Basic Revolution-ary Rolls – Low Carb and Gluten Free
Quit pining for healthy low carb bread options, for Pete’s sake—and come with Fluffy Chix Cook into the light! Apologies in advance for this very long post. Fluffy needs to describe the various methods of cooking this versatile low carb, keto-licious bread recipe, known as Basic Revolution-ary Rolls. They’re gluten, grain and sugar free—a low carber’s sweet dream, and a diabetic’s friend. And flatly, it wouldn’t be a low carb week, without these handy, low carb rolls in the Fluffy Chix Cook fridge and freezer.
Come with us in the way-back-machine! Grab your bell bottoms and get thee to the ’70s! The recipe for revolution rolls has floated around the internet for years. Low carb, keto friendly, revolution rolls were an adaption of a classic French culinary technique used to make a sponge cake, called genoise. As far as I know, Dr. Atkins, or his wife, first came out with the recipe for revolution rolls in the DR. ATKINS’ DIET REVOLUTION ( ’72 version)—that was when he allowed cottage cheese in Induction and you did not count “net effective carbs;” you counted the full carbohydrate content of anything that went in your mouth. The original revolution roll recipe made the rounds many times over, morphing and stretching the boundaries of good intentions. It disappeared and reappeared, always enjoying a fresh ripple of joy in AtkinsLand.
Fast forward to today and everybody and their brother has a version of revolution rolls. Some recipes use mayonnaise, others sour cream, or even cream cheese, and some still use cottage cheese (my favorite, when not following Induction). In the latest version of the Atkins Diet (NEW ATKINS FOR A NEW YOU), cottage cheese is no longer included in the Induction friendly food list. Cottage cheese isn’t on Dr. Westman’s, Page 4 either. So in order to enjoy these handy IDS (innards delivery systems) while following Atkins Induction or Dr. Westman’s No Sugar No Starch Diet, we had to make some tweaks. And since Susie T. (T for Tweaks) Gibbs’ middle name happens to be Tweaks, that wasn’t an issue.
We went with the cream cheese version to sub out the cottage cheese. Cream cheese IS allowed on Induction—don’t get me started with the logic of this rule—but cream cheese it shall be. (I think we have Linda Sue, of Linda Sue’s Recipes and Menus, to thank for that original substitution. Linda tweaked the revolution rolls way-back-when; God was a child and Moby Dick was a minnow (hehe I saw that on tv), and the Fluffys were only beginning to live low carb. I also began adding pork rind crumbs and shredded mozzarella cheese to give the rolls added body. Instead of fluffy, spongy, cottony puffs, you get an actual roll, capable of being split into 2 thin halves—with substance and body. The extra spices and Country Dijon Mustard add to the flavor profile and downplay the “eggy” flavor, some of the supertasters report.
In all, I’d put the Fluffy Chix Cook version—we call them Revolution-ary Rolls as a tribute to Dr. A.—up against anyone’s. You’ll be pleasantly surprised at how truly bread-like they taste. The texture is so much closer to actual bread, too.
Use your imagination and form your own bread molds out of nonstick aluminum foil. We’ve made wraps, buns of all shapes and flavors, pizza, stuffed crust pizza, stuffed bites, pot pie toppers, Danish, cinnamon rolls, tiramisu, trifle, genoise, yellow cake, chocolate cake, jelly rolls, yule logs and more things than I can even remember! All morphed and tweaked from the Basic Revolutionary Roll recipe. And if you want to read more Revolution-ary Roll recipes at the Fluffy Chix Cook Archive site, we’ve got plenty to keep you busy!
7.15.14 NOTE: I will tell you honestly…this recipe made without the protein powder in it is Induction and Page 4 friendly. But the rolls and focaccia are not as lovely of a texture, nor are they as sturdy as buns that have 1/2 to 1 scoop of unflavored protein powder added into the egg yolk portion of the batter. The structure provided by the protein powder is very great. Adding the protein powder to the recipe adds 0.04g of carbs per roll. I don’t know about you, but that such a ridiculous difference and my pleasure factor is so much greater, I will be adding protein powder to my rolls and focaccia next time.)
So just do me a favor and try them? Then come back here and drop a comment, ok?
What’s your favorite sandwich? We heart BOBs (Breakfast on a Bun) and Sloppy Joes (which we’re having tonight).
This is your Basic Revolutionary Bread that forms the bread foundation for many low carb bread and roll recipes—especially during Induction or when following Dr. Westman’s, No Sugar No Starch Diet. Gluten, grain and sugar free, this bread is perfect for the low carb keto lifestyle. The recipe can be cut in half or even doubled! They store and freeze great.
- 8 large eggs, separate yolks and whites into two large mixing bowls
- 1/2 teaspoon cream of tartar
- 6 ounces cream cheese, softened
- 1 cup part skim mozzarella cheese, shredded
- 1/2 tablespoon Country Dijon Mustard
- 1/2 cup pork rinds, process into crumbs (measure as crumbs)
- 1 teaspoon gluten free aluminum free baking powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/2 to 1 scoop natural Unflavored Whey Protein Isolate (Designer Whey)
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh rosemary—or 1/2 tablespoon dried rosemary leaves, chopped coarsely
- Preheat and bake all versions at 325°.
- Separate eggs into clean, dry bowls.
