a tiny pinch of flaky sea salt over each one, then serve right away.
Tips for the Softest Knots
- Spoon your flour into the measuring cup and level it with a knife, never scoop directly from the bag. Too much flour makes the knots dry.
- Use thick Greek yogurt that holds its shape. Runny yogurt adds too much moisture and makes the dough hard to handle.
- Let the minced garlic sit in the warm butter for a minute before brushing to infuse more flavor into the fat.
- If the dough is too sticky to roll, chill it for 10 minutes, then lightly flour your hands again.
This recipe yields 12 knots, and it doubles cleanly for a crowd.
| Batch size | Flour | Greek yogurt | Butter (for garlic butter) |
|---|---|---|---|
| 6 knots | ¾ cup | ½ cup | 2 tbsp |
| 12 knots | 1 ½ cups | 1 cup | 4 tbsp |
| 24 knots | 3 cups | 2 cups | 8 tbsp |
Storing Leftover Knots
- Refrigerate: store in an airtight container for up to 3 days. Keep a paper towel inside to absorb moisture and keep the tops from getting soggy.
- Reheating: place on a baking sheet in a 350°F (175°C) oven or air fryer for 3 to 5 minutes to crisp the outside again. A microwave works in a pinch but makes them softer rather than crisp.
What to Serve With These Garlic Knots
Dip them in warm marinara for a classic appetizer, or serve alongside a bowl of minestrone. They also pair well with a crisp Caesar salad for a light lunch, the garlicky butter matching the tangy dressing.
Frequently Asked Questions
Can I use a different gluten free flour?
Yes, if your blend contains xanthan gum. If it does not, add ¼ teaspoon xanthan gum to the dry ingredients or the knots will crumble.
My dough was too sticky to shape. What went wrong?
Your yogurt may have been thinner than expected. Next time, add the yogurt gradually and stop when the dough just comes together. Chilling the dough for 10 minutes also helps.
Can I freeze unbaked knots?
Yes. Place shaped knots on a baking sheet and freeze until solid, then transfer to a bag. Bake from frozen at 400°F (200°C) for 17 to 20 minutes, brushing with garlic butter before and after baking.
Why did my knots turn out dense?
Overworking the dough or packing too much flour into the measuring cup are the usual causes. Stir just until the dough comes together, and always spoon the flour lightly.
Soft Gluten Free Garlic Knots Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, whisk flour, baking powder, salt, and garlic powder. Add yogurt and stir until dough comes together, then briefly knead by hand.
- Dust a work surface with flour, divide dough into 12 pieces, roll each into a 6 inch rope, tie into a knot, and place on the baking sheet.
- In a small bowl, combine 3 tablespoons melted butter with garlic and parsley. Brush half the mixture over the knots.
- Bake 12 to 15 minutes until golden brown and firm on the bottom. Brush with remaining garlic butter, sprinkle with flaky salt, and serve hot.
