Do these garlic knots need yeast-

No. Baking powder and yogurt make this a quick gluten-free dough, so there is no rising time.

Why is my dough sticky-

Gluten-free yogurt dough should be slightly sticky. Dust your hands and surface lightly with gluten-free flour, but do not keep adding flour until the dough becomes stiff.

Can I make these dairy-free-

Yes. Use plain unsweetened dairy-free yogurt and keep the olive oil brush as written.

How do I know the knots are baked through-

The tops should be golden and the bottoms should feel set, not gummy. Break one open if you are unsure; the center should look cooked, not wet.

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Easy Gluten-Free Savory Herb and Garlic Knots with Olive Oil – Beginner-Friendly Recipe

Name: Easy Gluten-Free Savory Herb and Garlic Knots with Olive Oil – Beginner-Friendly Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Italian-American
Ingredients: 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum included); 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon garlic powder; 1 tablespoon dried Italian herbs (or mix of dried oregano, basil, thyme); 1 cup plain dairy-free yogurt or regular yogurt; ¼ cup olive oil (plus extra for brushing); 2 cloves garlic, finely minced; 2 tablespoons fresh parsley, chopped (optional, for garnish)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 21, 2026 · Updated May 12, 2026

Italian-American 40 mins beginner-friendlyeasystep-by-stepgluten-freesavory-bakesno-fussminimal-ingredientspartysnackkid-friendly

Discover this simple and delicious recipe for gluten-free savory herb and garlic knots. Soft, fragrant, and brushed with olive oil and fresh herbs, these knots are an ideal beginner-friendly gluten-free bread snack, perfect for parties and family treats.

Easy Gluten-Free Savory Herb and Garlic Knots with Olive Oil – Beginner-Friendly Recipe

Prep 20 min

Cook 20 min

Total 40 min

Servings 12

Difficulty easy

Cuisine Italian-American

Ingredients

Servings 12

2 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon dried Italian herbs (or mix of dried oregano, basil, thyme)
1 cup plain dairy-free yogurt or regular yogurt
¼ cup olive oil (plus extra for brushing)
2 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped (optional, for garnish)

Measured gluten-free flour, yogurt, olive oil, garlic, herbs, parsley, baking powder, and salt for BeginnerBakes garlic knots

Instructions

Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and dried Italian herbs. This dry mix forms the base of your dough.
Add the yogurt and ¼ cup olive oil to the dry ingredients. Stir with a wooden spoon or rubber spatula until a rough dough forms. It will be slightly sticky but should come together.
Lightly dust your work surface with gluten-free flour. Transfer the dough and divide it into 12 equal pieces.
Roll each piece into a rope about 6 inches long. To form each knot, tie the rope loosely like a knot and tuck the ends under gently to hold the shape.
Place each knot on the prepared baking sheet about 1 inch apart.
In a small bowl, combine the minced garlic with 2 tablespoons of olive oil. Brush this garlic olive oil mixture generously over each knot to enhance flavor and promote browning.
Bake the knots for 18-20 minutes, or until they turn golden brown and are cooked through on the bottom.
Remove from the oven and, if desired, sprinkle with fresh parsley for a vibrant finish.
Allow the knots to cool slightly on a wire rack before serving. They are best enjoyed warm.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

Gluten-free herb dough tied into garlic knots and brushed with garlic olive oil for BeginnerBakes

Tips

Equipment Needed

Use a parchment-lined rimmed baking sheet so the knots bake evenly and release without tearing. A bench scraper or knife helps divide the sticky gluten-free dough into 12 pieces, and a pastry brush spreads the garlic oil over every curve.

Ingredient Prep Notes

Keep the work surface lightly dusted with gluten-free flour, but avoid adding so much that the knots turn dry. Mince the garlic finely before stirring it into olive oil so it clings to the dough instead of falling off in large pieces.

Oven Note

Preheat fully to 375 degrees F (190 degrees C) and bake on the middle rack until the knots are golden and cooked through underneath. If the tops brown too quickly, loosely tent the baking sheet with foil for the last few minutes.

Easy Upgrade Ideas

Sprinkle flaky salt, extra parsley, or a pinch of chili flakes over the knots right after baking. For a cheesy version, add a small amount of grated parmesan or dairy-free parmesan-style topping after brushing with garlic oil.

Frequently Asked Questions

Do these garlic knots need yeast-: No. Baking powder and yogurt make this a quick gluten-free dough, so there is no rising time.
Why is my dough sticky-: Gluten-free yogurt dough should be slightly sticky. Dust your hands and surface lightly with gluten-free flour, but do not keep adding flour until the dough becomes stiff.
Can I make these dairy-free-: Yes. Use plain unsweetened dairy-free yogurt and keep the olive oil brush as written.
How do I know the knots are baked through-: The tops should be golden and the bottoms should feel set, not gummy. Break one open if you are unsure; the center should look cooked, not wet.

Ingredient Replacements

Use a gluten-free flour blend with xanthan gum for the easiest shaping; if yours does not include it, add about 1/2 teaspoon xanthan gum per cup of flour. Plain regular yogurt, coconut yogurt, soy yogurt, or almond yogurt all work as long as they are unsweetened.

Avocado oil or sunflower oil can replace olive oil, though olive oil gives the best savory flavor. Fresh rosemary, thyme, basil, or oregano can replace dried Italian herbs; use a bit more fresh herb because it is milder.

Storage and Reheating

Store cooled garlic knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Brush lightly with olive oil before reheating if they look dry.

Freeze baked knots for up to 1 month. Reheat thawed knots in a 300 degrees F oven for 6-8 minutes until warm and soft.

Read related air fryer guides and cooking tips.

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Easy Gluten-Free Savory Herb and Garlic Knots with Olive Oil – Beginner-Friendly Recipe

Recipe Details

Ingredients

Instructions