Friday, May 22, 2009

Atkins Revolution Rolls: The Best Cooking Method

As a low carber and someone who is allergic to wheat, I use Atkins Revolution Rolls frequently. They are made from eggs, cream or cottage cheese, a pinch of cream of tartar and a flavor enhancer, either in the form of a sugar substitute or salt and a bit of onion or garlic powder.

The egg yolks are combined with the cheese and the flavor enhance, while the egg whites and cream of tartar are beaten to stiff peaks. The whites are folded into the yolk-cheese mixture and then dolloped onto a baking sheet or a muffin top pan and baked in a moderate oven. A souffle effect occurs and the result are a bready type of roll: perfect for things like hamburger buns or if spread more thinly, tortilla wraps.

The problem is that sometimes the rolls don't remain puffy after it has been pulled out of the oven. Turning off the oven after the rolls have baked and keeping them in there to further set helps a bit....

So how do you keep the rolls, bread like?

Cook them in the microwave. The time is about 2-3 minutes depending on your microwave.

It goes throw a fascinating change. At first, nothing seems to happen, then suddenly the mixture will puff up, threatening to spill over the container. Then it will continue cooking and slowly lose volume. The result is a firmer more stable roll, that is pale yellow in color. But the texture is bready.

The only drawback to this method is that you can't cook more than 1 roll at a time.

A word about containers: the shape of the container will determine the shape of your roll. A microwave safe square sandwich container will do for sandwich bread or even a hotdog bun (split the cooked square bread through the middle.) A 4 inch round bowl will do for a burger bun.

Atkins Revolution Roll (1 serving)
1 egg
1 tablespoon cream cheese or 1 tablespoon mayonnaise
pinch salt
pinch garlic or onion powder (optional, but I think it gives it a yeastier taste.)

Lightly grease a microwave safe container.

Separate the egg white from the yolk. Put the egg white into a perfectly grease/oil free bowl. Set aside.

Combine the yolk with the cheese or mayo and the other ingredients in another bowl. Set aside.

Beat the egg whites to a stiff peak. Then fold about 1/4 of them into the egg yolk mixture to lighten it. Then pour the egg yolk mixture over the egg whites. Fold gently until all the egg white is incorporated, taking care not to over do it otherwise, you'll lose the volume.

Pour the mixture into the prepared cooking container. Put into the microwave. Microwave on HIGH for 2-3 minutes. Remove from the microwave. Cool and use as you would bread.


Alaskansonya said...

Wasn't sure if Cream of Tartar is supposed to be added to the microwave version of these? I noticed the oven version uses it. I want to make these tomorrow...thanks so much. :)

Elizellen in UK said...

Hi Megs!

I just wanted to tell you that I was grateful for this method tonight.

We have a formal dinner tomorrow and I really haven't time to make my usual rev bread recipe, so I tried this one using my little hand wisk and in no time I had 2 small rolls to take with me for emergencies!

You're a star!!