Cooking and Serving: 55 minutes | 14 garlic knots
Ingredients
Tips for making perfect gluten free pull-apart rolls | Serving gluten free garlic cheese knots | How to store leftover gluten free garlic knot bread
Description
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Servings: 14 garlic knots
Ingredients
Tips for making perfect gluten free pull-apart rolls
Serving gluten free garlic cheese knots
How to store leftover gluten free garlic knot bread
Gluten free garlic knots: ingredient substitutions
Gluten free pizza dough – Most of the recipes for gluten free pizza dough
Bacon – The only part of the bacon that we really need to make these garlic
Olive oil – There’s both olive oil in the pizza crust here, and in the oil we
Garlic – Since these are garlic knots, a few cloves of garlic are central to
Salt – Salt brings out all the other flavors, and helps tame the yeast in the
Dried oregano and basil – Oregano and basil are the classic pizza spices, and
Parmigiano-Reggiano cheese – A sprinkling of finely grated Parm after these
Serve with store-bought pesto sauce, and even try brushing some on the raw,
Drizzle with a fancy flavored olive oil right before serving, or use that
Serve a half recipe of these knots alongside our lazy summer pasta for a
Pair these garlic knots with some more finger foods like gf pizza bites
Pepperoni pizza pull-aparts — cook chopped pepperoni instead of bacon, then
Taco-spiced pizza knots – Add some olive oil to our homemade gluten free taco
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
⅓ cup (36 g) tapioca starch/flour
2 teaspoons (6 g) instant yeast
1 ½ teaspoons (6 g) granulated sugar
1 teaspoon kosher salt
1 cup (8 ounces) warm water, (about 95°F)
2 tablespoons (28 g) extra virgin olive oil
6 ounces thick-cut bacon, diced (See Recipe Notes)
4 tablespoons (56 g) extra-virgin olive oil, plus more for drizzling
6 cloves garlic, peeled and minced
½ teaspoon kosher salt
2 tablespoons dried oregano, crushed between your palm and forefinger
1 tablespoon dried basil
1 ounce finely grated Parmigiano-Reggiano cheese
Tomato Sauce
Instructions
PREPARE THE DOUGH
In the bowl of your stand mixer fitted with the paddle attachment or your.
food processor fitted with the metal blade, place the flour, xanthan gum,.
tapioca starch, yeast, and sugar.
Whisk to combine with a separate, handheld whisk. Add the salt, and whisk.
again to combine well.
Add the water and olive oil, and mix on medium speed in your stand mixer or.
pulse in your food processor until the dough begins to come together. Turn.
the mixer to high speed or your food processor on and process for about 2.
Transfer the dough to an oiled container with a tight-fitting lid or a.
greased bowl and cover tightly. Refrigerate the dough for at least 1 hour and.
PREPARE THE GARLIC MIXTURE
In a 12-inch cast iron skillet (or another heavy-bottom skillet), scatter the.
diced bacon in a single layer in the dry skillet and cook over medium heat.
until evenly golden brown and crisp (about 7 minutes).
Remove the cooked bacon from the skillet and place it in a small bowl to.
cool. Leave about 2 tablespoons of the bacon grease in the skillet, and.
remove the rest (save it for another use).
Add one tablespoon of olive oil to the bacon grease remaining in the skillet.
Add the garlic, and cook it in the skillet over medium-low heat until.
fragrant and very lightly golden brown (about 2 minutes).
Transfer the cooked garlic and remaining 3 tablespoons of olive oil to the.
bowl with the cooked bacon, add the oregano and basil, and mix to combine.
Set the bowl aside to cool
Remove the skillet from the heat and set it aside to cool while you shape the.
pizza dough. If you don’t have a cast iron skillet, you’ll need to grease a.
9-inch round baking dish for baking the shaped and prepared garlic knots.
SHAPE THE PIZZA DOUGH
Remove the dough from the refrigerator, uncover it, sprinkle it lightly with.
tapioca starch, and knead it a bit until it’s smoother.
Sprinkling with more tapioca starch as necessary to prevent sticking, and,.
using well-floured hands and a bench scraper or sharp knife, divide the.
prepared pizza dough into about 14 equal pieces, each about 1.5 ounces.
Roll each piece into a ball and then, using the tips of the fingers of both.
hands and using gentle but steady pressure away from you and out to the.
sides, roll each small ball of dough into a rope about 4 inches long. To make.
knotting easier, taper the dough gradually from the center to each end.
Shape each into a knot other about 1.5 inches from each end. Then, poke one end through the loop you.
created as far as possible without tearing the dough.
Turn the knot on its side, press it together gently to seal, and place it in.
the prepared skillet or baking dish. Repeat with the remaining pieces of.
dough, placing the knots close together but not touching, if possible, in a.
GET THE KNOTS READY FOR THE OVEN
Using a pastry brush, brush all the knots generously with the garlic and herb.
oil/bacon mixture, making sure the bacon gets evenly distributed.
Drizzle the top of the knots lightly with more olive oil. Cover the skillet.
with the lid of your skillet if you have one, or a lightly oiled piece of.
plastic wrap if the skillet is cool to the touch (otherwise, use foil).
Place in a warm, draft-free location to rise until about 1 1/2 times its.
original size (about 1 1/2 hours, but rising times will vary significantly.
depending upon the rising environment—be patient!).
BAKE THE GARLIC KNOTS
About 30 minutes before the rise is complete, preheat your oven to 375°F and.
place the rack in the middle of the oven.
