What is Oopsie bread made of?

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like). Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray.

Why is my cloud bread runny?

If your cloud bread comes out runny or flat, it's because either the egg whites weren't stiff enough or you mixed too long and flattened the egg whites . The fluffy texture is all because of the egg whites.

This "Elvis" banana bread is loaded up with a smooth and creamy peanut butter glaze and brown sugar-candied bacon .

What is fairy bread made of?

Fairy bread, which can be traced back to Australia and New Zealand, is simply sliced white bread spread with butter and covered with multi-colored round "hundreds and thousands," the Australian term for sprinkles . It is then typically cut into triangles.

Why does cloud bread taste bad?

Sadly, the awful taste will bring you right back down to Earth. Sweet cloud bread is meringue. It's not like meringue, it is meringue, rebranded. Both recipes call for whipped egg whites with sugar, and sometimes a stabilizer, like an acid or a starch .

Do you need cornstarch for cloud dough?

Cloud Dough – 2 Ingredients! Make some incredibly cool cloud dough at the art center today. This easy no-cook dough requires just 2 ingredients: cornstarch and hair conditioner . Easy enough!

Can cloud dough mold?

Cloud dough can be made in any quantity, but this recipe will make enough for one child. Add 3 cups of flour to a bowl. Slowly add in 1 tablespoon of baby oil and incorporate with your fingers. Continue to add baby oil one tablespoon at a time until the dough is moldable .

Does Aldi sell cloud bread?

You have to be relatively familiar with the kitchen, as it requires baking with separated egg yolks and whites, cream cheese, and other ingredients. Luckily for those without the skills (or the time!) to bake cloud bread every time you want a sandwich, Aldi has its own version that comes pre-made !

What is Sasko bread made of?

: SASKO white bread wheat flour (gluten), water, wheat bran (gluten), crushed wheat (4%) (gluten), linseed (2%), de-hulled soybean cuts (2%), yeast, oat groats (1%) (gluten), sugar, sunflower seeds (1%), sesame seeds (1%), salt, wheat gluten, acidity regulator, preservative (calcium propionate, sorbic acid), ...

Why is cloud bread good for you?

The pros. In addition to people looking to restrict carbs, the bread may be good for other dietary issues, says registered dietitian Rachel Dyckman. “ Most cloud bread recipes are gluten-free, and can be made dairy-free by substituting non-dairy cream cheese or yogurt ,” she says.

What is keto bread made of?

What is keto bread made of? Keto bread is a low carb bread that doesn't contain the heavy wholewheat and wholegrains that make traditional bread so carby. Instead, you'll find ingredients that are low in carbohydrates, such as almond flour, coconut flour, psyllium husk, cream cheese and eggs .

Oopsie Rolls Recipe Success - Tips and Hints (2024)

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I thought about titling this article, ‘ How Do Your Oopsie Rolls? ‘ But it was too silly.

Oopsie Rolls Recipe Success - Tips and Hints (1)

You and I both know that finding a bread replacement is serious business to anyone who’s trying to live without grainin their life. The search for a truly satisfying covering fora low carb sandwich can become an obsession.

It is for the above reasons I’m writing this article. I want you to have Oopsie success and a happy mouth and tummy while low carbing it.

Oopsie Rolls Recipe Success - Tips and Hints (2)

All the recipes I’ve triedand seen for Oopsie Rolls are all just slightly different from each other, but with the same three ingredients; eggs, cream cheese and cream of tartar.

The goal when making Oopsie Rolls, aka, Cloud Bread, is for them to be light and airy like ‘Wonderbread’ and yet stable enough to hold sandwich fillings and perhaps fool the eye a bit too.

Here are my tips and tricks for getting my Oopsie Rolls to turn out just right:

The most important thing about getting this recipe right, in my opinion, are stiffly beaten, high-loft egg whites. Here’s what you can do to help them along:

1. Egg whites whip up higher and better when the eggs are room temperature. Get the eggs out of the fridge 30 minutes before you intend to beat them.

2. Can I leave out the cream of tartar? Well, yes, you can, but know that the whipped egg whites won’t hold up well without the little bit of acid that cream of tartar provides and you might have some rather runny dough fluff without it.

3. Is there a cream of tartar replacement? Glad you asked. 🙂 YES! While cream of tartar is the number one choice for this recipe, you can replace it with a 1/2 tsp. of lemon juice or white distilled vinegar.

