One of my weaknesses is the Wendy's Baconator Sandwich. Still, at more carbs than I care to admit to, the bun is an ultimate evil; and, unfortunately, I just don't like my Wendy's burger without a bun.
Not only do my version of the Atkins Revolution rolls hold up to a burger as hefty as a Wendy's Baconator, but it doesn't fall apart, is surprisingly sturdy, but isn't eggy in flavor. It was as though I still had my bun. My fingers never became greasy, and the bread didn't crumble in my hands.
This is the miracle you've been waiting for. Whether your poison is a Wendy's burger or a Red Robin guacamole burger, you can sub out their high-carb buns for these babies.
Life shouldn't be about total deprivation; but if you're going to low-carb it, make some of my Gluten-Free Oopsie Rolls in advance and have them ready to go when the mood strikes you.
If you are following Atkins, this recipe is induction-friendly and newly updated!
Comments
This recipe sucks. I can never get the whites and the cream of tartar to thicken. Is there a trick to this or something?
Make sure that you have no yolk in your whites because they will never whip up.Beat them until you can turn the beaters right side up and the whites stay very stiff but don't over beat or they will fall.In my standing mixer they take around three minutes to whip up so if you have a hand mixer it will be about six minutes.Good luck..they are worth it.
Also, it is best to make sure you use a glass bowl and a non-plastic spatula. Anything that can hang on to oil from previous cooking can cause problems with the whites getting all fluffy. You can also look in a good cookbook at tips for making a successful meringue (since that is essentially what you are starting with here).
I just discovered this recipe and I am in awe. My house smells amazing and the rolls are incredible! I added a little rosemary, thyme and garlic salt. THANK YOU for posting this! I have missed bread with my burger patties!
This will only work with egg whites from an actual egg. Egg whites in the carton do not whip. You also need to be sure that the bowl is scrupulously clean with out any oil residue at all. A freshly scrubbed copper bowl would work best, but glass comes in a close second, and then stainless steel. Whites will not likely whip in a plastic bowl as plastic holds on to oils.
Ok- so where's the recipe? Everything I click just has people's comments, and even when I click on print it just has the bio about the oopsie rolls. That sure doesn't help...
Amanda, I can't find it either.... weird..
The link provided for the recipe is dead.
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