Revolution rolls. Oopsie buns. Cloud bread. Variations of this bread/bun/roll are all over the internet. Some have said that Dr. Atkins himself invented the original recipe, the revolution roll.
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I’m not sure where the recipes originated, but I do know that when I added a little bit of my Very Low Carb Flour Mix (or finely-ground almond flour, see note below), these “Not-So-Oopsie” Rolls had more structure, were less “wet” to hold as sandwiches, and tasted amazing!
There is no doubt in my mind that in the three years that I have been baking low carb, I have made at least twenty different low carb biscuit recipes! Agghh…..that is a lot of expensive flour and even more time than I care to think about.
The bottom line is that we are picky! We are used to home cooked/home baked foods with white and wheat flours. Casseroles, roasts with potatoes, homemade pizza, lasagna, spaghetti casseroles, and pot pies were all dishes in my repertoire of recipes in thirty-four years of cooking and baking for a family of (eventually!) nine on one income.
When I first began low carb baking seriously three years ago, I had way more failures than I did successes. No one flour seemed to make anything edible—especially for my sons and husband.
Almond flour was too heavy. I didn’t understand how much liquid/how many eggs to use with coconut flour—plus the texture was just off when I followed recipes using solely coconut flour. Don’t even get me started on the recipes I tried using straight flax or oat fiber.
Then I started reading about low carbers who were having success at combining non-grain flours. Caroline, from All Day I Dream About Food, and other healthy recipe bloggers used two thirds to three fourths almond flour and the remainder of coconut flour quite often in recipes.
