All Low Carb! All The Time! Hehe! Low Carb Rolls and Wraps That Will Have You Feelin' The Love!
Weekends felt special, growing up in our family. It seemed like every weekend, three houses of neighbors and their bazillion kiddos got together and had a party.
The dad’s cooked something up on the grill or pit. The mom’s made great sides and desserts and through it all, our WaWa (Daddy’s mom) would solidly pitch in to help cook and also smooth the madness that was constant activity among the Gibbs family, the neighbors and kids running helter skelter. She was the running board on our sailing ship. Without WaWa, we were difficult to direct.
We grew up in a Catholic neighborhood about three short blocks from Mt. Carmel in Houston’s Overbrook Subdivision. Back in the 60s we defined the “burbs,” way out by Hobby Airport along Sims Bayou on the southeast side.
It was an idyllic time and a sheltered community. Our block had over 110 kids – just on that one block! And so many of us played together. The only time we came inside was for dinner, bed or if it rained – or if we were grounded. Our punishment was to come inside from out “on the block” and sit in our rooms.
On holidays like Memorial Day, the 4th of July or Labor Day…well, forget about it! It was intense fun! Good times! Happy memories. Kids everywhere, laughter and jokes flying. And great food. Truly incredible food. Life was rich and full of promise. You could almost cut the potential in the air. We would all count the days between those holidays with wistful longing – kids and adults alike.
Fast forward to today. Life is so complicated these days. The edges of right and wrong, safety and protection blur and everything feels very tenuous. We no longer have a houseful of kids in the neighborhood, the folks have “gone home” and time moves faster, while feeling slow and lethargic all at the same time. Confusing. And little time for anything, especially cooking from scratch! What a loss.
The one surviving foot note of those carefree childhood memories is the food Fluffy Chix Cook. Every dish made by Fluffy Chix chubby little wings feels like a tribute to some member of my family – or of a memory or holiday gathering – of a bygone era where you knew what to expect in people and friends.
I hope these Revolutionary Hot Dog Buns and Revolutionary Wraps help you and your family this Memorial Day. The idea that you can quell temptation through satisfaction seems to work – at least for me.
Week days pose little threat to me, except from fatigue, and as long as I have dishes in the “on deck circle” waiting in the form of leftovers in the fridge or freezer, I’m gold.
But those weekends…well heck fire, they can be dicey! Weekends are the time to party as I can stoutly attest! At least that’s what we were taught growing up.
The human body is a miraculous regenerating machine and I truly believe we can often regain health and freedom through proper nutrition. Part of that equation includes controlling those high glycemic carbs and glycemic load at every meal.
With these low carb Revolutionary Buns and Wraps, you can go into Memorial Day weekend feeling confident, having that FUN-ctional Food at hand. You’ll be able to eat a hotdog or grilled brat or sausage just like every other red-blooded American on Memorial Day!
But I hear ya now, “Susie, what makes these buns and wraps revolutionary? Are you coming out with a top secret recipe?”
Nah. Nothing that spectactular. This is nothing more than my Basic Revolution Roll or the Focaccia and Slider Bun recipe, repurposed.
“But…why make a new recipe post about them then and get us all excited? Are you show boatin’?”
Nope. Not even. Sometimes when you take the same recipe, you can make it into a half a dozen different recipes depending on how you treat the raw ingredients and cook them!
The story here is how to make your own sandwich molds of any size and for any need! You don’t need any fancy pants silicone molds. It’s also about making flatbreads that do well as a sandwich wrap and also as a quick week night pizza. You still only need either non-stick aluminum foil or a Silpat or silicone baking mat.
(I got my knockoff mats at Tuesday Morning for about $2.99 ea, if I remember correctly. But honestly? I prefer using parchment – it’s a texture thing. The silicone mat makes the bottom very “shiny” and slick. Wraps aren’t supposed to have a slick bottom!)
So let’s get ready to celebrate our troops and the courageous men and women who gave (and give) their lives so that we may taste true freedom. Every day. Every week. Every weekend! They work so we may know rest. God Bless them. God Bless the USA!
Bake from scratch, people! Your blood sugar and your behonkus will thank YOU!
