Preheat your oven to 400°F (200°C). Combine warm water and yeast in a mixing bowl, allowing it to sit for about 5 minutes until frothy.

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

Transfer the dough onto a floured surface and knead gently for about 2 minutes until smooth.

Divide the dough into approximately ten equal pieces, roll into ropes and tie into knots. Place on a greased baking sheet.

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

Brush knots with melted butter, sprinkle with parsley and flaky sea salt, then bake for about 15 minutes until golden brown.