I have been busy with school work so have not posted in a while. We have pretty much cut out bread from our diet but I happened upon these low carb gluten free rolls that make a pretty darn good alternative.
Here is the link to the inventor. Check out some of her other recipes.
http://blog.yourlighterside.com/2009/05/gluten-free-low-carb-buns-aka-oopsie.html
The comments also have some good suggestions from others that have made them. I didn't take a lot of pics during the prep but here is the batter plopped on the parchment lined cookie sheet. The key is very stiff egg whites.
Here is what we enjoyed them with. The pulled pork recipe is to follow. One thing I will say is they can get soggy on the bottom so I would recommend putting any sauce or condiments on top of whatever you are putting in the bun. Very simple ingredients and easy to make!
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.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
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