Preheat your oven to 400°F (200°C). In a mixing bowl, combine warm water and active dry yeast, letting it sit for about 5 minutes until frothy.

Add gluten-free all-purpose flour, olive oil, garlic powder, and salt to the yeast mixture. Stir until a sticky dough forms.

Lightly flour a clean work surface and knead the dough gently for about 2 minutes until smooth and slightly elastic.

Divide the dough into approximately 10 equal pieces and roll each into a 6-inch rope, tying each into a knot.

Cover the knots with a kitchen towel and let them rise in a warm area for about 20 minutes.

Brush the knots with melted butter and sprinkle with chopped fresh parsley and flaky sea salt. Bake for about 15 minutes.