These paleo garlic knots are so delicious and full of fresh garlic flavor! They are also vegan, gluten-free, grain-free and dairy-free.
Oh. my. gosh.
You guys. I have an oven now! It’s SO amazing to be back in the baking world! I’ve been going a little overboard lately with baked goods, but I just can’t help myself.
I hope you all enjoy baking things because I certainly won’t be slowing down any time soon 🙂
The thing I like best about these paleo garlic knots is that they are also completely vegan and free of eggs! There are so many people who can’t eat eggs, and so many baked goods are off the table. These are so delicious that you won’t even miss the eggs.
Yesssss. Let’s make them!
For the dough, you’ll want to mix tapioca flour, coconut flour and baking soda. Add in water and apple cider vinegar and mix well. You may need to knead the dough a little bit.
Form into eight evenly-sized balls, then roll out into rods. Twist into knots and place on a baking sheet. While they are baking, make the garlic butter by mixing olive oil or melted butter with minced garlic or garlic powder, dried parsley and salt.
You can also add in some parmesan cheese, if you like and tolerate it.
My dough is too sticky, what did I do wrong?
The brand of flour you used might be a little less absorbent that the kind I used. Add just a little more coconut flour and knead until well mixed.
My dough is falling apart, help!
It’s probably just a tad too dry. Try adding a splash of more water, mix well and see if that helps!
Can I use a different type of flour?
Generally, substituting flour in gluten-free baking is not recommended. Different types of flour act in different ways…some are more absorbent than others, and some hold together better than others.
If you want to try using another type, know that I cannot guarantee that it will work, but you are welcome to experiment.
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Paleo Garlic Knots
- 3/4 cup tapioca flour (90 g) I use the Bob's Red Mill brand
- 1/4 cup + 1 tablespoon coconut flour (35 g) I use the Arrowhead Mills brand
- 1/2 teaspoon baking soda
- 1/2 cup water (4 oz)
- 1 tablespoon apple cider vinegar
- 2 cloves fresh garlic or 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon Salt
- 2 tablespoons olive oil or melted butter
- 1 tablespoon parmesan cheese (optional)
- Preheat oven to 350F.
- Mix tapioca flour, coconut flour and baking soda together in a bowl. Add in water and apple cider vinegar.
- If the dough is too sticky, add in more coconut flour a little at a time until the consistency is no longer sticky.
- Split dough into 8 equally-sized balls. Roll into tubes and twist into knots. Place onto parchment paper lined baking sheet. Place in the oven and bake 14-18 minutes, or until hardened.
- Mix fresh garlic, parsley, salt and olive oil or melted butter together. If desired add in parmesan cheese as well. Spoon over cooled garlic knots.
- Store at room temperature for 1-2 days, or in the fridge for up to 5 days.