Revolutionary Wraps and Hot Dog Buns
(Updated Recipe)
Serves – 8-10 Hot Dog Buns, or 12 Hamburger Buns, or 10 Wraps
Difficulty – Easy
Prep Time – 15 Minutes
Cooking Time – 40 Minutes (Hot Dog Buns)
12-14 Minutes in Conventional Oven (Wraps)
Alt. Cooking Method - 45 Secs in Microwave + 3 Minutes Stove Top (Wraps)
Ingredients
8 Large Eggs, separated
5/8c Cottage Cheese (any kind - recipe used Whole Milk)= a "rounded" half cup
1-1/8c Mozzarella Cheese, shredded = a "rounded 1 cup measure"
½ tsp Granulated Garlic
¼ tsp Granulated Onion Powder
¼ tsp Kosher Salt
1 scoop Protein Powder (about 30g or 1/4 to 1/3c, scoop comes with protein)
¼ tspCream of Tartar
1-1/2 tsp Country Dijon (optional)
2 tsp Baking Powder, Gluten Free, non-aluminum
¼ tsp Glucomannan Powder or 1 tsp Xanthan Gum*
2 Tbsp. Pork Rind Crumbs (Optional)
2 Tbsp. Coconut Flour (Optional), sift after measuring to remove lumps.
Sesame Seeds or Poppy Seeds, optional (about ¼ tsp. per roll and 1Tbsp per Focaccia recipe)
*Glucomannan or Xanthan Gum gets used only for the wrap portion of your recipe. If making both buns and wraps with the same recipe, divide the yolk mixture up and add ½ the quantity called for in the above recipe to the half being used for the wraps. Sift in glucomannan or xanthan and stir very fast to avoid lumps! Once well incorporated, split the whipped egg whites and fold half into the egg yolks being purposed for the buns and the other half into the egg yolk portion being purposed to make wraps. (That portion now contains the glucomannan or xanthan gum!)
(Wrap Note - Although not necessary, I find that including 2 Tbsp of Coconut Flour into the wraps helps texture and flexibility of the wraps! You should try them with and without the coconut flour and see which ones you prefer. You will need to adjust the carb counts and nutritional information if adding the coconut flour.)
Preheat oven to 325°. Line baking sheet and with parchment paper or aluminum foil and set aside.
If making hot dog or sandwich rolls, or if you want a few extra tall hamburger buns, make your own molds using non-stick aluminum foil. I use my Pampered Chef spray bottle with the rounded dome lid to mold buns like hot dog buns! But you can use anything.
Use a jar of capers or olives, or a spice bottle, anything you can think of, who said corners can’t be square? Pick a mold slightly larger than the size you want for the finished rolls. These rolls tend to shrink as they cool by about 20%.
(Note on shaping: Make sure to make 2 molds per sheet of aluminum foil so they don’t fall over. Two will create a more steady shape and will retain a curve easier. )
If using non-stick aluminum foil, no need to spray molds with cooking spray. If using regular aluminum foil, then spray molds with olive oil spray and set aside on baking sheets. (But you should really use the non-stick aluminum foil…)
Grate mozzarella cheese.
Blend cottage cheese with a small food processor until smooth.
Grind pork rinds into crumbs with the knife blade of the food processor (if using them).
Measure coconut flour (if using) and sift into dry ingredients.
Measure out protein powder,
salt, garlic and onion powders and mix with dry ingredients to combine.
Separate egg yolks from whites and place into two very clean, oil free pans.
Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)
Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Basic Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!
Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps of shredded cheese are mostly gone. It doesn’t have to be perfect!
We all have a few lumps here or there!
Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!
Spoon the mixture into bun molds. About 3 heaping soup spoons/tablespoons or a generous ¼-3/8 cup of batter will work.
Sprinkle buns with sesame or poppy seeds, or rehydrated minced onions – whatever you want, add fresh herbs or cracked pepper and coarse sea salt! Use your imagination and get playful!
You’ll get about 8-10 good sized buns depending on how big you made your molds.
If you would prefer, you can use this same batter to make wraps. Place ¼ c of batter on parchment or silicone baking mat. Using an offset spatula, spread batter into a long oval about 1/8” thick. Try to keep it level. You should be able to fit 3 per mat, but don’t crowd them. You should get about 10 wraps out of the batter.
I like to split it up! Make some buns and make some wraps too! That way I have both on hand and ready for whatever whim my twisted little brain cooks up.
Bake rolls at 325° for 35-40 minutes or until golden brown and done throughout. If using two baking sheets, rotate the pans between the two racks of your oven at the 17minute mark!
Bake wraps for 10 minutes. Remove from oven and allow to cool 2 minutes. Gently release wraps from silicone mat or parchment and flip over so the underside is now facing up. Return to the oven and cook another 2 minutes.
Alternate Cooking Method for Wraps - Tear individual squares of parchment. Spread a spoon of batter onto parchment an 1/8” thick. Microwave for 45 seconds. Remove from microwave and flip top side down and parchment paper up into a hot non-stick skillet.
Fry like a tortilla for about a minute. Peel off parchment and flip wrap in the pan. Let it get a tiny bit brown on each side. Let cool then store in an airtight bag. Bag will soften the wrap and allow it to get flexible.
Remove from oven when each of the batches is done and cool on a wire rack.
Cool completely before cutting rolls or attempting to bend wraps/flatbreads.