4. A deep copper, steel, ceramic or glass bowl are best for whipping egg whites. Plastic and wood may not yield as stiff or fluffy egg whites. In addition copper reacts chemically with the whites and helps them to be fluffier. It is the prime choicefor this chore.

5. Gently fold the beaten egg whites into the yolk mixture with a mixing spoon and not the electric mixer to keep the loft in your batter. (If you’ve never seen how to fold egg whites into batter watch the short video tutorial below the recipe.)

6. As mentioned above, fold the egg whites INTO the yolk mixture. and not the other way around. This also helps with keeping the loft in your batter.

7. If after making your first batch, you decide that the cheese doesn’t contain enough salt to satisfy your ‘salt tooth’, then try adding 1/8-1/4 tsp. of salt to the yolk and cream cheese mixture. Do not add it to the whipped egg whites as it may break them down.

Oopsie Rolls Recipe Success - Tips and Hints (3)

The second most important thing is consistency of the size of your Oopsie Rolls. Everyone wants the top and bottom of their sandwiches to match. 😉

To get a consistent size, here’s what I do:

-I use a canning jar lid ring (2 1/2″-3″ circle) and trace twelve evenly spaced circles on my parchment paper and then turn it over face down onto the baking sheet. (A 3″ circle cookie cutter works too.)

– Use parchment baking paper to line the baking sheet. If the paper issliding around try spritzing the pan with vegetable oil spray to hold the paper down.

-I use 1/4 cup measure to evenly dividethe batter and get 12 fluffy mounds that I spread slightly to fit the circles.

My last tips for perfect Oopsie Rolls arethese:

1. Use full fat original cream cheese. Other products like light or whipped cream cheese will result in a runny batter.

2. Definitely use baking parchment. There is no amount of silicon or grease on a baking pan that will keep the rolls from sticking to it.

3. Allow the rolls to cool a few minutes before removing them from the parchment using a thin spatula or knife under them and remove toa cooling rack.

4. You might be asking by now, “Can I skip some of these suggestions?” Sure. Your results will vary and if you are content with that, then that’s O.K. 😉

Oopsie Rolls Recipe Success - Tips and Hints (5)

The taste and texture of these Oopsie Rolls is light and yet satisfying and they are totally sandwich-able. They freeze well in a tightly covered container and you just let them thaw on the counter for a few minutes before use. They are ultra low in carbs. Just .5 carbs (yes that’s just 1/2 a carb) each. Amazing right?

Your biggest problem with these may be how to get the non-low carbers in your life to leave these alone. My only suggestion for that is to head back to the kitchen and make more. 🙂 Enjoy! Laura

If you like this recipe, you might also enjoy my Almond Biscuits recipe.

Nutrition information :

Oopsie Rolls Recipe Success - Tips and Hints (6)

Wanna see how to fold in egg whites properly? Watch this:

Oopsie Rolls Success Recipe

Laura Hickman

These light and fluffy Oopsie Rolls or Cloud Bread are only 3 ingredients and a great sandwich bread replacement. Ultra low carb at just .5 carbs per roll. (That’s right. Just one half of a gram of carbohydrate!) They can be frozen for later use in a tightly covered container.

4.67 from 3 votes

Print Recipe Pin Recipe

Ingredients

4 ounces cream cheese
3 eggs
1/4 tsp . cream of tartar

Instructions

Heat the oven to 300 degrees.
Prepare a large cookie sheet with baking parchment. (prepare wrongside of parchment with 3 inch circles as size guides, if desired.)
Separate the eggs. Yolks into a medium mixing bowl and whites into a copper, glass or ceramic mixing bowl.
Add the cream cheese to the yolks and stir or mix till thoroughly combined.
Add the cream of tartar to the egg whites and beat Them until stiff and glossy. ( The egg whites peaks will stay straight and not bend when removing the beaters when they are stiff.)
Gently fold the whites into the yolk mixture using a spatula or large mixing spoon just until the egg whites are completely incorporated into the batter.
Using a 1/4 cup measure, divide the batter into 12 dollops evenly spacing on the parchment.
Smooth and flatten slightly if needed for uniformity of thickness and to the edge of circle guides, if using.
Bake for 28-32 minutes. They should be light golden brown. Do not over bake.
Remove from oven and allow to cool for a few minutes on the pan. Then using a spatula or thin knife, place rolls on cooling rack and allow to cool completely.

Notes

No cream of tartar? Use 1/2 tsp of lemon juice or white distilled vinegar, for similar results.

Keyword keto rolls, oopsie rolls