Pull-Apart Gluten Free Garlic Knots

In my house, everyone knows the rules about what I’m cooking and baking: Rule #1. Don’t ask! The kitchen is not just the kitchen. It’s my office, you know? And my laboratory. If I have to try to put words to what I’m doing, or trying to do, it ruins everything. I’m not thinking in words when I’m cooking, not yet. I’m thinking in concepts, and with my heart. But when I’m taking the recipe for Thick Crust Gluten Free Pizza on the blog (the one from GFOAS Bakes Bread) and making it into gluten free garlic knots—for the third time in a week? Well there’s no hiding in plain sight. And apparently my children can’t help themselves from, at the very least, excitedly sharing the “news” with one another. “Mom’s making bacon garlic knots again!!” *subtle*

These skillet garlic knots (thank you once again J. Kenji López-Alt) are more than “just” garlic knots. They’re pull-apart garlic knots. And they’re made in a cast iron skillet, which honestly makes alllll the difference. Instead of fluffy, doughy garlic knots, these are just the right amount of crispy on the bottom and packed with all kinds of delicious flavor (even if you make them without bacon, but of course they’re better with it).

Now I haven’t tried this or anything, but I suspect that these would even work with my yeast-free gluten free pizza crust. And then of course there’d be no rising. You’ll miss out on all the yeasty goodness in the flavor, but the texture should still be quite good. And with all that bacon, garlic, oregano and basil goodness going on, how could you go wrong?

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