LOW CARB FLAT BREAD RECIPE

I have not tried this yet but I came accross this recipe for a flat bread.  It looks so good and it seem so simple that I just had to post it. 

If I can get to the store I will make this today.  Sometime this weekend for sure.  If you get to it first, please post about it.  

More info at the link to the original site. 

  http://blog.yourlighterside.com/2009/05/gluten-free-low-carb -buns-aka-oopsie.html



If you are following Atkins, this recipe is induction-friendly.


Oopsie Rolls (Gluten-Free Buns)

Makes 6 Induction Friendly, Gluten-Free rolls.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5


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. 

I tried them last week. Mine didn't turn out looking like these. I may have baked mine too long as they were crunchy and broke up when i tried to use them as a bun. They are tasteless but that wouldn't matter so much if you were using them as a bun. I am definately going to try them again and will report/

Thanks or the feedback.  I'll be sure to watch the baking time.  I plan to add some dried herbs to mine for flavoring.  I figured these would taste plain to bland as is. 

Having over baked them did they make a decent cracker?   A light brushh of seasoned olive oil and a little salt may be good on a crisp bread. 

Another OH'er (not a low carber) saw this thread and gave me a tip. 

You have to beat the hell out of those egg whites.  That's how you get the right texture. 

She's been making these regularly for some time now.  They can be easily flavored however you like.  Her favorite is to serve them like pancakes. 

 I ran across this on lowcarbfriends.com and it's a little different with the addition of a little splenda and  a dash of salt. I haven't tried them yet, but plan to this weekend! 

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and 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 them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6@ about 85 calories a piece, >1 carb per serving

 Oh, and check out this thread for a TON of ideas for ways to use them!

http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/537945-uses-oopsie-rolls-recipe-thread.htm