Preheat your oven to 400°F (200°C).

Combine warm water with the active dry yeast and let it sit for 5 minutes until frothy.

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

Knead the dough gently on a floured surface for about 2 minutes.

Divide dough into 10 pieces, roll each into a 6-inch rope, and knot them with the ends tucked underneath.

Cover formed knots with a kitchen towel and let them rise for 20 minutes.

Brush melted butter on each knot and sprinkle with parsley and salt.

Bake for around 15 minutes until golden brown.