Gluten Free Garlic Twists

Gluten Free Garlic Twists are a great appetizer with, well, a twist! Serve them as a side dish or an appetizer, these won’t last long!   

I love being able to dual purpose a recipe, especially one that can make me garlic twists! Garlic twists are the perfect appetizer or snack. They are brushed with a savory blend of fresh garlic, parsley and butter. They also store great in the fridge and can be warmed up the next day in the toaster. If you are really looking to get knotty(yes, garlic knot pun) add some shredded or grated cheese on top and place them under the broiler. These little twists taste like they came right out of your local pizza place, without the gluten and dairy!

Nikki’s Notes

• This dough does not have enough structure to form a knot, but it works beautifully as a twist!
• Do not line the baking sheet with parchment paper, the oil and bare cookie sheet is what crisps the garlic knots!
• Psyllium husk powder adds great bread-like texture while baking, especially in gluten free items! I found my psyllium husk powder in the supplement section of my grocery store!
• If the dough is too sticky to handle use a combination of flour and olive oil. Too much flour will dry out the dough!

Temperature: 425°F

Yields: 16 Knots

Ingredients

Gluten Free Pizza Dough

• 1 cup warm water
• 1 tbsp sugar or honey
• 1 ½ tsp instant yeast
• 1 ¼ cups Gluten Free Flour (Bob’s Red Mill 1 to 1 Baking Flour)
• ¼ cup almond flour
• 1 tsp baking powder
• ¾ tsp salt
• 1 tbsp psyllium husk powder
• 2 tbsp olive oil

Garlic Parsley Butter

• 4 tbsp dairy free butter (Country Crock Avocado Oil Sticks)
• 2 tbsp chopped fresh parsley
• 3 chopped garlic cloves
• 1 tsp garlic powder

Gluten Free Garlic Twist Recipe

• Preheat oven to 425°F

• Combine the warm water (100°F), sugar, and yeast in a bowl. Whisk to combine. Allow yeast to bloom for 5 minutes.
• In your KitchenAid bowl sift flour, almond flour, baking powder, salt, and psyllium husk.
• With the stand mixing on low, with paddle attachment, slowly add yeast mixture and olive oil. Increase speed and beat for 2-3 minutes.

• Using oiled spatula, remove the dough from bowl and form into a ball. Place the dough into an oiled bowl. Cover and let rise for 30 minutes, dough will approximately double in size.

• Place rested dough on lightly floured surface. Portion the dough into 16 balls.

• Roll each ball into 6- inch ropes. Take ends of rope and cross over one another twice!

• Place on oiled cookie sheet. Let rest for 10 minutes.

• Melt butter and add remaining ingredients.

• Brush with garlic butter. Bake for 12-16 minutes or until bottoms are golden brown!

• Serve with marinara sauce. Enjoy!

Hi, I’m Nicolette

At 23 years old, I was diagnosed with Chron’s disease, and severe allergies to gluten, dairy and peanuts.
Coming from a family that lives to eat, this diagnosis dramatically changed how I viewed food.
I’ve been working on my recipes to enjoy food like I once did, and figured why not share them with you!

About Me

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