Garlic Knots

Have you ever salivated over the buttery garlic knots that are served by most pizzerias? I have been dying to make these for the low protein diet. I am happy to share that they turned out perfectly!

The mechanics of the recipe are similar to the cinnabons I recreated last spring. It is actually a very simple recipe if you use a bread maker to crank out the dough. The traditional high protein recipes I found called for pastry dough, which we all know is way off limits for the low protein diet. I used traditional bread dough to make things easy. I am not messing around trying to make pastry dough when my bread machine can make the dough for me. However, you can use whatever low protein dough you would like or method to make it. I just go for the easy option because I spend enough time already in the kitchen.

If you are following the precon diet, low tolerance kiddo or maternal PKU this recipe is for you! Enjoy and share pictures if you recreate!

Low Protein Garlic Knots

Recipe makes 9 garlic knots (about 55 grams per knot)

Each knot has 18 mg of phe, .5 gms protein and 201 calories

1/2 recipe of my favorite low pro bread machine dough

6 tablespoons butter

5 tablespoons (37 grams) Follow Your Heart Parmesan

7.25 tablespoons (29 grams) fresh, chopped parsley

3 cloves of garlic, minced

1. Make the dough in bread machine.

2. Dust prep space with wheat starch. Separate dough into two balls.

3. Roll out and gently stretch. Tear at 6 to 8" increments.

4. Shape each rope into knots and place on oiled casserole dish. I brushed some oil on top so they did not dry out while rising.

5. Place in warm, dry area to rise for 30 minutes.

6. Preheat oven to 450 degrees while knots rise.

7. While knots rise, mix together butter, garlic, parmesan and parsley.

8. Once risen, brush the tops with most of the butter sauce.

9. Place in oven and cook for 40 minutes.

10. Brush with the rest of garlic sauce and serve with marinara dipping sauce.