Buns and wraps are best made hours before or even up to 4 days ahead. Store the buns and wraps in an air tight bag or container in your refrigerator. They become soft and sturdier with age, resisting tears and breaking.
Nutritional Information
Full Recipe
Single Serving - 1 Bun or 1 Wrap
SusieT’s Notes -
These hot dog buns and wraps are so very versatile! Now you have the low carb, gluten free buns made, get ready to use them to make things like hot dogs, hamburgers, poboys, sandwich wraps, flatbreads, paninis, grilled cheese, and more.
Heck, you can even melba the wraps at 200° for about 30-40 minutes until crisp and use them as a crisp bread or crackers, even tostada shells!
Feel like one of the crowd this Memorial Day. Eat with your hands. You don’t need “no stankin’ fork and knife!”
Or better yet, don’t wait for Memorial Day. Keep these buns on hand in the freezer or ice box and you will never feel deprived at the lack of a bun again.
You can also make a pan of focaccia bread, split it horizontally and get 2 slices of revolutionary bread for every 4x4 square. I always keep buns and bread on hand for my beloved sandwiches, burgers, dogs and grilled cheese sammys!
White knuckle dieting just sux, but being sick and tired sux even more. I don’t believe it’s an either/or proposition.
With the recipes Fluffy Chix Cook, you will be able to stay on track and eat comfortably controlled-carb the rest of your life. You’ll know each day you eat on plan, you improve your health incrementally.
In fact, eating this way? I’m sure we’ll all go straight to health!
 |
| Low Carb, Gluten Free Revolutionary Buns make weekend fun-time grilling something to look forward to again. |
The dad’s cooked something up on the grill or pit. The mom’s made great sides and desserts and through it all, our WaWa (Daddy’s mom) would solidly pitch in to help cook and also smooth the madness that was constant activity among the Gibbs family, the neighbors and kids running helter skelter. She was the running board on our sailing ship. Without WaWa, we were difficult to direct.
We grew up in a Catholic neighborhood about three short blocks from Mt. Carmel in Houston’s Overbrook Subdivision. Back in the 60s we defined the “burbs,” way out by Hobby Airport along Sims Bayou on the southeast side.
It was an idyllic time and a sheltered community. Our block had over 110 kids – just on that one block! And so many of us played together. The only time we came inside was for dinner, bed or if it rained – or if we were grounded. Our punishment was to come inside from out “on the block” and sit in our rooms.
 |
| Low Carb Chili Cheese Dogs you pick up with your hands! Yeeehawww! Call the neighbors. It's time for a grill out! |
Fast forward to today. Life is so complicated these days. The edges of right and wrong, safety and protection blur and everything feels very tenuous. We no longer have a houseful of kids in the neighborhood, the folks have “gone home” and time moves faster, while feeling slow and lethargic all at the same time. Confusing. And little time for anything, especially cooking from scratch! What a loss.
 |
| Roast Beef Blue Cheese Wrap. Low Carb and Gluten Free! |
The one surviving foot note of those carefree childhood memories is the food Fluffy Chix Cook. Every dish made by Fluffy Chix chubby little wings feels like a tribute to some member of my family – or of a memory or holiday gathering – of a bygone era where you knew what to expect in people and friends.
 |
| Low Carb and Gluten Free, these Revolutionary Wraps make short work out of grilled roast beef! |
Week days pose little threat to me, except from fatigue, and as long as I have dishes in the “on deck circle” waiting in the form of leftovers in the fridge or freezer, I’m gold.
But those weekends…well heck fire, they can be dicey! Weekends are the time to party as I can stoutly attest! At least that’s what we were taught growing up.
 |
| Quick Weeknight Supper. Cracker Crust Low Carb, Gluten Free Pizza. It's all legal bro! |
With these low carb Revolutionary Buns and Wraps, you can go into Memorial Day weekend feeling confident, having that FUN-ctional Food at hand. You’ll be able to eat a hotdog or grilled brat or sausage just like every other red-blooded American on Memorial Day!
But I hear ya now, “Susie, what makes these buns and wraps revolutionary? Are you coming out with a top secret recipe?”
Nah. Nothing that spectactular. This is nothing more than my Basic Revolution Roll or the Focaccia and Slider Bun recipe, repurposed.
“But…why make a new recipe post about them then and get us all excited? Are you show boatin’?”
Nope. Not even. Sometimes when you take the same recipe, you can make it into a half a dozen different recipes depending on how you treat the raw ingredients and cook them!
 |
| Make your own molds of all shapes and sizes in seconds - for pennies! Non-stick Aluminum Foil is your friend! Thrifty Fluffy Chix reuse the molds. Store them in a ziplock bag in the freezer for your next baking session! |
(I got my knockoff mats at Tuesday Morning for about $2.99 ea, if I remember correctly. But honestly? I prefer using parchment – it’s a texture thing. The silicone mat makes the bottom very “shiny” and slick. Wraps aren’t supposed to have a slick bottom!)
