Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help Making Gluten Free Garlic Knots?
0

8 posts in this topic

Hi! First time posting here. Anyways, I need some help! I want to make some garlic knots tonight. I have Hodgson Mills pizza crust mix, and in my past experiences the dough has been EXTREMELY sticky and hard to work with. I'm wondering if anyone else has used this brand, if so, how have you made it work in a not so sticky manner? I have tried using water on my hands, adding cornstarch, etc. Those didn't really go over too well. Thanks!!

0

Share this post


Link to post
Share on other sites


Ads by Google:

When I roll a sticky dough, I put sown a piece of plastic wrap and then a piece on top. I roll it on a big cutting mat or cookie sheet. . Then I peel the top layer off and use the cutting mat to flip it onto my pizza pan. I'm not sure how that would work for your garlic knots?

Are they like this? http://abc.go.com/shows/the-chew/recipes/Supreme-Pizza-Balls-Clinton-Kelly

I made these with the pillsbury gluten-free pizza dough and they were nice and chewy and not a bit sticky.

0

Share this post


Link to post
Share on other sites

Garlic knots you roll out like a snake, so using the plastic wrap method is quite effective for it. After that though you cut long pieces and actually tie them once into a knot. Then when you put them on the baking sheet you brush them with a garlic butter (or some such). A local pizza joint here makes them and I used to stop in all the time and grab a few for a buck and they'd make the perfect snack. (Please excuse me while I go make a sadface because of all the things I miss, I miss nothing so much a this New York style pizzeria.)

 

I think if you do the plastic wrap method with your dough you can get your dough into a snake. After that, if you are super gentle and careful you may be able to get it into knots. Personally though it may be more trouble than it is worth and you may just end up throwing your hands up and doing garlic dots. When I make donuts I don't do the whole making them into round things with a hole in the middle nonsense, that would take forever. I just do donut holes because they're quick and easy and so amazing I could die of happiness.

0

Share this post


Link to post
Share on other sites

I would use a test blob of dough on plastic wrap before you put all of it in there and can't get it off without losing half of it.  I also say do garlic blobs... maybe you can put down a blob and then use a sharp knife to make a swirly on the top so they don't look too bad.   Would still be just as delicious :)  I haven't tried that brand crust mix, so I am not sure how it handles. 

0

Share this post


Link to post
Share on other sites

If the dough is super sticky (like the donut dough I use) you just have to spray the plastic wrap with cooking spray or olive oil before you roll the dough in it.

0

Share this post


Link to post
Share on other sites




I would use a test blob of dough on plastic wrap before you put all of it in there and can't get it off without losing half of it.  I also say do garlic blobs... maybe you can put down a blob and then use a sharp knife to make a swirly on the top so they don't look too bad.   Would still be just as delicious :)  I haven't tried that brand crust mix, so I am not sure how it handles.

That's what I thought. Maybe she could do blobs
0

Share this post


Link to post
Share on other sites

I would go with the blobs if it were me.  Gluten free dough does tend to be sticky and soft and doesn't have the same sort of texture as gluten dough does.

 

I have made gluten free soft pretzels.  They bear no resemblence to wheat pretzels.  I used some sort of mix to make them and am not sure that the stuff is still being made.  So not sure what went into them.  Daughter was not impressed so never made them again.  I don't recall having a lot of trouble forming them into a pretzel shape but it was several years ago so I may well have had a problem and don't remember.  Have also make gluten free bagels.  Again no resemblence to wheat bagels and again daughter was not impressed.  And they were a PITA because I had to boil them in sugar water. 

 

But...  Perhaps if you tried a recipe for pretzels or bagels (minus the boiling), you could get something that takes better to handling.  Not sure if the end result would give you the texture you want though.

 

What I wound up doing for pizza was making foccacia dough.  It gave the best texture for us.  Or at least one that daughter would eat.  But I should say that daughter isn't a pizza lover.  I actually mostly made it for dessert pizza with a cinnamon and sugar topping.  But...  That sort of dough is very soft and can't be rolled.  You have to carefully pat it out with oiled fingers.  I would bake it in a rectangle then cut it in strips.  Or squares if pizza.  So...  I would probably make that sort of thing, top it with the garlic butter (or whatever you put on the knots) then cut it in strips.

