“Oopsies” Gluten-Free Flourless Hamburger Buns (…at long last, sandwiches!)

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.

Roast beef, swiss, mayo, and lettuce are easy to handle on an Oopsie.

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.

Click to see a super-cool higher-res version of Oopsie air bubbles.

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!

A plate of fresh Oopsies

A plate of fresh Oopsies

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.

Nutrition Info:
(all nutritional info on this site is estimated using Fitday.com and MyFitnessPal.com)

Calories: 88
Fat: 8g
Protein: 4g
Carbs: 1g
Fiber: 0g
Net Carbs: 1g

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16 Responses to “Oopsies” Gluten-Free Flourless Hamburger Buns (…at long last, sandwiches!)

  1. Maureen says:

    I just made eggs benedict with the oopsies, with home made hollandaise, bacon and asparagus, and used my company as a guinea pig and she loved it as much as I did. Yummie!!!!!
    When you make french toast with these do you do it just like regular french toast or change it up somehow. I’m not sure I could eat it without maple syrup adn we get that homemade too from Kimball Farm in Haverhill, double yum, if I’m allow to say so about something that’s so much sugar but it’s natural.

    • Woo hoo! Love it! Sounds superb…please to be sending the recipe you used. 🙂

      With french toast, I do it exactly as I would regular bread. The Oopsies are remarkably resilient, even when soaked in eggs. I worried they would fall apart, but they’re structurally more sound than soggy bread any day. I beat together a couple of eggs, a tsp of vanilla, a tsp of cinnamon, and a dash of cream or almond milk. Soak the Oopsies like you would the bread, and fry the same way.

      If you can get fresh, homemade, local maple syrup, use it!! I miss maple so much! What we use is melted butter with a scant tsp of honey mixed in. Pour over the finished Oopsie FT, sprinkle with cinnamon, cover with fresh raspberries (I nuke mine for about 30 seconds to make them saucy. I love my fruit saucy. And sassy), and proceed directly to Heaven.

      • I also let the Oopsies soak in the egg mixture longer than I would bread, because the Oopsies are not as porous. I found that if I don’t soak them long enough, they are dry and boring in the middle. Extra soaking = extra yum.

  2. Just had breakfast with oopsie frence toast, you’re right it does hold together better than bread, bacon and coconut milk, with a little real maple syrup. I forgot to put cinnamon in and I used cococnut milk. i made hollandaise sause y;esterday for the eggs benedict and had 3 egg whites left over so I used them and 1 whole, I love my yolks, and they came out great.

  3. Pingback: Recipe: Home Made Bacon Mayonnaise (Eat your heart out, Ancel Keys!) | Cleaning My Plate

  4. I’m so glad you like my oopsie roll recipe! Would you mind a swap and I’ll post one of your more popular ones? Let me know.


    • OMSquee! Cleochatra, hello (I mean, Jamie)! Your Oopsies have reached legendary status in my family — you’re a superhero around here. 🙂 You just made my day. I’d love to do a recipe swap — is there one you have in mind, or…?

      When I first disovered the Oopsie recipe a couple/few months back, I found the animated gif you were using on your posts hypnotic. It’s the one with the stick figure girl doing that little dance, which cracked me up every single time you posted. I started calling it the “Oopsie Dance,” and my fiancee knows when it’s time to make the Oopsies because I come into the kitchen doing Cleochatra’s Oopsie Dance. You’ve had some serious influence around here. 😉

  5. Kathy says:

    We are GF and dairy free, too. I made a batch of cashew cheese and used that in place of the cream cheese. Let me say, this is my first experience where a dairy free (cheese) substitution worked. They are wonderful! I am so thankful to find (and be able to adapt) this recipe.

    • Kathy – I’m so glad you were able to adapt this! I have wondered about dairy-free; during my dairy-free periods I sadly say goodbye to Oopsies. I will have to try What you did — thanks!

  6. Glenn G Jones says:

    Made these today….they are perfect for my 4th of July burgers

  7. I guess practice will make perfect. I can’t imagine folding that heavy yolk mixture into the whites without them breaking down. Mine are in the oven and they look pretty flat 😦

    • Try this:

      Before folding the yolks into the whites, take a scoop of the whites and gently fold it into the yolks. This lightens the yolks so they won’t just dive straight to the bottom of your bowl of whites. Once you’ve folded some white into the yolks, then fold that mixture into the whites. It should stay fluffier. Be careful not to over fold, that breaks down the whites and flattens the batter (practice does make perfect with these!).

      A pinch of cream of tartar helps the whites whip up a bit sturdier.

      I’ve also found that a pinch of xanthan gum added while whipping the whites helps them get fluffier and even sturdier than cream of tartar. It makes them stay taller in the oven, and they can take the heavy yolks better.

      It took me a while to get these down pat, but now I have them ready in less than 40 minutes. Practice practice! Good luck!

    • Woody says:

      I just made these for the first time and had the same concern. Instead of poring the egg yolk mixture directly into the whites i pushed the whites gently to the side of the bowl and poured about 1/3rd of the mixture down the side of the bowl so that it settled under the whites. I then folded the mixture up into the whites. I repeated until all of the egg yolk mixture was folded in. This worked well in keeping the whites from breaking down. The rolls came out exactly as picture on the website. Really great for GF bread substitute.

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