These are great but very easy to screw up. I tried them 3 times before I got them right. My mom told me the trick to it. The key is to beat the egg whites until stiff. The easiest way to do this is to use a blender or hand mixer and make sure YOUR EGGS ARE ROOM TEMPERATURE before breaking them and starting. In my opinion this should be added to the instructions. Using eggs fresh from the fridge I was not able to get this recipe to work correctly.
These are absolutely amazing! I love the texture and taste. They don't look like much but they were just what I needed. I also added 2 teaspoon of flax meal for fiber. I also used some of these with some vanilla protein powder and pumpkin spice and stevia. They were good also. I will be making these again.
I did a little twist on this recipe. I put a tsp of garlic powder and a tsp of onion powder, and I cooked it a little longer to give it a garlic bread crisp to it. I love it!!
Just made these with psyllium husks, they came out bang on perfect and I'm not a baker at all! Mine came out nothing like cream cheese omlettes as some have described, they came out and taste like choux pastry. Really nice
Being very new to the LCHF diet, I was very pleased to discover this as I really was missing bread. The texture was a bit flaky/eggy like a omelette I found, so I added an extre TBS of Psyllium Husks, an extra tsp of baking powder and a bit more cream cheese and instead of putting them on a baking tray I placed them in a mini-greased tin. It came out perfect so even though I guess I modified it a bit, this recipe by itself is still beautiful and gave me a foundation to explore! :) Awesome!
I just made this recipe exactly as written except for the psyllium husks which I couldn't find. I wouldn't describe this as "bread." They were more like little cream cheese omelets. I ended up reheating them and having them for breakfast, and they were fairly tasty--but bread? No.
I just made your oopies bread. This is the first time I have ever made the bread. Being that I am a bread LOVER I was a little lerry, WOW, I was amazed, it was delicious. This recipe will DIFFENENTLY go in my recipe file.<br/>Thank you
I made this for my breakfast sandwich this morning. I not a real big bread eater but, when I want a sandwich, I definitely want to stay within my Low Carb diet. This bread was a wonderful substitute for regular bread. I think adding the Psyllium and Baking Powder helped with the texture. It was thin but, it held together until the very last bite.
These came out prefectly. We did not use psyllium husk. They were very light, fluffy, and delicious. Be sure to whip the egg whites until they are crazy stiff for best results.
I'm def not a new comer to baking, but these turned out terrible. I have tried to make them off and on and they are never 'bisquits'. They were bland and messy. Too bad, I really like the idea of them.