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GAPS Oopsie Buns

Oopsie rolls have been a staple of the low carb community for many years.  I first encountered them while following the Schwarzbein Principle program.  They faded from my memory for many years but recently the arose in my subconscious and I went looking for the recipe once again.  They are quick and easy to make and have no fiber or nuts so if those bother you these are the bread substitute for you.  I am discovering that there are so many ways to dress them up!  The girls and I had nut butter sandwiches on them today while at their homeschool co-op.  They are brilliant as burger buns and I think if you make them the right shape they would also work quite well as a hot dog bun!  They also would be a great side for my Spaghetti Sauce Soup or with a salad.  Anywhere you used to have bread you can use an oopsie bun to fill that gap.

The original recipe Cleochatra’s Best Ever Revol-Oopsie Rolls isn’t quite GAPS legal but I figured out  few tweaks (the last one was thanks to a helper on my facebook page) and it’s good to go.

GAPS Oopsie Rolls

Dry Curd Cottage Cheese

3 large eggs
1/8 tsp salt
1/8 tsp lemon juice
3 ounces Dry Curd Cottage Cheese or GAPS yogurt or kefir that has been dripped till it is very thick, like cream cheese.  You can also make this with GAPS sour cream that you have dripped to make it thicker.

Equipment
1 small bowl
1 large bowl
cookie sheets
parchment paper or lard or coconut oil
electric mixer
Preheat oven to 300 degrees. Separate the eggs and put the yolks into one bowl and the whites into another much larger bowl. I always make sure that I separate my eggs over a separate bowl just in case you get a nasty surprise when you open it, plus if you break the yolk all is not lost. If you don’t know how to separate and egg watch this video.
In the large bowl, whip egg whites and lemon juice until stiff peaks form and set aside.  In the other bowl add salt, and DCCC to the yolks. Beat the egg yolk mixture till smooth. Gently fold the yolk mixture into the egg whites with a spatula, being careful not to break down the whites. Fold until the mixture is an even yellow but no longer.

Line a cookie sheet with parchment paper or grease it well with lard or coconut oil. Make small mounds of the mixture on the cookie sheet. These will only flatten slightly while cooking so make them the shape and size that you want the finished product to be and flatten if necessary.  I use a large serving spoon and it seems to hold just the right amount for one bun.

Here they are ready to go into the oven.
They did spread enough to touch each other when cooked,
but they easily break apart so that isn’t really a big deal.
This is a bit more than half of a double batch
in case you are wondering how much it makes.

Bake about 30 minutes (less if they are smaller. You want these slightly soft not hard and crunchy). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool completely before storing in an airtight container or they will get soggy. These freeze well I hear but never last long enough here to try that out.

Tonight I tried adding some honey to a batch.  About 1 tsp and offered them to my daughter as cookies.  She loved them!  They did get quite a bit darker than the normal ones.  I assume that was the browning effect of the honey.  I’ve got some ideas for experimenting making other foods using this as a base.  Hopefully those ideas will be coming here soon!


19 Comments

  1. Where do I find dry curd cottage cheese?

  2. I have almost always gotten it at Whole Foods but I think it is available at more mainstream grocery stores as well. The one I have pictured is the only brand that I am aware of. I have also purchased a case through UNFI and frozen it. They keep quite well in the freezer for a long time.

  3. Patty, do you know if Whole foods or TJ's carry's the Dry curd cottage cheese?

  4. I haven't seen it at TJ's but Whole Foods has it most of the time. It is seasonal so sometimes they don't. You can put a couple of packages in the freezer when you see it to save for the off season. I have been using it from my freezer for a while but I think I saw it the last time I went in.

  5. Darn! I can't do dairy products and I can't imagine these would be anything like what you've made without the cheese. Oh well. :-)

  6. I think it would work with dripped coconut yogurt if you make it.

  7. First, these are awesome! BUT mine turned out flat. I used kefir cream that I strained until thick. Was it not thick enough? still very good flavor, though.

