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.
1 small bowl
1 large bowl
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!