Soft and steamy on the inside, rugged and hearty on the outside, this dough for gluten free Garlic Knots is like no other!    Flavorful and incredibly pliable, this dough behaves in a very similar way to gluten rich dough.  I have greatly enjoyed exploring the new flavors of gluten free flours and have found them to be exciting.  I am grateful to say I have fully embraced cooking and baking gluten free and find the experiences on this part journey to be delicious and enjoyable.  I’ve been looking to increase flavor in the taste of dough as a complete departure from what I have accomplished to this point.  I’ve been watching the current vegetarian fueled baking revolution using black beans and became utterly inspired to create this recipe for gluten free Garlic Knots.  I have decided bean mash is an amazing addition to dough!  If you are missing that velvety feeling of dough – look no further, bean mash increases the protein and overall flavor.  Remember protein is a key element in baking, be it gluten free or gluten rich.  Protein is the main contributor to overall structure. In gluten free baking, I always use a protein rich approach, the use of beans accomplishes this perfectly.   I use a food processor to prepare this recipe.   I also mash a can of drained cannellini beans, or home cooked beans, and use the mash for many cooked things  like cannellini bean dip, as an ingredient for crackers (look for the upcoming blogpost), a thickener in soups and stews and in this incredibly savory in this gluten free garlic knot dough. 

Yields 16 knots

3 tablespoons gluten free Sweet Rice Flour

½ cup gluten free Potato Starch

½ cup gluten free Tapioca Flour

1 tablespoon gluten free Sorghum Flour

½ teaspoon Baking Powder

¼ teaspoon Guar Gum

1 teaspoon Instant Yeast

½ teaspoon Salt

½ cup mashed Cannellini beans (White Kidney Beans)

¼ cup + 2 tablespoons  warm Water

2 tablespoons + ¼ cup Extra Virgin Olive Oil

1-2 cloves fresh minced Garlic

1  teaspoon finely chopped fresh Parsley

 

Mash cannellini beans and place aside.  The mash will remove all bean form and will be smooth.

Place sweet rice flour, potato starch, tapioca flour, sorghum, baking powder, guar gum, salt and yeast in the bowl of a food processor and pulse a few times to thoroughly combine and whisk.

Pulse in the bean mash, the dough will become crumbly but soft.  Gradually pulse in the water, one third at a time; followed by the 2 tablespoons of olive oil.

Pour a bit of olive oil in a bowl, place dough in bowl and swirl dough to completely cover in olive oil.  Place plastic wrap on top and cover with an opaque cloth (like a thick dishtowel).  Place in a warm space and allow to rise 30 minutes.

 

Garlic & Oil Wash:  Mince the garlic, finely chop the parsley, place in a small deep bowl.  Add ¼ cup olive oil and thoroughly whisk with a fork, set aside.  Lightly oil a cookie sheet and place aside.

 

Forming the Knots:  Pre-heat oven to 425 degrees.  Prep an area of a counter to shape knots, I use parchment paper as my workspace.  Break off clumps about of dough 2 ½ ” in diameter, quickly roll into a ball using the palm of your hand.

Cut ball in half and roll each half into a snake approximately 6” long and ½ inch in diameter.

 

The diameter is more important that the full length. Gently fold each opposing end over the center and return to the parchment paper.

 

Once all are formed, loosely cover with wax or parchment paper or plastic wrap.  Allow knots to sit for an additional 5 minutes.

 

Scoop the top of each knot in the garlic and oil mixture.  Return each knot to the cookie sheet.

Bake for  18-20 minutes, turn pan in middle of cooking time for even baking.

Serve from the oven or at room temperature.

“Garlic Knots Gluten Free” by Liz Conforti, Forget What You Know About Wheat(c) 2014

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