Preheat oven to 400F. Add arrowroot and plantain flour to a large mixing bowl. If you are NOT measuring by weight, you MUST sift, scoop, and level the plantain flour to use the correct amount.
Add salt, cream of tartar, and baking soda to the flour and stir to evenly combine.
Add water to a small saucepan then sprinkle the gelatin on top to "bloom" it (to completely wet it). Let it sit for a few minutes until you no longer see dry granules, then heat the gelatin over medium low heat until it melts.
Add oil and melted gelatin to mixing bowl. Stir with a spoon initially so that you do not burn your hands. After the melted gelatin has cooled, use your hands to knead the dough into a ball. It should come together easily. You may need to add extra water one TB at a time if it is too dry and cracks.
Divide dough into either 12 (for large) or 24 (for small) sections. Take each section and roll it out until it is about 8 or 10 inches long. Loop it around itself to create a knot (see video in blog post). Place on a parchment-paper lined baking sheet. Brush tops generously with olive oil.
Bake at 400F for 12-14 minutes for large knots. I did not test small knots, but I would check them after 8 minutes for doneness.
While the knots are baking, prepare the topping. Add olive oil (or ghee or butter) to a small saucepan with the 3 TB garlic and cook over medium heat until garlic is softened and very fragrant, about 5 minutes. Do not let garlic brown.
Remove knots from oven and brush liberally with the garlic sauce. Optionally, you can return them to the oven to broil for 1-2 minutes on high.
Remove to cool on a wire rack. Garnish with parsley and salt (note that if you use salted butter, you may not want to add any salt at all.)
If you won't be eating them all in one sitting, skip adding the garlic sauce. They do reheat well, so just pop them in a 350F oven for about 5 minutes then brush liberally with the sauce. You can optionally broil them with the garlic sauce on top if you like.
You can also FREEZE these and they turn out wonderfully. Just leave off the sauce until you are ready to eat them. I took mine straight from the freezer and baked it at 350F for about 10 minutes or so, until it was warmed through, then doused it in sauce
Ingredients
Directions
Preheat oven to 400F. Add arrowroot and plantain flour to a large mixing bowl. If you are NOT measuring by weight, you MUST sift, scoop, and level the plantain flour to use the correct amount.
Add salt, cream of tartar, and baking soda to the flour and stir to evenly combine.
Add water to a small saucepan then sprinkle the gelatin on top to "bloom" it (to completely wet it). Let it sit for a few minutes until you no longer see dry granules, then heat the gelatin over medium low heat until it melts.
Add oil and melted gelatin to mixing bowl. Stir with a spoon initially so that you do not burn your hands. After the melted gelatin has cooled, use your hands to knead the dough into a ball. It should come together easily. You may need to add extra water one TB at a time if it is too dry and cracks.
Divide dough into either 12 (for large) or 24 (for small) sections. Take each section and roll it out until it is about 8 or 10 inches long. Loop it around itself to create a knot (see video in blog post). Place on a parchment-paper lined baking sheet. Brush tops generously with olive oil.
Bake at 400F for 12-14 minutes for large knots. I did not test small knots, but I would check them after 8 minutes for doneness.
While the knots are baking, prepare the topping. Add olive oil (or ghee or butter) to a small saucepan with the 3 TB garlic and cook over medium heat until garlic is softened and very fragrant, about 5 minutes. Do not let garlic brown.
Remove knots from oven and brush liberally with the garlic sauce. Optionally, you can return them to the oven to broil for 1-2 minutes on high.
Remove to cool on a wire rack. Garnish with parsley and salt (note that if you use salted butter, you may not want to add any salt at all.)
If you won't be eating them all in one sitting, skip adding the garlic sauce. They do reheat well, so just pop them in a 350F oven for about 5 minutes then brush liberally with the sauce. You can optionally broil them with the garlic sauce on top if you like.
You can also FREEZE these and they turn out wonderfully. Just leave off the sauce until you are ready to eat them. I took mine straight from the freezer and baked it at 350F for about 10 minutes or so, until it was warmed through, then doused it in sauce