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Gluten Free Garlic Salt Knots

  • First group:
  • 1/2 cup Kinni-Kwik Bread & Bun Mix
  • 1 cup tapioca flour
  • 2/3 cup milk
  • 2 tsp coconut oil
  • 1 tsp Xanthan gum
  • 1/4 - 1/2 cup rice flour for rolling bread dough on
  • Second group:
  • 3 Tbsp olive oil
  • 4 cloves minced garlic
  • 1 tsp Celtic sea salt
  • 1 Tbsp melted Butter
Mix all of the dry ingredients in the first group (minus the rice flour). Add coconut oil and stir in the wet ingredients. Mix until you have a ball of dough that is firm but sticky. (The dough ball will pull away from the sides of the bowl and not flop back to the sides.)

Spread some rice flour on your counter and dump the dough onto the flour. Knead and roll, roll, roll the dough until it forms a soft ball of dough. Place ball of dough into a clean, moderately greased bowl and let rest for approximately an hour (or a little more).

Form ball into a log and cut into 12-14 equal sized pieces. (It helps to grease your hands with a little butter or oil and roll, roll, roll on a cutting board.) Roll each of the pieces into a rope approximately 6-8 inches long. Transfer ropes into a bowl containing the ingredients from the second group. Carefully, tie each rope into a knot. Place on stone or lightly buttered baking sheet.

Bake at 350°F for 35 - 40 minutes or until rich golden brown. (Lightly brush the rolls with leftover oil mixture or butter when they come out of the oven.) Transfer to a wire rack to cool off.

Add 1 tsp fresh chopped rosemary or 1 tsp of Italian herb seasoning to oil and butter mixture. Sprinkle with grated Parmesan cheese.

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Submitted by Tess M Nov 26, 2009
15 min 30 min 45 min
Recipe Rascal