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Paleo Garlic Knot Bread

Mandi
Nov 13, 2025
3 min read

Updated: Nov 14, 2025

Gluten-Free | Dairy-Free | Paleo | AIP Option

Soft, warm, salty, garlicky — the “bread basket moment” you thought you had to give up.

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Introduction

Garlic knots are the kind of food that make people feel taken care of. Warm. Pull-apart. Glossed in olive oil. A little salty. A little indulgent.The kind of thing you eat with your hands while standing by the stove.

But if you’re gluten-free, dairy-free, low histamine, AIP, or just trying to eat in a way that supports your body, traditional garlic knots are usually off the table.

Not anymore 🤍

These Paleo Garlic Knots are soft, chewy, golden, and deeply garlicky — made from a simple cassava + arrowroot dough that bakes beautifully and tears just like the real thing.

They pair perfectly with dips, soups, Italian dinners, and of course: Game Day spreads.

Welcome to the Damn Good Game Day Series.

🧡 Why You’ll Love These

Completely gluten-free + dairy-free
No yeast, no gums, no weird ingredients
About 10 minutes of hands-on prep
Easy AIP + low histamine substitutions
Look, feel + taste like real garlic knots
They disappear faster than anything on the table

Ingredients for the Garlic Knots

Cassava Flour – The base of the dough. Creates a soft, chewy, real-bread texture.
Arrowroot or Tapioca Starch – Adds stretch and lightness, preventing the dough from becoming dense.
Olive Oil – Gives the dough tenderness and the knots their signature glossy finish.
Warm Water – Helps the dough come together smoothly.
Sea Salt – Essential for flavor. Do not skip.
Garlic Powder – Provides classic garlic knot flavor without needing dairy-based garlic butter.
Fresh Parsley or Basil – Adds color and fresh, pizzeria-style aroma.

(Optional: Nutritional Yeast for “Parmesan-like” flavor; omit for AIP.)

Ingredient Substitutions:

Cassava Flour → Tigernut Flour (AIP alternative): Produces a softer, slightly sweeter knot.
Arrowroot → Tapioca Starch: Works exactly the same; use whichever you have.
Garlic Powder → Fresh Garlic: Finely mince and sauté briefly to prevent bitterness.
Olive Oil → Avocado Oil: For those avoiding high-oleic oils.
Nutritional Yeast → Omit for AIP: The knots remain delicious without it; they simply lean more garlicky than cheesy.

How to Make the Garlic Knots

Instructions:

Mix Dough:In a bowl, whisk cassava flour, arrowroot starch, sea salt, and garlic powder.Add olive oil and warm water. Stir until a soft dough forms.
Shape Knots:Divide dough into 8 pieces.Roll each piece into a rope, then tie gently into a loose knot.(If dough sticks, dust hands lightly with cassava flour.)
Bake:Place knots on a parchment-lined baking sheet.Bake at 375°F for 18–22 minutes, until puffed and lightly golden.
Garlic Oil Finish:Brush warm knots with olive oil, garlic powder, parsley, and flaky salt.
Serve Warm:Pull apart + dip. Heaven.

AIP + Low Histamine Notes

Omit nutritional yeast.
If sensitive to garlic, use garlic-infused oil instead of garlic powder.
Serve hot + fresh — baked starches can accumulate histamine if cooled and stored.

Frequently Asked Questions

Can I make the dough ahead of time?Yes — keep wrapped in the fridge up to 24 hours. Shape & bake fresh.
Can I air fry instead of bake?Yes — 360°F for 8–10 minutes, checking halfway.
My dough was sticky — what did I do wrong?Add 1–2 teaspoons more cassava flour. Cassava varies by brand; adjust like sourdough.
Do you have a recipe for the AIP compliant tomato sauce? You bet I do 😉. Click here for the full AIP Compliant Tomato Free Tomato Sauce recipe!