In a stand mixer, combine 2 cups of gluten-free all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of instant rapid rise yeast, 2 teaspoons of psyllium husk powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix on low speed until well blended. Gradually add 3/4 cup of warm water, 1 large egg, and 2 tablespoons of olive oil. Stir on low for 1 minute, then beat on medium for 5 minutes until the dough is stiff yet smooth.

Preheat your oven to 375°F and line a baking sheet with parchment paper. Grease a 1/4 cup measuring cup with olive oil. Scoop approximately 1/4 cup of dough and roll it into a long rope, about 9 inches in length. Tie the rope into a knot, ensuring it holds its shape, and place it on the prepared baking sheet. Repeat until all dough is shaped into knots.

Cover the knots loosely with a clean kitchen towel and allow them to rise in a warm location for about 15 minutes.

In a small bowl, melt 4 tablespoons of butter and mix in 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1 teaspoon of dried parsley. Brush half of this garlic butter mixture over the unbaked knots.

Bake for 15-17 minutes until golden brown.

Brush the remaining garlic butter topping over the hot knots before serving.