So let’s get ready to celebrate our troops and the courageous men and women who gave (and give) their lives so that we may taste true freedom. Every day. Every week. Every weekend! They work so we may know rest. God Bless them. God Bless the USA!
Bake from scratch, people! Your blood sugar and your behonkus will thank YOU!
 | |
| Click on the Button to Visit Fluffy Chix Cook's New Site! |
Revolutionary Wraps and Hot Dog Buns
(Updated Recipe)
Serves – 8-10 Hot Dog Buns, or 12 Hamburger Buns, or 10 Wraps
Difficulty – Easy
Prep Time – 15 Minutes
Cooking Time – 40 Minutes (Hot Dog Buns)
12-14 Minutes in Conventional Oven (Wraps)
Alt. Cooking Method - 45 Secs in Microwave + 3 Minutes Stove Top (Wraps)
 |
| Any shape. Any size! Low Carb Bun shapes are versatile. |
Ingredients
8 Large Eggs, separated
5/8c Cottage Cheese (any kind - recipe used Whole Milk)= a "rounded" half cup
1-1/8c Mozzarella Cheese, shredded = a "rounded 1 cup measure"
½ tsp Granulated Garlic
¼ tsp Granulated Onion Powder
¼ tsp Kosher Salt
1 scoop Protein Powder (about 30g or 1/4 to 1/3c, scoop comes with protein)
¼ tspCream of Tartar
1-1/2 tsp Country Dijon (optional)
2 tsp Baking Powder, Gluten Free, non-aluminum
¼ tsp Glucomannan Powder or 1 tsp Xanthan Gum*
2 Tbsp. Pork Rind Crumbs (Optional)
2 Tbsp. Coconut Flour (Optional), sift after measuring to remove lumps.
Sesame Seeds or Poppy Seeds, optional (about ¼ tsp. per roll and 1Tbsp per Focaccia recipe)
 |
| Glucomannan Powder or Xanthan Gum gives these wraps flexibility! Fluffy Chix used the Alternate Microwave Cooking Method for these Low Carb Wraps. |
*Glucomannan or Xanthan Gum gets used only for the wrap portion of your recipe. If making both buns and wraps with the same recipe, divide the yolk mixture up and add ½ the quantity called for in the above recipe to the half being used for the wraps. Sift in glucomannan or xanthan and stir very fast to avoid lumps! Once well incorporated, split the whipped egg whites and fold half into the egg yolks being purposed for the buns and the other half into the egg yolk portion being purposed to make wraps. (That portion now contains the glucomannan or xanthan gum!)
(Wrap Note - Although not necessary, I find that including 2 Tbsp of Coconut Flour into the wraps helps texture and flexibility of the wraps! You should try them with and without the coconut flour and see which ones you prefer. You will need to adjust the carb counts and nutritional information if adding the coconut flour.)
Preheat oven to 325°. Line baking sheet and with parchment paper or aluminum foil and set aside.
 |
| Hot Dog Molds are easy to make and can be reused! |
If making hot dog or sandwich rolls, or if you want a few extra tall hamburger buns, make your own molds using non-stick aluminum foil. I use my Pampered Chef spray bottle with the rounded dome lid to mold buns like hot dog buns! But you can use anything.
 |
| Make bun molds from non-stick aluminum foil and any shaped item in the house. Spice jars make great shapes! |
(Note on shaping: Make sure to make 2 molds per sheet of aluminum foil so they don’t fall over. Two will create a more steady shape and will retain a curve easier. )
If using non-stick aluminum foil, no need to spray molds with cooking spray. If using regular aluminum foil, then spray molds with olive oil spray and set aside on baking sheets. (But you should really use the non-stick aluminum foil…)
 |
| Yolk Mixture for Low Carb, Gluten Free Revolutionary Buns and Wraps. |
Grate mozzarella cheese.
Blend cottage cheese with a small food processor until smooth.
Grind pork rinds into crumbs with the knife blade of the food processor (if using them).
Measure coconut flour (if using) and sift into dry ingredients.
Measure out protein powder,
salt, garlic and onion powders and mix with dry ingredients to combine.
Separate egg yolks from whites and place into two very clean, oil free pans.
Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)
Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Basic Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!
Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps of shredded cheese are mostly gone. It doesn’t have to be perfect!
We all have a few lumps here or there!
Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!
 |
| Top low carb buns with sesame, poppy or chia seeds! |
Sprinkle buns with sesame or poppy seeds, or rehydrated minced onions – whatever you want, add fresh herbs or cracked pepper and coarse sea salt! Use your imagination and get playful!
