Garlic Knots Recipe

Gluten-free flour: A substitute for regular flour, making these knots suitable for those with gluten intolerance.

Baking powder: Helps the dough rise and become fluffy.

Salt: Enhances the flavor of the dough.

Plain Greek yogurt: Adds moisture and tenderness to the dough.

Olive oil: Used for brushing the knots and adding a rich flavor.

Garlic: Provides a strong, aromatic flavor that is essential for garlic knots.

Parsley: Adds a fresh, herbal note and a pop of color.

When mixing the gluten-free flour with the greek yogurt, make sure to use a spatula or your hands to combine them thoroughly. The dough might seem a bit sticky at first, but keep mixing until it comes together smoothly. If the dough is too sticky to handle, you can lightly dust your hands with some gluten-free flour to make it easier to shape the knots.

• gluten-free flour - Substitute with almond flour: Almond flour is a great gluten-free alternative that adds a slightly nutty flavor and works well in baking.

• plain greek yogurt - Substitute with coconut yogurt: Coconut yogurt is a dairy-free option that provides a similar creamy texture and tanginess.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking and baking.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic and can be used to add a subtle depth to the dish.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a different but equally fresh and vibrant flavor that complements the other ingredients well.

• Allow the garlic knots to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the garlic knots in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you need to store them for a longer period, wrap each garlic knot individually in plastic wrap. This helps maintain their freshness and prevents them from sticking together.

• Place the wrapped garlic knots in a freezer-safe bag or container. Label with the date to keep track of their storage time.

• When ready to enjoy, thaw the garlic knots at room temperature for about 1-2 hours. For a quicker option, you can microwave them on a low setting for 20-30 seconds.

• To reheat and restore their crispiness, preheat your oven to 350°F (175°C). Place the garlic knots on a baking sheet and bake for 5-7 minutes, or until warmed through and slightly crispy.

• For an extra burst of flavor, brush the reheated garlic knots with a bit more olive oil and sprinkle with additional fresh parsley before serving.

• Preheat your oven to 350°F (175°C). Place the leftover garlic knots on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are warmed through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place the garlic knots on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as they can become chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the garlic knots in the basket in a single layer. Air fry for 3-5 minutes until they are heated through and have a slight crisp.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the garlic knots in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• To retain moisture, you can steam the garlic knots. Place them in a steamer basket over boiling water for about 5 minutes. This method keeps them soft and warm without drying out.

• Oven: Used to bake the garlic knots at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the gluten-free flour, baking powder, and salt with the Greek yogurt to form the dough.

• Measuring cups: Used to measure out the 2 cups of gluten-free flour and 1 cup of Greek yogurt accurately.

• Measuring spoons: Used to measure the 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 tablespoons of olive oil.

• Baking sheet: Used to place the dough knots on for baking.

• Parchment paper: Used to line the baking sheet to prevent the knots from sticking.

• Knife: Used to mince the garlic cloves.

• Small pan: Used to heat the olive oil and cook the minced garlic until fragrant.

• Pastry brush: Used to brush the garlic oil onto the baked knots.

• Chopping board: Used to chop the fresh parsley.

• Spatula: Used to mix the dough ingredients together.

• Rolling pin: Used to roll the dough into ropes before tying them into knots.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Prepare dough in advance: Make the dough ahead of time and refrigerate it until ready to use.

Line baking sheet: Use parchment paper to line the baking sheet for easy cleanup.

Heat garlic oil early: Start heating the olive oil and garlic while the knots are baking to save time.