Make a batch of this garlic rosemary Spanish Paleo bread recipe and surprise your guests with these 5 traditional Spanish tapas sandwiches without having to leave your kitchen.
1 cup / 120 gr. tapioca flour
2 Tbsp. coconut flour
1 tsp. garlic powder
2 tbsp. fresh rosemary, finely chopped
1 pinch of salt
1/3 cup (65 gr.) Trex butter (In the UK), palm shortening (US)
1 cup (120 ml.) full-fat coconut milk
1/4 cup (60 ml.) water
4 large eggs, room temperature
1 large egg plus 1 tbsp. water, for the egg wash
Preheat the oven to 200 C / 400 F. Grease and line a large baking sheet with parchment paper. Mark your bread lengths by drawing two sets of parallel lines lengthwise on the parchment paper. (5 in./12.75 cm long and 1 in. / 2.5 cm wide. Space them at least 2 in. / 5 cm apart)
In a medium bowl, whisk together the tapioca flour, coconut flour, rosemary, garlic and salt. Then, in a small saucepan over medium heat, combine the butter, coconut milk and water.
Once the butter has melted, continue to heat the mixture until a few bubbles break the surface, but don’t let it boil.
Remove from the heat then pour the dry mixture into the wet mixture. Stir immediately, stirring slowly at first to incorporate the flour, then vigorously until the mixture forms a soft blob of dough.
Transfer the dough to a stand mixer fitted with a paddle attachment. Stir on low speed for about a minute to cool it down. Meanwhile, beat one of the eggs in a small bowl and set aside.
Turn the mixer up to medium speed and add one egg at a time to the dough, beating each egg before adding it. Allow each egg to be completely combined before adding the next, as the dough will break or separate with each addition.
After adding the first three eggs, increase the mixer speed and beat for about a minute or until it is smooth. Add more beaten eggs a little at a time until the dough is creamy looking. Test the consistency of the dough by taking a little bit of dough between your index finger and thumb. It should be like chewing gum.
Using a large pastry bag fitted with a 1 in. (2.5 cm) plain tip, pipe the mixture into 5 in./12.75 cm long. Space them about 2 in. (5 cm) apart on the prepared baking sheet. Use smooth, upward movements as you pipe. As you finish each bread shell, release pressure and pause for a moment before lifting the tip away.
Prepare an egg wash by whisking 1 large egg and 1 tablespoon of water. Using a pastry brush, gently coat the piped dough with a thin layer of egg wash. Use a dampened finger to smooth out bumps in the dough, but down press down the dough.
Bake for 15 minutes, then turn the heat down to 175 C / 350 F and bake for 20 to 25 minutes further, until the loaves of bread are puffed, golden and firm to the touch.
Remove from the oven and transfer to a wire rack to cool.
Once they are cool enough to manage, cut lengthwise and feel free to fill them with any Spanish foods you desire!
Recipe adapted from My Paleo Patisserie. Tips by Jenni Hulet.
Keywords: Spanish, Paleo, Bread, Tapas