You’ll get about 8-10 good sized buns depending on how big you made your molds.
 |
| Low Carb Gluten Free Wraps being cooked in a conventional oven. |
I like to split it up! Make some buns and make some wraps too! That way I have both on hand and ready for whatever whim my twisted little brain cooks up.
Bake rolls at 325° for 35-40 minutes or until golden brown and done throughout. If using two baking sheets, rotate the pans between the two racks of your oven at the 17minute mark!
Bake wraps for 10 minutes. Remove from oven and allow to cool 2 minutes. Gently release wraps from silicone mat or parchment and flip over so the underside is now facing up. Return to the oven and cook another 2 minutes.
 |
| Nuking Low Carb Wraps are easy! |
 |
| Low Carb Revolutionary Wraps are thicker than tortillas. |
Remove from oven when each of the batches is done and cool on a wire rack.
Cool completely before cutting rolls or attempting to bend wraps/flatbreads.
 |
| Revolutionary Wraps work as tortillas too! |
Buns and wraps are best made hours before or even up to 4 days ahead. Store the buns and wraps in an air tight bag or container in your refrigerator. They become soft and sturdier with age, resisting tears and breaking.
Nutritional Information
Full Recipe
Single Serving - 1 Bun or 1 Wrap
These hot dog buns and wraps are so very versatile! Now you have the low carb, gluten free buns made, get ready to use them to make things like hot dogs, hamburgers, poboys, sandwich wraps, flatbreads, paninis, grilled cheese, and more.
Heck, you can even melba the wraps at 200° for about 30-40 minutes until crisp and use them as a crisp bread or crackers, even tostada shells!
 |
| Put the snap back into your Chili Dog - Low Carb and Gluten Free! |
Or better yet, don’t wait for Memorial Day. Keep these buns on hand in the freezer or ice box and you will never feel deprived at the lack of a bun again.
You can also make a pan of focaccia bread, split it horizontally and get 2 slices of revolutionary bread for every 4x4 square. I always keep buns and bread on hand for my beloved sandwiches, burgers, dogs and grilled cheese sammys!
 |
| If the insides are too wet for you, split buns after cooking and allow them to dry out in the air for a few minutes or pop in a 350° oven for a minute or two! |
With the recipes Fluffy Chix Cook, you will be able to stay on track and eat comfortably controlled-carb the rest of your life. You’ll know each day you eat on plan, you improve your health incrementally.
In fact, eating this way? I’m sure we’ll all go straight to health!
| | |
| Click on the Button to Visit Fluffy Chix Cook's New Site! |
This is so cool. I'll have to make these for Memorial Day coming up. I suppose you can do hamburger buns, too.
ReplyDeleteWondering, have you made grain & rice free pasta before? I saw a company sell pasta made from Almond Meal, but it's super expensive. Like 4 packages for $39 (like the same size as you would get at a store or less for under $3 each, like triple or quadruple the price per pack).
Hi Doris! Great question!
DeleteYes, you can make the shapes into anythink you imagine. :) I like using the molds because they seem to make the buns rise higher because they have no room to spread out horizontally! Score!
I use Miracle or Shiritaki noodles for pasta or I make zoodles or zucchini/yellow squash linguini for my pastas. I also peel them to make tagliatelli and pappardelli shapes! I don't even miss pasta with these.
For rice I use Miracle Rice. I get mine at Netrition. They have very fair shipping, are FAST to ship and always have stuff in stock. I also think their prices are very fair. Here's the link. http://www6.netrition.com/miracle_noodle_miracle_rice.html (It's kinda like orzo).
I also use cauliflower pulsed down to a rice texture for some rice dishes, especially like stuffed peppers and Spanish Rice.
I'm allergic to almonds and flax so many nut sub recipes are out, which sux to be me, cuz every other recipe you look at on the net is for almond flour this or almond flour that!
Low carb products are expensive. That's also why I try to invest in raw ingredients then do the sweat equity to make my own pure products. Well, that and because of the breast cancer, I feel better not putting chemicals and preservatives in me - or at least as few as I can...
Cheers and let me know if these work out for you!!!
Hi Susie,
DeleteThanks for answering my questions. I have a spirolina (or whatever that is called) and have had mine for awhile and do do the zucchini noodles, etc. I also do the cauli-rice a lot.
I'll have to check into the Miracle Rice. I'm fine with not eating rice and really like cauli-rice, but I kinda want a REAL noodle. I will try the Miracle or Shiritaki noodles, but from what I understand, the Shiritaki noodles are made from a Japanese yam.
Granted, if I ate this, it would be infrequently. I do sorta now, after being Paleo/low carb for 4 months want some real pasta.
