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Rolls & Buns · intermediate

Gluten-Free Sourdough Garlic Knots

Key takeaway

Tie gluten-free garlic knots loosely; a tight knot splits the gel in the oven.

Pizza dough ropes tied, baked, and tossed in garlic oil. The pizzeria side that happens to be gluten-free.

By Andrew KittridgePizza dough, knotted
garlic knotspizza doughsourdoughgluten freedairy freeegg free
Pile of gluten-free sourdough garlic knots with parsley

Prep

35m

Ferment / rest

1.5h

Bake

16m

Servings

12

Difficulty

intermediate

The short answer

Use the house pizza dough. After the rest, roll 12 ropes, tie loose knots (tight knots explode), proof 45–60 minutes, bake 425F, toss in warm garlic oil and parsley. They will not look like wheat knots. They will taste like garlic bread with a fermented backbone. Wet hands for rolling. If a knot unravels, call it a breadstick and keep moving.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Loose knots survive oven spring of a gel dough.
  • Post-bake oil keeps garlic from burning.

Ingredients

  • 1 batchgluten-free sourdough pizza crust dough
  • 40golive oil
  • 3 clovesgarlic, minced
  • 8gparsley, chopped
  • as neededsalt

Equipment

  • Sheet pan
  • Parchment

Instructions

  1. 1

    Mix pizza dough and rest 15 minutes.

  2. 2

    Divide into 12. Roll ropes with wet hands. Tie loose knots.

  3. 3

    Proof 45–60 minutes on parchment.

  4. 4

    Bake 425F for 14–16 minutes until spotted gold.

  5. 5

    Warm oil and garlic 1 minute—do not brown the garlic into bitterness.

  6. 6

    Toss knots in garlic oil and parsley.

  7. 7

    Serve immediately. They soften as they sit, which is fine.

  8. 8

    Reheat 5 minutes at 350F and retoss with a spoon of oil.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories140 kcal
Protein2 g
Carbs22 g
Fat5 g
Fiber1 g
Sodium180 mg

Substitutions

Parsley
Chives

Storage

Same day. Freeze baked knots; reheat and oil later.

Notes

  • A pinch of chili flake in the oil is the adult version.

FAQ

Cheese on top?

After baking, while oil-tossing, if you eat dairy.

Make pizza dough from scratch?

Yes—use the pizza crust recipe quantities.

Air fryer?

6–8 minutes at 375F. Watch them.

Too much garlic bite?

Warm the garlic in oil off heat so it infuses instead of fries.

Kid-plain?

Skip garlic, toss in butter and salt.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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