0

Share this post


Link to post
Share on other sites

That sounds really good, Julie.  Honestly, any baked bread product with added garlic and oil, is gonna be darn tasty :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,891
    • Total Posts
      919,518
  • Topics

  • Posts

    • I'm actually scared to go to the doctor and could use some advice
      I finally found out my gluten issues right after I left a very stressful job and could no longer function I was so ill. Symptoms had gone on for decades before, but it took a moment of stress to bring it to a head. I had anxiety gerd and the irregular heartbeat and I had a nasty bout of shingles when I was 20 which I've subsequently realised was due to my compromised immune system.  Shingles follows a particular nerve  around the body which is probably why Cristiana's dr suspected it. I had it from the front right of torso moving around to my back. The pain you describe is similar to how shingles felt before the blisters arrived, it starts with the skin feeling very tender as if it's been burnt. Maybe you're getting the forerunner to it and your body is successfully stopping it progressing? Ah, enough amateur doctoring from me! I hope you get the answers you need and are soon on the way to recovery. Sending you best wishes.
    • Amaranth and Quinoa: Pseudo-cereal Super Foods
      My latest obsession is creating new quinoa recipes, since my eight year old daughter absolutely loves it! Her favorite is warm quinoa with crumbled turkey sausage, broccoli, and lots of cumin. She also loves it with oil and balsamic vinegar. I like it cold with chopped veggies, garlic, and fresh squeezed lemon juice. View the full article
    • Easy Soy-Mirin Glazed Salmon (Gluten-Free)
      If you're looking for and easy yet exotic way to serve fish, look no further than this soy and mirin glazed salmon. It's easy to make and offers a delicious departure from standard fare. View the full article
    • Mexican?
      Chipotle is one of my favorite places to eat, but it is a 50/50 chance of having a reaction due to cross-contamination.  Yes, they graciously make an effort to be gluten-free and will change gloves.  BUT, before that they used gloves and handled flour tortillas and then used same gloves to reach into the lettuce and cheese--voila--cross-contaminated food.  Changing gloves for you does not avoid this cross-contamination problem.  I started having reactions and my daughter advised me to avoid all the corn products there because of what she read on their website about allergens--so no more chips, or crispy taco shells, or corn.  I also avoid the green salsa and the pico de gallo--not that I am aware of cross contamination but she never eats that there and she has been successful at not having reactions, so that is what I do now and have had much success. Here is what I get:   burrito bowl with either white or brown cilantro lime rice, grilled veggies, black beans, barbacoa, red salsa, cheese, sour cream, guacamole, and lettuce on top.  So GOOD! and so far, safe for me.
    • I'm actually scared to go to the doctor and could use some advice
      Hi Elle.   To be honest, to this day I am not sure if I actually had zoster sine herpete.  It was one of several suggestions by bewildered doctors.  What I can tell you is that I had to have MRIs  because one doctor thought I might have trapped nerve in my spine and I thought it would reveal something dreadful being the sort of person who gets weird nerve sensations - and it didn't reveal a thing.   It was unsettling to have symptoms like that for so long but what made me think my brother in law might have been right was because the worst of the symptoms lasted a year which I gather is pretty typical (but don't panic, because they can go a lot faster!)   My nutritionalist told me that if we get run down we are more prone to shingles so that is something to watch. Easy to say (and I'm speaking to myself here!) try not to spend too much time by yourself worrying about these things because anxiety never helps with nerve pain. I found that rest was very beneficial so I would recommend you try to get as much of that as you can.  Also, someone suggested a warm bath for 20 minutes with some Epsom salts.  That helped too. As I say, just one reason you might be getting this pain but I would continue with the investigations and perhaps mention the pain to your doctor and ask if it could be shingles.      
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,937
    • Most Online
      1,763

    Newest Member
    ckrlink1
    Joined