Wow, that's a bummer on the almonds and flax, as I use that in many recipes. I'm learning to invest in raw ingredients to make my own stuff - like the nut flours and I'm going to learn how to crack open coconuts & harvest as much there to make flour, cream, flakes, butter, milk, juice from it.
Questions on the mold - you take a shape, like a long jar and basically wrap the jar half way with 2 sheets of aluminum foil to create the mold? Where do you buy non-stick aluminum foil? I never knew there was any difference or that there was such a thing.
I made coconut bread once, but didn't put enough eggs in it, so it was a super dense bread. Ick!
Last question for now. For the xanthum gum, can you use psyllium husk powder or chia seeds for a thickener? Just wondering, as that's what I use typically or a little coconut flour.
I'm looking forward to making the wraps, as I miss eating wraps. I'll probably do that over the summer when I have more time.
My kids have 1.5 wks left of school and it's super busy.
The wraps are super easy and fast to make! Don't wait to try them. :)
DeleteYou need a substance in the wraps to help make them flexible. I believe that gums or glucomannan work best in this application. You can get many online or at your grocery store on the baking isle. I buy my stuff at either Netrition.com or Honeyvilegrains.com. Or King Arthur Four. Chia seed might work, haven't tried it. Let me know, ok? I don't think psyllium would work to make it flexible but it might add a bready texture more than it has! If using, I would try using half the amount called for in the pork rind version...
As for the non-stick aluminum foil, use the non-stick side in the baking area. That means use the non-stick side TOWARDS the object you are molding. Pick anything you want to use as your mold. Works like a charm! You only need one thickness of the foil sheet for the mold.
I usually make 2 molded areas in one sheet of foil. That way, the mold is more stable and doesn't rock left or right.
I will be posting a tutorial in the Tips area soon on making the molds. Busy with work right now so it's taking longer.
Have a great day!!! And don't wait to make these. Super quick and delish! We've been eating on our rolls all week - hamburger buns, hotdog buns, brat rolls, and oh, BOB (Breakfast on a Bun) Rolls! Hehe! Woot!
Okay, this makes sense, I think. Or, we'll see when I attempt this. I gave away all our packs of Hebrew National HotDogs a couple months ago as we don't really eat hotdogs here. But, a nice chili dog sounds really good. mmmm . . .
ReplyDeleteWe are not big bread eaters in our household, and I still have a package of flatbread I got from Trader Joe's for my kids over a month ago. Most of the package is still there. I can't have any because . . .
But I could make your wraps and eat those. Maybe I'll do that this weekend. I need to get some xantham gum. It's kind expensive at the store . . . I think like $10/lb (but I'm guessing I'll buy just a little). Maybe I recall wrong.
You know it's funny, we're not huge bread eaters here either. Most of the time we don't even think about it or crave it...we don't eat many "products" like hot dogs or bacon anymore - since the cancer. But I figure once a month or so, I'm just fine with it. I ate a Chili Cheese Dog after maybe 6months of just making chili pie with a squirt of mustard and dill relish with fresh chopped onion. And it was F-I-N-E, FINE!
DeleteForgot how much I loved 'em. We grew up with James Coney Island habits (Houston chain from the 20s or 30s I think. They're original stand was down the street from my granddaddy's old pub across from the Rice Hotel on Texas Ave. during the 30s-40s.)
But I do love being able to pick up a hamburger and eat it in a bun. Score. And I do love having a breakfast taco in the mornings...hello, it's Texas. 5th food group that one! And I do love my BOB and McSusie Sammy's for breakky too.
Oh and a great grilled cheese, well...stop it. Don't tease. The foccacia bread works awesome for those.
Then if you can handle the higher rungs, my Bread Mix and Bread Recipe is EXACTLY like Wonder Bread - texture AND flavor. Get OUT! It even passes the PBJ and bologne sandwich test (Which is another food I haven't had in years due to the cancer dx. Bastard...)
Yeah, you should look at ordering from Netrition. Xanthan and Glucomannan will last you forever!!!! Seriously! Forever! And they are well worth the $$. Makes LC baked goods and gravies/sauces infinitely better.
OK, gotta go get cranking on this ice cream post!!!
Glad you guys don't eat a lot of bread!!! Hugs and have an awesome day. LOVE talking with you!!!
I'm so sorry about the cancer, Susie or is it Susiet? I'm going to be praying for your complete healing.
ReplyDeleteI really don't crave breads or things like that at all, but in my head, it might be nice to pick up a chili dog and eat it and watch the chili drip off the dog?
It's a challenge once you go low carb to not do it. I feel significantly better low carb, grain less, starch less then when I add that stuff back in.
My kids, a few weeks ago, just wanted PBJ. I bought them multi-grain bread (because the store didn't have sprouted grain) and it even looked good, but I couldn't bring myself to even take a bite.
