Gluten-Free Buns
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 84.6
- Total Fat: 7.4 g
- Cholesterol: 108.0 mg
- Sodium: 76.9 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.0 g
- Protein: 4.2 g
View full nutritional breakdown of Gluten-Free Buns calories by ingredient
Introduction
Atkins Induction-friendly substitute for bread. Work especially well as hamburger buns.Try making these savory by adding dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of sugar substitute sweetener to the yolk mixture.
Can be frozen. Atkins Induction-friendly substitute for bread. Work especially well as hamburger buns.
Try making these savory by adding dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of sugar substitute sweetener to the yolk mixture.
Can be frozen.
Number of Servings: 6
Ingredients
-
3 Large eggs
1/8 tsp Cream of Tartar
3 oz Cream cheese (do not soften)
Directions
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).
Serving Size: makes 6 rolls
Number of Servings: 6
Recipe submitted by SparkPeople user MDTURCOTTE.
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).
Serving Size: makes 6 rolls
Number of Servings: 6
Recipe submitted by SparkPeople user MDTURCOTTE.