Recipe Notes:

Ground Sunflower Seed Meal Substitution: You can make your own ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into a flour; just be sure to not over-blend them, otherwise they will turn into sunflower seed butter (similar to peanut butter). If you can eat nuts, almond flour should work fine here at a 1:1 ratio substitution.

Gluten-Free Baking Powder Substitution: You can replace the gluten-free baking powder in this recipe by making your own at home using baking soda and cream of tartar. For the 2 tsp of baking powder this recipe calls for, you will need to use 1/2 tsp baking soda and 1 tsp cream of tartar. Cream of tartar can typically be found at your grocery store with the spices. This substitution will make your recipe grain-free.

To Make Dough Balls Rounder: Chill the dough in the refrigerator for about 15 minutes before transferring to your baking sheet. Note that the recipe does not call for this instruction as it is not necessary, but if you want to have dough balls that are quite rounded, this suggestion will help.

Net Carbs: Per serving, each garlic bread round contains 4.7 grams of net carbs. If you want to lessen the carb content per serving, you can exclude the Garlic Parsley Butter, which will yield 3.3 grams of net carbs per serving. One bread round is equivalent to one serving.

Refrigerator Storage: Store in an airtight container for up to 2 days. Note that the texture after storing may change slightly, but they will still taste delicious!

Reheating Instructions: Reheat in the oven at 400 degrees until warmed throughout, about 8-10 minutes, depending on how chilled they were from the refrigerator.