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Gluten-Free Garlic Knots

I recently opened a Facebook message from a mom whose 10-year old son, Andrew, has been eating gluten-free for a year now. She wrote to tell me how he converted the Perfect Pizza Crust recipe in my book, Cooking for Isaiah, into garlic knots. Genius!

“The best part—if you ask me—is definitely that garlic butter. It glistens with guilty pleasure.”

So I asked his mom, Robin, if I could get the recipe, giving Andrew total credit, of course! These garlic knots are just like the ones you’ll find at your local pizza shop, except they’re unbelievably gluten-free. My biggest tip: Don’t skimp on the salt. This basic ingredient brings you that old-school flavor that you no longer have to crave—thanks to Andrew!

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Silvana’s gluten-free Perfect Pizza Crust dough (page 122) or your favorite store-bought gluten-free pizza dough
½ cup (1 stick) unsalted butter
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
2 tablespoons finely chopped fresh parsley
Your favorite homemade or store-bought pizza sauce, for dipping

1. Prepare the pizza dough and let rise.
2. In a small saucepan over low heat, cook the butter and garlic until the butter is melted and the garlic is tender, 3 to 4 minutes. Cover and remove from the heat; keep warm.
3. Preheat the oven to 375º and place a pizza stone, if using, on a rack in the lower third of the oven. Remove the risen dough from the bowl and place on a lightly floured surface. Depending on how small or large you like your garlic knots, take a portion of the dough and gently roll into a “rope” shape. Tie each strip loosely into a knot and place on a parchment-lined baking sheet; sprinkle with salt. Cover and let rise in a warm, draft-free place for about 30 minutes.
4. Bake until golden brown, about 20 minutes. Brush with the warm garlic butter and sprinkle with the parsley. Serve with pizza sauce.


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11 Comments: Gluten-Free Garlic Knots

Robin Said:

I love it! Can’t wait to see Andrew’s face when he sees this. Thank you!

Becky Said:

Oh wow! Those look fantastic.

Melissa Said:

Oh my!! Thank you Andrew :) this just made my day!! And I bet this would be a great pretzel too, better than the gluten fille ones at the mall :)

Thank you all for sharing! Can’t wait to try!!

Tara Said:

Andrew sounds like a future Top Chef! What a great idea – can’t wait to try this recipe out!

InTolerantChef Said:

Oooh I love garlic!

Barb Said:

These sound wonderful but I also need to be dairy free so can I use olive oil for the butter? Has anyone tried it this way? Thanks for sharing your idea Andrew & Robin.

Iris Said:

Yum! I miss garlic knots… I used to eat them all the time when I first moved to NYC.

Barb, I don’t see why olive oil wouldn’t work. The flavor would be different, but I think it would still taste great. If you wanted a hint of sweetness that butter gives it, maybe do mostly grapeseed oil (since it has a mild flavor) and then a few tablespoons of coconut oil? Silvana, what do you think?

Silvana Said:

I totally agree that olive oil would be great. I would go olive oil 100% of the way. After all, it’s Italian!

Melissa Said:

Love this. I’m going to try it with pesto and parmesan, too.

Kam Said:

I see that you have listed 1 Tbsp extra-virgin olive oil. I didn’t see where you used it in the directions. Did I miss something?

heidi Said:

Where does the olive oil come into play?

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