Sunday, March 10, 2013

Oopsie Bread Buns



Bread???? Yes, "bread"! Ok, ok, ok. It's definitely not bread in the traditional sense. It's grain-free, gluten-free, sugar-free, and very low carb. Sounds too good to be true? Ok, yes. But it's really mostly paleo/primal-approved unless you're avoiding dairy. It's also only 3 ingredients that happen to be common and easy to find: eggs, cream cheese, and cream of tartar. Wait! I know what you're thinking. That sounds terrible and cannot possibly even begin to be any form of palatable bread. I was highly skeptical myself. I found the recipe on Pinterest, and almost glossed over it. But the more and more I looked at it and the ingredients, the more I was tempted to try. I mean, it's three ingredients and not even a whole lot of each ingredient anyways. If it's terrible, it's not a huge waste to toss it out. I made it, and I am thoroughly impressed. This is not a bread and butter type of bread, and it's not going to be a good replacement for that. Instead, this is a great bread when you're dying to chow down on a burger or a chicken sandwich. I've even had it wrapped around a sausage. On it's own, the bread has a slightly odd taste and texture, but when combined with a nice meaty filling, it's a great reminder of a nice soft bun.

Oopsie Bread Buns
3 eggs
3 oz. cream cheese
⅛ tsp cream of tartar

Separate the eggs while cold. Whites should be placed in a glass or metal bowl (not plastic!) for beating. Yolks can remain in fridge until needed. Allow whites to come to room temperature (about 30 minutes). Preheat the oven to 350°F. Whip whites and cream of tartar into stiff peaks with a mixer. Combine cold cream cheese and egg yolks in a food processor until smooth. Slowly fold the egg yolk mixture into the whites until mostly combined, but being careful not to overmix the whites and lose the whipped texture. Pour the mixture onto a parchment paper-lined cookie sheet. Choose a size that works for the filling of choice, but make sure to leave room to allow them to expand and don't go overly thick or the texture isn't as good. Bake approximately 30 minutes or until tops look golden brown. Cool for a moment or two, then peel the corner of the parchment paper gently away from the bun.

Oopsie bread bun to make a delicious
buffalo chicken sandwich.
Oopsie bread bun used as base for
sausage, peppers, and onions.

I give credit where credit is due: The original recipe can be found here on The Baby Granny Chronicles. I found the original link on Pinterest but made a few adjustments to make the texture more pleasant for my tastes. I like a little bit of a fluffier texture and my recipes reflects a faster and fluffier meringue base for the egg whites.

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