Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix together the gluten-free flour, baking powder, and kosher salt in a large bowl until well-blended.

Add Greek yogurt and stir until a sticky dough forms.

Dust a clean surface and knead the dough gently about 15 times until smooth.

Divide dough into 8 pieces, roll each into a strip and twist into knot shapes, tucking ends underneath.

Place knots on the baking sheet and brush with olive oil.

Bake for 20-22 minutes until golden brown.

Melt butter in a skillet, sauté minced garlic until fragrant.

Toss baked knots in garlic butter and sprinkle with Parmesan and parsley before serving.