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

Once your yeast is frothy, stir in gluten-free all-purpose flour, olive oil, garlic powder, and salt until a sticky dough forms.

Turn the dough out onto a lightly floured surface, knead gently for about 2 minutes until it becomes smoother.

Divide the dough into 10 pieces, roll each into a rope about 6 inches long, and tie into knots.

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

Brush the tops of the knots with melted butter, and sprinkle with parsley and flaky sea salt.

Bake for about 15 minutes, or until the knots are golden brown.

Let them cool slightly before serving warm with marinara sauce.