- Whip egg whites with an electric mixer until they become frothy. Add cream of tartar. Continue to beat with an electric mixer until whites become stiff and no longer slide in a bowl. Set aside. (Hint: Fluffy Chix like to use a glass or stainless bowl to whip egg whites. Make sure your beaters and bowl are both scrupulously clean and oil free.)
- Cream the cream cheese, mozzarella cheese, mustard, pork rind crumbs, baking powder, granulated garlic, onion powder and kosher salt together with an electric mixer. Add egg yolks and beat until light and fluffy—about 2 minutes. (NOTE: If adding the unflavored protein powder to the batter, add it to the egg yolk mixture and beat well.)
- Fold egg whites into yolk mixture in three additions. You can be rough with the first addition. The first addition simply loosens the yolk mixture and lightens it. The second and third additions of egg white should be gentle folding motions. Try not to deflate the batter. Work quickly to keep the eggs from deflating.
- Preheat oven to 325°. Spoon batter into mounds on 2 parchment lined 14x18 inch baking sheet (6 rolls per pan). Batter will spread and rise. You can also make focaccia bread and wraps with this batter. Tent bread with a loose sheet of foil if top becomes too golden-usually around the 20-30 minute mark. Bake around 35-45 minutes depending whether you're cooking rolls or focaccia bread. Here are the optional yields from a single recipe: 12 Buns - Hamburger, Hot Dog, Hoagie, etc.; 8 Buns + 8x8 Pan of Focaccia Bread; 14x18 Pan of Focaccia Bread; or 4 Wraps + 4 Buns + 8x8 Pan of Focaccia Bread
- *Alternately:* Make your own molds using nonstick aluminum foil and pour batter into those molds. Fluffy Chix line any object they use to make these rolls. We either line with parchment paper or nonstick aluminum foil. If you don't, the rolls will be very difficult to remove from the baking pan and could tear apart when you try to remove them. When ready to serve, each roll may be split into a top and bottom half, or in the case of hot dog buns, partially split.
- To Make Wraps: Smear a spatula of batter (about 1/4 cup) onto a square of parchment about 7x7 or so. Use a flat knife or an offset spatula (available at Michael's, Hobby Lobby, cooking stores or online) smooth batter into a 6-inch circle, a little over 1/8-inch thick. Nuke on high for about 30-40 seconds. Remove and place tortilla into a large, dry skillet over medium high heat. Heat for 30 seconds. Flip and cook another 30 seconds. Gently peel off parchment paper backing. Continue to heat and flip in pan until tortilla or wrap develops brown spots and looks like a tortilla. Remove and place in a covered dish or plastic bag. The steaming helps the wraps become flexible.
- To Make Focaccia: 14x18 sheet pan lined with parchment (full recipe) or 8x8 pan lined with parchment (1/3 recipe): Pour batter into parchment lined pan (this is a must). Sprinkle top with grated Parmesan cheese and sprinkle with rosemary. Bake 40-45 minutes until done in the center. Tent bread with a loose sheet of foil if top becomes too golden—usually around the 20-30 minute mark. Cut into 4 squares. When ready to eat, each square may be cut into 2 slices horizontally to make 2 slices of bread (4x4-in).
- Let rolls and/or focaccia and wraps cool completely. Store in airtight bags in the fridge up to 1-2 weeks or in the freezer up to 3 months.
These are Fluffy Chix favorite basic roll for everything from hamburgers to hotdogs and po' boys! We change the recipe up all the time depending on our mood. Change the cheese. Change the spices. Make them sweet by omitting the savory spices and adding your favorite flavoring and sugar substitute. Add spices that compliment a sweet version. Top with a cream cheese mixture to make Danish. Top with sausage, hot dogs, bacon, or stuff with cheese to make incredible, savory rolls. The sky is the limit here. YOI = You own it! Make this recipe yours!
7.15.14 NOTE: I will tell you honestly...this recipe made without the protein powder in it is Induction and Page 4 friendly. But the rolls and focaccia are not as lovely of a texture, nor are they as sturdy as buns that have 1/2 to 1 scoop of unflavored protein powder added into the egg yolk portion of the batter. The structure provided by the protein powder is very great. Adding 1/2 scoop of protein powder to the recipe adds 0.04g of carbs per roll. I don't know about you, but that such a ridiculous difference and my pleasure factor is so much greater, I will be adding protein powder to my rolls and focaccia next time.)
Serving Ideas Use buns for burgers, hotdogs, po' boys and sandwiches of all kinds. Split buns and turn them cut side out to make delicious grilled cheese and Panini sandwiches. Use baked rolls as the bread element for bread crumbs and bread chunks for dressings and stuffings. Make French toast. Make bread pudding! We love these buns with sloppy joes of all flavor varieties!
Per Roll (No Toppings): 136 Calories; 10g Fat (70.4% calories from fat); 9g Protein; 1.2g Carbohydrate; trace Dietary Fiber; 164mg Cholesterol; 1.2g Effective Carbs
Per Roll with 1/2 scoop Protein Powder: 136 Calories; 10g Fat (70.4% calories from fat); 9g Protein; 1.6g Carbohydrate; trace Dietary Fiber; 1.6g Effective Carbs
Per 4x4-in Square Focaccia: 141 Calories; 11g Fat (69.9% calories from fat); 9g Protein; 1.25g Carbohydrate; 0.08g Dietary Fiber; 165mg Cholesterol; 1.2g Effective Carbs
Copyright © 2010 Fluffy Chix Cook. All rights reserved.
Copyright © 2010 Fluffy Chix Cook. All rights reserved.
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