    They are lighter than I imagined. i think I could eat a whole recipe myself, just because they aren't very filling.

    Second, I just did some melted butter with a tiny amount of honey in, spread it over the top, and sprinkled on some cinnamon, and yum, yum, yum. Hardly any honey, and yet it feels like dessert. I'm going to try putting some in my dehydrator to see what happens. Will let you know. Thanks for this, Patty!

  8. Mine do flatten some when they cool. You need the dripped yogurt to be as thick as cream cheese. That is really thick so don't rush the process. I always make a double recipe so that we will have some left overs. They aren't super hearty but they are great for burger buns or sandwiches. I need to make up some for hot dog buns soon.

  9. I wanted to report back that they turned out great in the dehydrator. They were definitely more fragile than crackers, but otherwise would be a good cracker replacement. I did some sweet, and some savory with onions, salt, and sourcream, then in the dehydrator. Really good. We aren't low-carb at my house, but whenever I make any sort of baked good, no one (including me) can control ourselves, and we eat way too much. So this will be good to have around, and I don't care how much everyone eats.

  10. Question, you mention several times that the cheese should be a thick as cream cheese, but you never once say that we can use actual cream cheese. Can we use cream cheese? My guess is yes, but I want to be sure. I do understand why you would recommend drained yogurt or kefir though, as it would add probiotics and other goodies to the mix.
    Thanks for the recipe :-)
    Roxanne
    http://5degreesofweirdness.blogspot.com/2012/03/brownies.html

    • Actually no cream cheese is not GAPS legal. It contains lactose and additives. That is why you need to either use the dry curd cottage cheese or dripped yogurt/kefir. The probiotics will be killed in the cooking process and so not benefit you in this recipe.

  11. I Have baked the bread now, I had a problem when mixing yolk with egg white. The egg white formed a foam and when mixed with egg yolk it was still having the foam but when I started taking with spoon to the sheet there has been a liquid and specially the last spoons. what do you think I did wrong?
    Can you post a video?
    Thanks for sharing your recipes
    Nahla

    • There can be a little bit of liquid at the bottom when you are scooping them out, I stir that back in, but I’m thinking you are saying there was more than a little bit. Were your egg whites stiff peaks? That is the key. I may do a video on that since some are confused on how to make stiff peaks but I’m not set up to do one yet. It takes a good 10 min with an electric mixer on high to get the egg whites that that stage sometimes longer. It goes faster with fresher eggs and takes longer with older ones in general. You need the egg whites so stiff that they don’t flow at all.

  12. Yes it was a lot of liquid and of course when I put a scoop of that liquid on the sheet it was flat and the bread was flat. Also the 1st 2 scoops in the beginning were having that foaming texture so it didn’t become flat but when it cam out of oven I was expecting something near subway Italian bread but it was more like a biscuit. I couldn’t make it a sandwich, can you open one of those bread and fill it as a sandwich? or do you just put 2 of them on each other?
    I used dripped kefir that has been dripping for 2 days and it was more a cheesy texture when I used it so I can’t suspect that the kefir was not good.
    I will try it again today and I will whip the egg white for 10 minutes, I don’t guess that I whipped that long(2 minutes maximum).
    Thanks a lot for your response. I have been trying to make sandwiches for my son for his lunch, and it is really hard trying to find something that works for his diet and in the same time he wouldn’t feel different than other kids.
    Nahla

    • You need to use one bun for each side of the sandwich, it isn’t something you can cut open. It sounds like you didn’t whip the egg whites nearly enough. Did you watch the video I posted on how to whip egg whites?

  13. We aren’t on GAPS (love your recipes tho!) so would cream cheese work then? If not then I can easily make it GAPS-style. Also wondering if probiotic farmers cheese would work?

    • Yes cream cheese works for this recipe. I’m not sure what your farmers cheese is like. This might work with something like chevre too but I haven’t tried that.

      • Probiotic farmers cheese is dry curd cottage cheese.

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