Now I have a Blendtec, so I figure I can make my own almond butter, which I think maybe I can use your recipe to make the bread (I remember those bologna sandwiches . . . fried bologna sandwiches that I loved . . . crispy on the edges and the middle - had to use the spatula to flatten it).
It's been in the 100 F mark or more all week, and the thought of turning on the oven doesn't appeal to me.
Did I miss the ice cream post?
I'm thinking tomorrow some mango-avocado ice cream (though, the mango definitely is NOT low carb) would be good.
Thank you Doris! Prayers and God seriously get me through each day!
DeleteOh man! Fried bologna!!!! *drool* I may have to run out and get a bit of processed meat soon! I know what you mean about hesitating to do anything illegal eating wise. Keep that thought. It's great protection for you!!!
Yes I have two ice cream posts that use buttermilk:
Lemon Blackberry IceCream
Lemon Buttermilk IceCream
Wish I could put the links in here but can't figure out how.
Wow already 100*!!! It's only been in the 80s here with high humidity so it feels much hotter! I think if you are near goal, there's nothin wrong with a bit of mango, but portion control is everything!!!
I see there are pork rinds in the recipe but I don't see the amount or where to add them.
ReplyDeleteHi Sadie,
DeleteSorry! This is a new trial version of my Basic Revolution Buns. I'm experimenting to see if I like these better. I just clarified the recipe a bit more for you. It was confusing! I'm experimenting by adding 2 Tbsp Pork Rind Crumbs and 2 Tbsp Coconut Flour.
It makes the buns have more body and strength. But it does add denseness to the dough and they aren't as light and fluffy as the Basic Rev. Rolls.
Hope you will try them both and let me know which one you think works best! (Oh, I do think the tortillas work best with the pork rind flour and the coconut flour. I ran one new test to add the prf to the coconut flour. Score!) Very close to flour tortillas without all the crap ingredients and soy flour and trans fats you get from the store bought low carb tortillas!
I just made your revised Rev. Roll batter and formed it into 6 hamburger buns, 2 hot dog buns and 6 small wraps. They were just perfect! I was searching for a variation of the Oopsie Roll which did not contain flax or almond meal and found your recipe. I am not allergic to flax or almonds but the texture of many baked goods using them is not always similar to soft bread. I am not a fan of coconut flour but the amount in your batter did not make the buns so dry as recipes which only contain coconut flour. I added the crushed pork rinds to the master batter and glucomannan powder to the wraps. I microwaved the wraps and browned them as you described. Everything was delicious! Finally a bread substitute which is versatile enough for multiple products. I look forward to your next recipe!
ReplyDeleteHi Terry! So glad you made the rolls and wraps! I can't wait for you to eat them. And can't wait for you to try more recipes! :)
DeleteThanks so much for taking the time to come back and give a review! I hope you will encourage more cooks to come back and let us all know if the recipes are working for them!!
Hugs and hope you all are having a great Father's Day!
Man! I found this recipe a day late! It look's awesome and I've been hankering for a hotdog that I dont have to eat with a fork! =) Thanks for this!
ReplyDeleteYou are so welcome! Hope you like it! I actually turn off the oven now, when they are done and prop the door open. I cover them loosely with a foil tent and let em dry out about 15minutes with the oven door open and heat off. Make them very delicious!!
DeleteHope you try them. I keep em in the house at all times!
Can u sub cream cheese or Greek yogurt for the cottage cheese?
ReplyDeleteYes, you should be able to! They are pretty versatile! Cream cheese, Greek yogurt, mayonnaise, I've heard all those work. I haven't personally tried any of them, though.
DeletePlease report your results for us??! Thanks!!
You mentioned freezing them. Do they revive well? Same texture and taste?? I can't see me doing one batch at a time but heck if I can make several batches and freeze them then I'm all for it!! How long do they keep in the freezer?? Thanks!!!! Looking forward to picking up a Sammy again!
ReplyDeleteHi, I usually only make 1 batch at a time and freeze them since there's only the two of us. The longest they've lasted has been about a month. :)
DeleteI'm sure you can leave them longer, but I just use them up by that time. I think they come out just as good as when they go in. Invariably it's a YMMV thing. My freezer is VERY clean and no smell. Some people have ice in their freezer and lots of meat in store packages and those smells can permeate foods, especially foods with egg and fat in them.
So you will just have to test and see. Sorry wish I could answer.
What is the purpose of the protein powder? Could I substitute flax meal? I don't have any protein powder and don't want to buy one of those large jugs they typically only come in ti try it out. Are there any substitutions for the protein powder? Thanks!!
