Garlic Knots

Product:  Just About Foods Organic All Purpose Flour, Tapioca Flour and Xanthan Gum 

Servings per recipe: 12

Nutritional Information 
Calories  211.3 kcal
Protein7.7 g
Fat11.8 g
Carbs18.9 g


For the dough

  1. 280 g – Just About Foods Organic All Purpose Flour  
  2. 1 tsp – Just About Foods Xanthan Gum  
  3. 36 g – Just About Foods Tapioca Flour (Starch)  
  4. 6 g – instant yeast 
  5. 6 g – sugar
  6. 1 tsp – kosher salt
  7. 28 g – extra virgin olive oil
  8. 1 cup – warm water 

For the garlic knots

  1. 75 g – extra virgin olive oil (+ extra for drizzling) 
  2. 6 cloves – garlic  
  3. 2 tbsp – dried oregano (crushed) 
  4. ½ tsp – kosher salt  
  5. 2 tbsp – chopped basil 
  6. 75 g – parmigiano reggiano cheese 
  7. 200 g – tomato sauce (for serving) 


For the garlic mixture. 

  1. In a saucepan with about 2 tbsp of olive oil, add the garlic and cook it over medium-low heat until fragrant and very lightly golden brown (about 2 minutes). 
  2. Transfer the cooked garlic and remaining olive oil to a bowl with the oregano, salt and basil; mix to combine. Set the bowl aside to cool while you make the dough. 

For the dough. 

  1. Preheat your oven to 350ºF (180ºC).
  2. In the bowl of a stand mixer fitted with the paddle attachment, place your gluten free 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. 
  3. Add the water and olive oil, and mix on medium speed until the dough begins to come together; turn the mixer to high speed and process for about 2 minutes. 
  4. Transfer the dough to a greased bowl and cover tightly. Refrigerate the dough for at least 1 hour and up to 2 days. 
  5. Now, remove the dough from the refrigerator, uncover it and sprinkle it lightly with tapioca starch, and knead it a bit until smoother. 
  6. 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 12 equal pieces. 
  7. Roll each piece into a ball and then 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. 
  8. Shape each into a knot by first forming a loop by crossing one end over the other. Then, poke one end through the loop you created as far as possible without tearing the dough.
  9. 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 in a single layer.
  10. Using a pastry brush, brush all the knots generously with the garlic, herb and oil mixture.
  11. 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).
  12. Place in a warm location to rise until about 1.5x times its original size (about 1-2 hours, but rising times will vary significantly depending upon the rising environment). 
  13. About 30 minutes before the rise is complete, preheat your oven to 375°F (190ºC) and place the rack in the middle of the oven.
  14. Once the rise is complete, uncover the skillet, drizzle lightly with more olive oil and place on the center rack. 
  15. Bake for about 20 min, until the knots are lightly golden brown all over. For crispier knots bake for at least 5 minutes more. 
  16. Remove from the oven, sprinkle chopped basil and grated Parmigiano-Reggiano cheese on top and allow to sit briefly while the cheese melts before serving with tomato sauce for dipping. Serve hot & enjoy!

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