How To Make Gluten Free Dinner Rolls

When you choose to live a gluten-free lifestyle, one of the things that you might miss is bread. Wouldn't it be great if there was an natural, whole foods alternative that was easy to make from common ingredients; portable; and versatile? Better yet, very inexpensive to make and quick? And best of all, tastes good?

Through a happy accident, blogger Jamie VanEaton has hit upon it. Her "Oopsie Rolls" have been so popular that not only she, but others, have run contests to see who could come up with the most or most creative uses for them.stanford.wellsphere.com/healthy-eating-article/oopsie-challenge-recipes/259248 The basic ingredients are eggs; cream cheese, cottage cheese, ricotta cheese, sour cream or mayonnaise; and cream of tartar. No gluten and very low glycemic. In fact, these are almost the same as the rolls in the Atkins Revolution cookbook. The difference is that VanEaton misread the recipe and added ounces of cheese instead of tablespoons.cleochatra.blogspot.com/2007/10/better-than-ever-best-yet-revolution.html

Since then, she herself, as well as others, have refined the recipe and added many variations on it. Besides serving it as dinner rolls, you can take them with you to replace buns on burgers; turn them into pizza crust; add toppings to make them into Danish rolls; even How to Make Low Carb Thanksgiving Dressing with them. You can add stevia when you're doing sweet things with them, or spices and herbs to make them savory. Just about anything that can be done with bread can be done with them. All without using expensive or hard-to-find ingredients.

Low Carb Rolls

Save Cancel

URL | Web Search

Select a video

Low Carb Rolls

source: www.youtube.com

"Nicki" shows how to make the original Atkins rolls. She uses two bowls, a mug, eggs, cream of tartar, cottage cheese, cream cheese, whey protein powder, and Splenda. She notes the Splenda, cream cheese, and whey protein powder are optional. She explains that the mug is for separating the eggs so that no yolk can get into the whites. She puts the separate whites right into her food processor so that if she breaks the yolks on subsequent eggs they won't ruin the ones she's already done. She preheats her oven after separating them. To the yolks, Nicki then adds tablespoons, rather than ounces, of cream cheese and cottage cheese (because she didn't have quite enough cream cheese) and adds the Splenda and whey protein powder. She adds the cream of tartar to the food processor with a whisk attachment and uses it to beat the egg whites, and while that's happening, beats the egg yolks and cheese with a spoon. Next, she adds the whites to the yolks and folds it together lightly. She puts a silicone mat on a tray and puts the mixture on it in spoonfuls. She then bakes it.

Step 1: Gather Your Ingredients

The general rule is to use one ounce plus 1 teaspoon of cream cheese, ricotta, cottage cheese, sour cream or mayonnaise, or mixture of them, per every egg. You could also use creme fraiche or German-style quark, as long as it's moist and it's dairy. If you're doing something Greek, a fresh goat cheese would also work. Each egg/cheese will make 2 rolls, so you can expand this recipe as you like.cleochatra.blogspot.com/2009/05/gluten-free-low-carb-buns-aka-oopsie.html,

For a dozen rolls, or enough to provide buns for 6 burgers:

3 extra-large eggs
3 ounces plus a tablespoon of either/or cream cheese, cottage cheese, ricotta cheese, fresh goat cheese, mayo, sour cream, creme fraiche, or German quark
1/4 teaspoon cream of tartar
Pinch of salt

You'll also need:

A mixer or food processor
Another large bowl
A small cup or bowl
A spatula or metal spoon
A cookie sheet or jelly roll pan
And parchment paper or a silicon mat

Step 2: Eggs, Beaten

There are three important techniques to ensure your rolls turn out well: avoid getting egg yolk in the egg whites before beating them; be sure to beat the egg whites very stiff; and be very gentle in combing the yolks with the beaten whites. If you can do all these things well, your rolls will look, taste, and feel just like egg buns.

First, set out your cream cheese or other cheese (if using instead of sour cream or mayonnaise) to begin getting soft.

Next, separate your eggs. Crack the egg on a flat surface, which decreases the chance of getting eggshell back into the egg and possibly breaking the yolk.www.finecooking.com/item/13077/not-all-its-cracked-up-to-be The hold the egg with the broken side up over the small bowl or cup, with the other half egg shell also pointing up, and pour the egg back and forth between the two, allowing the egg white to slide out of the shell and into the cup. Do this until almost all the egg is in the cup. Then put the yolk in the large bowl; dump the cup into bowl of the mixer or food processor, and discard the shell. Do this until you have separated all the eggs.

You have just done the step that is the most difficult and takes the longest in this recipe.

Now, preheat the oven to 300°F and put the parchment paper or silicon mat on your cookie sheet or jellyroll pan.

Use a spoon to mix the cheese (or mayo, etc.) and any spices/herbs you're using into the egg yolks, stirring rapidly until the cheese is broken up into very small pieces, or the mayo/sour cream is uniformly distributed. You could also use an immersion blender for this.

Next, add the cream of tartar to the egg whites, and turn on the appliance. Beat until it's very stiff; sometimes called the "stiff peak stage".

Immediately add the beaten whites to the yolk/cheese mixture, gently folding it in until you have a yellow, fluffy mix. If you stir to hard, the whites will break down and it will be runny (and you can make scrambled eggs with it). cleochatra.blogspot.com/2009/05/tips-for-trouble-free-oopsie-rolls.html Add the whites a little at a time, rather than all at once.

You can also fold in the whites incompletely, and then scoop out the first several rolls' worth before finishing mixing in the whites to the egg yolks at the bottom of the bowl. If you do it this way, the top stuff won't have too big a ratio of whites, and there will be enough whites left for the yolk mixture in the bottom of the bowl.

Use a large spoon to pile the mixture in roll-sized piles on the covered cookie sheet, and bake for roughly 30 minutes. Too long, and they could be crumbly, so begin checking at 25 minutes to make sure they don't over brown. Remove and allow to cook before removing from baking sheet.

Step 3: Notes and Variations

You will notice if you make these once that the big problem with storage is that they can get tacky and sticky if you just allow them to cool briefly and then pop them in a storage container. To avoid this:

Allow the rolls to cool for several hours, up to an entire day, before storing them (that is, if the people in your house don't eat them first)
Use a paper lunch bag or open zipper bag on your counter to store them after they've cooled
If you're packing them to take with you on a cool day, you can seal the zipper. On a hot day, leave it open until just before you walk into the restaurant or wherever you're eating
If making a large quantity, you can put these in a woven basket in layers with wax paper in between the layers, or linen kitchen towels

Here are some ideas on what you can make from this basic recipe:

Add stevia to the yolks so that they are sweet, and make sweet crepes with berries and whipped cream
Add pepper and thyme to yolks, and use it to make savory crepes with fillings like ham and cheese; mushrooms, onions, and zucchini; and more
Add oregano and a little grated Parmesan cheese to the yolks and use as a foundation for pizzawww.wellsphere.com/healthy-eating-article/oopsies-the-challenge/259251
Add stevia (always to the yolks, not the whites) and a tablespoon or so of no sugar added jam to make Danish rolls
Use to make garlic bread topped with cheese and pesto
Add stevia and top with butter and maple syrup/sugar-free maple syrup as French toast or pancakes
Undercook and hollow out the tops. Add flavored whipped cream with stevia to make cream puffs
Treat as bread to make How to Make Low Carb Thanksgiving Dressing
Add shredded cheddar, snipped fresh parsley before baking, and then brush with butter and sprinkle with garlic salt to taste come up with buns similar to Red Lobster's cheddar buns