ReplyDeleteYou can sure try! I'm allergic to flax so don't know what the substitution will do. You can buy protein powder in the bulk foods section of most big groceries. Even if it's vanilla flavor it should work. Also I think JRobb has little sample packages of his protein powder. Personally that is about all I use protein powder for is to use in low carb bread recipes and baked goods recipes. I've had my large jar for over a year now and it still has held up.
DeleteGood luck and let us know how it turns out!
Hello, what a great idea, I am on the caveman diet, Paleo and was wondering if you have made anything without adding any dairy, trying to find a good grain/dairy free bread recipe, thanks in advance. Lucy
ReplyDeleteHi Lucy. I would try making coconut Greek yogurt or perhaps cashew cheese (recipes are out there)! And just experiment! :D I'd maybe to a 1/2 recipe or 1/4 recipe until you get it down!
DeleteI have just made a batch of these and I must say, Thank you thank you THANK YOU!!! Since giving up gluten due to diabetes, I've only enjoyed about 2 hot dogs per year :( Now I can eat hot dogs again. I feel like you have given my life back!!!
ReplyDeleteOh my! I'm so thrilled to hear this! Glad you're here and hope you find more recipes that free you from the tyranny of high glycemic carbs!!! xoxo
DeleteWhat is 5/8c in grams please?
ReplyDeleteOk, great question. It's an odd measurement to be sure! 1 cup = 16 tablespoons, so 1/2 cup = 8 tablespoons = 125mL = 113g of cottage cheese (http://www.bariatriccookery.com/category/metric-and-us-conversion-chart).
Delete5/8 cup = approximately 2/3 cup = 10 tablespoons = 150mL = roughly 141g
Hello there. I was wondering how you use this recipe for the pizza?
ReplyDeleteHi annambehr! Glad to see you here. :D
DeleteIt works really great to use revolutionary dough as a pizza bread. I'm sorry to be coy about the answer, but we're actually in the middle of writing a book that will have this information in it! I would just hope you will stick around and be patient with me for a little bit!! :D
I was also curious about this. is the cracker crust crispy? Is it still a secret?
DeleteHello! I want to try this recipe, but was wondering if you think it would come out if I reduce the amount of mozzarella by half. I don't have that much in the house right now and don't want to go out. :-) Thank you!
ReplyDeleteYes, it should be ok. And will be an interesting test of texture. Plesae get back and let us know, ok? It may make 1 less roll. I usually get about 12-16 rolls out of this recipe depending on their size. Good luck and glad you're making them. You could also maybe try another kind of cheese along with the mozz. But I use the part skim, cuz the lower fat content won't interfere as much with the rise of the egg whites.
DeleteOh sooze I am sitting here drooling over these! I havent had a hot dog on a roll in sooooo long. I cant wait to try them. I was wondering can I use ricotta instead of cottage cheese? Hope so cause that is what I have. And going with the caraway I use in my sauerkraut for the rolls too
ReplyDeleteHi Allison! So great to have you here. And hope you stick around and post ALL the time. :D
ReplyDeleteYou can use ricotta. In a way, that's what is accomplished by whizzing the cottage cheese in a mini processor is making it smooth like ricotta. I just always have cottage cheese and never have ricotta! :D The caraway sounds divine!! I usually use sesame or poppy seeds on the rolls then add the caraway to my kraut. I make 2 for me (blush) - 1 is always a Chili Cheese Coney Dog, and the 2nd is a NY Dog with sauerkraut and caraway seeds and swiss cheese with a ton of mustard, onions and maybe some dill relish. :D So good.
Have fun and hope you love them. Be sure to cook them long enough to hold their shape. And cool before cutting! I usually tent them with aluminum foil in the last 20 minutes of cooking so they get good and done and don't get too brown.
ok!! I will see you later and post some pictures!!
DeleteLet me start by saying that I love what you're doing and your story of inspiration. I did try this recipe and the buns looked beautiful - better than I could buy. However, they tasted like eggs, which stands to reason as there were eight of them. I had them with eggs and they tasted like the dry part on the pan when you scald your scrambled eggs. Did I do something wrong? Is there an adjustment that can be made?
ReplyDeleteHi Sonya, yes they can taste eggy. Here are some things that can mitigate it.
Delete1. Do not let them get overly brown. I tent them at about 15 minutes with a sheet of aluminum foil placed loosely over them (they must be "set" first).
2. Do not toast them in a toaster oven, they will taste bad. Split them. Butter and pan toast. Delish!
3. Up the garlic and onion powders or add new and more spices.
4. Replace some of the yolks with extra whites. Use the leftover yolks to make creme brulee.
Hope that helps. If not, you can always try the Mile High Keto Biscuit Mix. You will find it at our new website: http://www.fluffychixcook.com/recipe-index
You rock so hard!! Hurrahh!
ReplyDelete