Every so often a recipe comes my way that is so wonderfully simple and so wildly versatile that I disappear into my kitchen for a week and cook nothing else. Cleo’s Revol-Oopsie Rolls is one those recipes. Oopsies are a neutral food, and so serve as a perfect foundation for a zillion other recipes — but for me, it’s mostly about sandwiches.
As I’ve mentioned a time or three, I love bread. I love bread and I miss bread and my heart breaks for bread. But since finding out I have a wheat sensitivity — and since going Paleo, with its wariness of of neolithic foods such as grains — I’ve been off the bread. But I miss it. I dream of bread. I dream of sandwiches. Grilled cheese sandwiches, BLT’s, Reubens. Roast beef with lettuce and tomato. Sloppy Joe. Mushroom cheeseburgers. Did I mention BLT’s…with fresh avocado? All favorite food combos I’ve avoided, or eaten with a fork and knife, or juggled on lettuce leaves…til now.
This recipe was tucked away over at LowCarbFriends.com. The very talented Cleochatra was attempting to whip up a batch of Revolution Rolls (an old Atkins recipe). Where the recipe called for 3 tablespoons of cream cheese she added 3 ounces, and thus created what the hungry low-carb masses had been desperate for: something to put on the outside of their food so they could once again eat among the sandwiched (between the sandwiched?). The original recipe was, by all accounts, “the yuck” (dry and crumbly), so we have Cleo to thank for a beautiful mistake.
Do they work as bread? Most LC/GF bread falls apart!
This truly does work. If you’re not familiar with making meringues or souffles it might seem like it won’t (bread made of nothing but eggs and cheese? Huh?), but it does. Oopsie Rolls are not the same as bread — and if you still eat bread you probably won’t be impressed — but if you’ve been depriving yourself of bread for the sake of health, then you will be thrilled to find these resilient rolls can do everything regular hamburger rolls and sandwich bread do, and then some.
Like Wonder Bread ™, Oopsies are mostly air. Unlike Wonder Bread ™, they’re good for you. They feel as light as air — and indeed, they are mostly air; the photos below show the air bubbles up close — and feel as though they couldn’t possibly support a messy burger. They do, though; they’re surprisingly strong and flexible, like little fluffy superheroes.
The texture is wonderfully smooshy, like a supermarket hamburger roll (but thinner); they squish down just like that when you bite into them. They’re spongy, like a…um…like a sponge, and this spongy structure gives ’em a lot of strength. Think of a suspension bridge — mostly air, but incredibly strong.
They hold together (not all low-carb breads do), even under the weight of a double cheeseburger. They taste good, provide a bread-like tactile feedback to the mouth and fingers, and most importantly, they perform the most crucial function of breadhood: transporting your food as you built it — carefully arranged layers of meat, cheese, veggies, mayo, and of course bacon — to your mouth quickly and efficiently (not to mention with aplomb and dignity, which is harder to do when you’re holding a bunless burger wrapped in wet lettuce).
What are they like? Most LC/GF bread looks, feels, and tastes awful!
They taste so good! We frequently just eat them plain. They don’t have a dominant flavor of either eggs or cream cheese, unless you pop one in your mouth straight out of the oven (I find them mildly ‘eggy’ at first, but it fades). Once they cool they’re fairly neutral and can support all kinds of flavors.
These rolls also toast up so very nicely — which means that grilled cheese sammies are divine. Toast them with garlic and onion and serve with sour cream and chives. If you want to go sweet, you can just toast them under the broiler for a couple of minutes, add butter, cinnamon, and sugar free syrup and you’ve got a very tasty approximation of French toast. (I recommend, however, making actual French toast out of them…oh yum!)
We just had hot roast beef with melted swiss on these Oopsie Rolls, and are still blissed out from the experience. Give ’em a shot!
The Recipe: Oopsie Rolls (Gluten-Free Buns)
Parchment paper is highly recommended as these puppies will stick to pans like crazy, even sprayed pans. Egg white is an effective glue! If you don’t have the parchment paper (which is NOT the same as wax paper, as I found out the hard way, whoops), then oil up some foil to line your cookie sheet with.
It’s also very important to get good, stiff egg whites — and I mean, turn-the-bowl-upside-down stiff. Cream of Tartar works wonders, as does a very clean metal or glass bowl (plastic bowls trap oil, the death of well-whipped whites) and very clean beaters.
Use two finished buns per sandwich — they will be too thin to slice.
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
I sprinkle sesame seeds on some of them before baking.
Makes 6 Gluten-Free rolls.
Net Carbs: 1g