Garlic Powder vs. Fresh Garlic – Which is Better?
A good rule of thumb for garlic powder is to use 1/2 of a teaspoon in place of 1 garlic clove. Garlic powder is essentially just garlic cloves that have been dehydrated and pulverized into a powder. The taste is usually sweeter and milder than fresh garlic, which is why the garlic powder in this recipe is used only towards the end.
Gluten-Free Bread Dough
To make your garlic knots, you’re first going to need a great pale bread dough to work with. Some of you may already have your own favorite homemade paleo garlic bread that you regularly make and that’s fine; you can probably make do with that already. However, I really like this dough for making garlic knots because it gives it that crisp outside while still having that soft interior.
Instead of using refined wheat flour, which can trigger inflammation in many people (1), this dough is made using almond meal and arrowroot flour as a base. The almond meal is low in carbs, high in fiber, grain-free, and packed with vitamins and minerals. Meanwhile, the arrowroot flour helps to form the dough-like consistency. It also helps with providing digestive benefits along with being totally gluten-free as well. Baking soda, almond milk, and olive oil are also added to the dough mixture to tie it all together. And finally, there is, of course, a generous sprinkling of garlic powder at the end to seal the deal.
Pro Tip: Use Garlic Infused Olive Oil for Even More Flavor
You can never have enough garlic, right? If your garlic cloves aren’t flavorful enough, feel free to use garlic infused olive oil instead of just regular olive oil. This will add another subtle hint of garlic to your bread, which is great if you don’t have garlic powder on hand to finish it off.
Once your dough mixture is prepared, it’s a simple matter of rolling them into the knots, brushing them with more olive oil and then baking them for about 12 to 15 minutes. To make the garlic coating, you’re going to have to heat some more olive oil and add chopped garlic cloves and fresh parsley. This final coating is packed with health benefits as well; the olive oil helps protect your heart, the garlic lowers blood pressure and boosts your immune system, while the parsley helps to lower inflammation in your body. (2)(3)(4)
These paleo garlic knots truly do make quite an addictive snack. With their delicious garlic flavoring from not only the coating but also the garlic powder used in the dough, they can be enjoyed freshly made or reheated in a toaster oven. Feel free to whip up some homemade paleo tomato sauce to enjoy with them as well.
P.S. – Since we’re on the topic of pizzas and homemade crust, be sure to check out this list of recipes that would work well with our garlic knots.
- For the knots
- ½ cup almond meal
- ½ cup arrowroot flour plus extra for dusting
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup almond milk
- ½ tsp garlic powder plus extra for dusting
- 1 ½ tbsp olive oil plus
- For the garlic coating
- 3 garlic cloves, finely chopped
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, arrowroot flour, garlic powder, baking soda and salt.
- Add the almond milk and 1 tablespoon of olive oil and mix to make a smooth dough.
- Lightly dust a working board with some extra arrowroot flour.
- Roll out the dough into a rectangle 1/3 inch thick.
- Dust with extra garlic powder.
- Cut the dough lengthwise into 8 strips.
- Roll out each strip into a rope then tie it into a knot.
- Place them on the prepared baking sheet.
- Brush the knots with ½ tablespoon of olive oil.
- Bake for 12 - 15 minutes or until they are just starting to turn golden.
- Meanwhile, in a small saucepan heat 3 tablespoons of olive oil over medium heat.
- Add the garlic and cook, stirring, until just softened, about 2 minutes.
- Stir in parsley and season with salt.
- Transfer the garlic mixture to a bowl and add warm knots.
- Gently toss until coated and serve.
|Vitamin A||4 µg|
|Vitamin C||1.6 mg|
|Folic Acid (B9)||2.4 µg|