Once the rise is complete, uncover the skillet, drizzle lightly with more.
olive oil and place on the center rack.
Bake until the knots are lightly golden brown all over, and slightly darker.
brown in spots (about 20 minutes). For crispier knots, bake for at least 5.
minutes more, rotating the pan 180 degrees after the first 15 minutes of.
Remove from the oven, sprinkle the grated Parmigiano-Reggiano cheese on top.
and allow to sit briefly while the cheese melts before serving with tomato.
BAKE THE GARLIC KNOTS
About 30 minutes before the rise is complete, preheat your oven to 375°F and.
place the rack in the middle of the oven.
Once the rise is complete, uncover the skillet, drizzle lightly with more.
olive oil and place on the center rack.
Bake until the knots are lightly golden brown all over, and slightly darker.
brown in spots (about 20 minutes). For crispier knots, bake for at least 5.
minutes more, rotating the pan 180 degrees after the first 15 minutes of.
Remove from the oven, sprinkle the grated Parmigiano-Reggiano cheese on top.
and allow to sit briefly while the cheese melts before serving with tomato.
Notes
* 4 tablespoons (56 g) extra-virgin olive oil, plus more for drizzling
* 6 cloves garlic, peeled and minced
* ½ teaspoon kosher salt
* 2 tablespoons dried oregano, crushed between your palm and forefinger
* 1 tablespoon dried basil
* 1 ounce finely grated Parmigiano-Reggiano cheese
* In the bowl of your stand mixer fitted with the paddle attachment or your
food processor fitted with the metal blade, place the flour, xanthan gum,
tapioca starch, yeast, and sugar.
* Whisk to combine with a separate, handheld whisk. Add the salt, and whisk
again to combine well.
* Add the water and olive oil, and mix on medium speed in your stand mixer or
pulse in your food processor until the dough begins to come together. Turn
the mixer to high speed or your food processor on and process for about 2
* Transfer the dough to an oiled container with a tight-fitting lid or a
greased bowl and cover tightly. Refrigerate the dough for at least 1 hour and
PREPARE THE GARLIC MIXTURE.
* In a 12-inch cast iron skillet (or another heavy-bottom skillet), scatter the
diced bacon in a single layer in the dry skillet and cook over medium heat
until evenly golden brown and crisp (about 7 minutes).
* Remove the cooked bacon from the skillet and place it in a small bowl to
cool. Leave about 2 tablespoons of the bacon grease in the skillet, and
remove the rest (save it for another use).
* Add one tablespoon of olive oil to the bacon grease remaining in the skillet.
Add the garlic, and cook it in the skillet over medium-low heat until
fragrant and very lightly golden brown (about 2 minutes).
* Transfer the cooked garlic and remaining 3 tablespoons of olive oil to the
bowl with the cooked bacon, add the oregano and basil, and mix to combine.
Set the bowl aside to cool.
* Remove the skillet from the heat and set it aside to cool while you shape the
pizza dough. If you don’t have a cast iron skillet, you’ll need to grease a
9-inch round baking dish for baking the shaped and prepared garlic knots.
SHAPE THE PIZZA DOUGH.
* Remove the dough from the refrigerator, uncover it, sprinkle it lightly with
tapioca starch, and knead it a bit until it’s smoother.
* Sprinkling with more tapioca starch as necessary to prevent sticking, and,
using well-floured hands and a bench scraper or sharp knife, divide the
prepared pizza dough into about 14 equal pieces, each about 1.5 ounces.
* Roll each piece into a ball and then, using the tips of the fingers of both
hands and using gentle but steady pressure away from you and out to the
sides, roll each small ball of dough into a rope about 4 inches long. To make
knotting easier, taper the dough gradually from the center to each end.
* Shape each into a knot other about 1.5 inches from each end. Then, poke one end through the loop you
created as far as possible without tearing the dough.
* Turn the knot on its side, press it together gently to seal, and place it in
the prepared skillet or baking dish. Repeat with the remaining pieces of
dough, placing the knots close together but not touching, if possible, in a
GET THE KNOTS READY FOR THE OVEN.
* Using a pastry brush, brush all the knots generously with the garlic and herb
oil/bacon mixture, making sure the bacon gets evenly distributed.
* Drizzle the top of the knots lightly with more olive oil. Cover the skillet
with the lid of your skillet if you have one, or a lightly oiled piece of
plastic wrap if the skillet is cool to the touch (otherwise, use foil).
* Place in a warm, draft-free location to rise until about 1 1/2 times its
original size (about 1 1/2 hours, but rising times will vary significantly
depending upon the rising environment—be patient!).
BAKE THE GARLIC KNOTS.
* About 30 minutes before the rise is complete, preheat your oven to 375°F and
place the rack in the middle of the oven.
* Once the rise is complete, uncover the skillet, drizzle lightly with more
olive oil and place on the center rack.
* Bake until the knots are lightly golden brown all over, and slightly darker
brown in spots (about 20 minutes). For crispier knots, bake for at least 5
minutes more, rotating the pan 180 degrees after the first 15 minutes of
* Remove from the oven, sprinkle the grated Parmigiano-Reggiano cheese on top
and allow to sit briefly while the cheese melts before serving with tomato
If you prefer to make these without bacon, replace the bacon with 2 more
tablespoons of extra-virgin olive oil and skip the step in which the bacon is
Adapted from Serious Eats
Nutrition information is without tomato sauce.
2g | Sugar: 0.5g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron:
Nutrition information is automatically calculated, so should only be used as an