I have a little boy who lives a gluten-free life, and in the beginning it was hard to find a bread substitute. For a while, he just didn't get to eat any kind of sandwich, pizza or bready-type thing at all. He's a trooper though, and he lasted until I found one of our favorite gluten-free foods. Oopsie bread.
This oopsie bread recipe is quick and simple to make, high in protein and low-carb with good fiber content. It's traditionally made into a flat bread/roll hybrid, but I started making it into flat sheets so I could cut it into squares for sandwiches. Much easier in my opinion, and it holds up well to all the fixins.
Oopsie bread is lighter, fluffier and a little tangier than grain bread, but much loved by my gluten-free guy.
Gluten-free Oopsie Bread Recipe
- 3 large eggs
- 1/2 cup softened cream cheese
- 1/8 teaspoon unrefined sea salt
- 1 tablespoon organic flax seeds or Chia seeds
- 1/2 teaspoon aluminum-free baking powder
- Preheat the oven to 325º F.
- Separate the eggs into two medium bowls; yolks in one, whites in the other.
- Add salt to the egg whites and whip until fluffy with stiff peaks (make sure there's no liquid left on the bottom of the bowl. I found this out the hard way).
- Add softened cream cheese, flax seeds and baking powder to the egg yolks and mix until smooth.
- Add egg whites to egg yolks and fold together gently so as not too flatten the egg whites too much. You want them to stay airy.
- Line the bottom of a 9×13 baking dish with parchment paper, pour the oopsie bread mixture in and gently spread around.
- Bake 20-25 minutes or until golden brown and spongy to the touch.
- Let cool completely and cut into squares. This recipe makes 6 perfect slices of sandwich holders. Store extras in the refrigerator.
It's so easy, guys. Give it a shot!