The lightest and quickest option for gluten free breads yet! Delicious with sweet toppings such as syrup or jam or or savoury toppings, instead of English Muffins or served with curries or soup.The original name was “Oopsies” – it was discovered by mistake. The mixture can also be spooned over warm cottage pie and baked until golden and firm.
3 large eggs, separated
100 g cottage cheese, cream cheese or ricotta cheese
pinch salt
30 ml Gluten-free flour (any favourite)
2,5 ml baking powder
30 ml water
Topping (optional but good!)
Any typical such as poppyseeds, garlic and herb seasoning and rosemary sprigs, onion seeds
- Line a baking tray with baking paper and grease with butter or spray with non-stick spray or line the Wizbake sheets – no greasing required!
- Preheat the oven to 160º C.
- Beat the egg whites until stiff. Beat or process the cheese, egg yolks, flour, salt and water and fold into the egg white.
- Place about 1/3 cup of the mixture onto the lined tins and shape into ovals or rounds with the back of a spoon.
- Leave as is or sprinkle with topping if preferred.
- Bake about 15 – 20 minutes or until golden and firm.
- Serve warm or cool a short while and serve fresh for best results.
Variation
The gluten-free flour can be substituted with cake flour if preferred.
