Paleo garlic bread [Gluten free, Grain free, Dairy free]

Crispy on the outside, soft of the inside… nothing like a good paleo garlic bread to make your bbq (braai!) even better

OMG! OMG! This is heaven. No question about it. Just try it – it’s dead easy and it doesn’t taste of coconut, is moist, and you’ll be forgiven for thinking that you’re cheating and eating regular bread. 

The recipe is from A Girl Worth Saving and I’ll go as far as saying that this is my favourite paleo bread recipe … Ever! 

garlic bread rolls

When you initially mix the tapioca flour with the wet ingredients, it looks a hot mess. Don’t let that discourage you. You will land up with a pliable, flexible dough that can be kneaded! Just keep going. 

  So good. Crunchy outside, soft and chewy inside… I’m craving it now! 

Recipe for Paleo Garlic Bread Rolls

Author: Kelly Bejelly @ A Girl Worth Saving

What you need

½ cup of olive oil or palm shortening

½ cup of water

1 teaspoon sea salt

¾ cup of tapioca flour

¼ cup of coconut flour

1 large egg

½ teaspoon of Italian seasoning

½ teaspoon fresh chopped garlic

What you need to do

1. Preheat the oven to 350 degrees.

2. In a small pan combine the olive oil, water and sea salt and bring to a boil.

3. Remove from heat and add in the garlic and then the tapioca flour.

4. Mix thoroughly and let rest for 5 minutes.

5. Add in the in Italian seasoning and egg.

6. Mix in the coconut flour and then knead the dough for 1 minute.

7. Pinch a 1″ piece of dough and roll it into a ball.

8. Place the roll on a greased baking sheet. Repeat.

9. Bake for 30-40 minutes. Remove from oven and allow to cool slightly before serving. 

 These are best served immediately.  

Enjoy!! Oh, you will!  

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11 thoughts on “Paleo garlic bread [Gluten free, Grain free, Dairy free]

  1. Ohhhh!!! I am in bread roll heaven right now! Thank you for this awesome recipe. I followed the recipe exactly as you directed, it was very easy to make. One question: Is it supposed to be hollow inside? Or could it be that I needed to bake it a bit longer?


    • Hi! It’s a strange one actually – there were times I’ve had some holes inside, and others that turned out just right. I’ve also left out the garlic and it turned into a complete flop – just from leaving the garlic out!! Perhaps reduce the oven temp and allow to cook for longer? I’ve also had to experiment around until I found what worked with this recipe! But the taste is incredible anyway so it helps !!


  2. I just made these and they were really delicious!! Mine were kind of like biscuits- reminded me a little of the ones I use to eat from Red Lobster. Although, I had to add more coconut flour and tapioca flour in order for my dough to not be runny…. there was no possibility of me having to knead the dough. Next time I’ll tweak it a little more so that I end up with a larger amount. So good to have “bread” though 🙂 Thank you for sharing.


    • Thanks Ann, yes, these are great! The recipe is definitely a work in progress. I’ve also tweaked and changed it slightly whenever I’ve made it – probably something to do with different batches of the flours etc. Paleo baking can need some adjustments I’ve learned 😉 Thanks for trying it out – I’m glad you enjoyed them !


  3. Oh wow, thank you for sharing this. Due to personal health reasons i have to stay away from Gluten. Its a cold wintery day here in Stellenbosch today and so feel like hot soup. Now what is hot soup with out bread. Bonus, this looks so easy, no need for it to prove so we score! Hot freshly baked bread with soup!!!!!!!!!!


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