Gluten Free Garlic Knots
Gluten Free Garlic Bread Rolls
Hello Dear Friends,
I would like to invite you to the pizza place of your dreams. It’s piled sky high with light, fluffy doughs being tossed into the air with abandon. While the pie is the main attraction, much like Thanksgiving, I’m here for the sides.
The breadsticks of course, the obligatory salad, but the knots dripping in garlic olive oil, are a real treat.
Need some pizza recipes though?
The psyllium makes these fluffy, light and easy to handle, so don’t skip that ingredient (unless you’re using a flour blend that already includes it.)
If you’d like to use an already flavored olive oil, garlic perhaps, or one infused with a blend of herbs, then you can skip the oil infusion step. However, if you’re making garlic olive oil at home, then make sure you do cook it in the pan as directed. Raw garlic in olive oil can put you at risk for botulism poisoning; that sounds like no fun at all. I discovered early in my career that tableside olive oil bread dipping was gaining popularity in restaurants.
When you shape the dough, it’s best to lightly coat it with the flour blend or cornmeal, taking care not to add too much in the dough so you don’t weigh it down. If the soft dough seems difficult to shape, you can pop it in the fridge for 20 minutes, and it is usually much easier to shape once it is a little cold.
I’ve baked these both in my pizza oven and in my regular indoor oven. Take care if using a pizza oven that the cornmeal on the exterior doesn’t get too close to the flame as it can become, shall we say, a little “overcaramelized” in a flash. Not that I would ever do that…
Happy Baking,
Rachel
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Below is one of my signature gluten free recipes:
Gluten Free Garlic Knots
yield 8
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