Not sure why I'm stuck on the idea of having garlic knots. I never once attempted to make them pre-allergy days. The only garlic knots I've ever had were made in an amazing pizza parlor in Belle Harbor, New York, called Plum Tomatoes Pizzeria. Holy cow, are those suckers good! Everything in this place is good. We ate in a couple times, but once my sister owned a permanent home in the area, we ordered take-out and had their luscious deliciousness delivered right to our door. Those were the days.
No more wheat or butter for me. And I have no hope of creating anything remotely like them, without yeast. The more research I do, the more I'm convinced that a reasonable facsimile are possible gluten-free, just not yeast or egg free. It's easy enough to make garlic butter with Earth Balance. Not the same, but as the memory of dairy and wheat fade in the data banks of our taste buds, the new ingredients will take hold and satisfy. That's the theory, anyway.
But the yeast thing really sucks. Bread texture is beyond dense without yeast. I've been working on a pizza crust that isn't half bad, but it wouldn't work as a garlic knot. The dough is too sticky. I made Noah's Rolls last weekend for a Christmas party, but the egg replacer I used - flaxmeal goop - overpowered the flavor and ruined it for me.
The texture wasn't half-bad, but the color was anemic. They didn't brown. Not sure what to do about that yet. An egg wash is out. Can I brush it with garlic butter before it finishes baking? Conventional wisdom calls for the butter brush-down after they come out of the oven.
T'is a puzzlement. I'm making lasagna tonight. I'd really like to have garlic bread with it, but I haven't found a good savory bread recipe yet. That's why garlic knots popped into my head. If I can get the rolls right, I can wash them down with garlic butter and call it good.
I'm going to try Ener-G Egg Replacer instead of flaxmeal goop this time and see what happens. If it works out, I'll post it into my library.
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