Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.

In a large bowl add flour, baking powder and salt and mix or whisk well. Add the yogurt and mix until well combined. I used a Kitchen Aid Stand Mixer (amazon affiliate link) and found the extra mixing helped the texture of the gluten-free knots. The dough will pull away from the mixer when well combined.

Place dough on a silicone rolling mat and using your dry hands coated with the tiniest bit of flour, roll into a ball and knead about 15 times. If it's too sticky you can add a little more flour but I find just having my hands coated in a little flour is enough.

Divide the dough into 8 equal pieces, then roll each piece into a ball and then using both hands roll each ball into worm like strips, about 9 inches long (sometimes its a little less, don't worry!).Pro tip: I find it easiest to roll into the worm like shape by placing the ball on a silicone mat and rolling with both hands.

Then tie or braid each strip into a “knot-like” ball and place on the prepared baking sheet.

Use a brush to lightly spread olive oil on the tops.

Bake on the middle rack of the oven until golden about 20-22 minutes. Let them cool 5 minutes.

While they cool, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.

Place the baked knots in the skillet with the melted butter and garlic and saute an additional minute. Sprinkle with Parmesan cheese and chopped parsley.

Serve as is or with a quick marinara sauce.

In a medium sauce pan, heat olive oil until shimmering, not burning.

Add garlic and saute for 30 seconds to a minute until fragrant and browning.

Carefully add tomatoes (they may splatter if you add too quickly!). Season with salt and let simmer for 20 minutes or more.