Poppy's Gluten Free Garlic Bread Knots
For the garlic bread knots:
- 225g of Eurostar Gluten Free Plain White Flour
- 1 teaspoon of salt
- 3 teaspoons of baking powder
- 1 full cup of Greek Yoghurt (fat free)
- 50g of Mozzarella cheese
- 2 cloves of garlic
- 30g butter
For the dip:
- Tin of Eurostar La Valle Chopped Tomatoes
- Basil
- Ground chilli
- Ground garlic
- Black pepper
- ¼ teaspoon of Eurostar Gluten Free Plain White Flour to thicken
Method
- Mix all dry ingredients together
- Add yogurt
- Mix in food mixer
- Add cheese
- Mix again until in a dough ball
- Knead by hand (10-20 times)
- Cut into 12 pieces
- Roll pieces into balls, then into snakes & knot them
- Brush with oil
- Bake 20-25 minutes 180*
- Cool for 10 minutes
- Melt butter & garlic in pan and add knots, turning for 2 minutes
- Sprinkle with Parmesan & parsley
- Add all ingredients for the dip into a pan and heat, add gf plain flour to thicken