This week I finally baked some Oopsies, without any of the reported hitches.  The verdict?  Not bad, and potentially very useful as a basic bread substitute.  Fluffy, light, and airy, and ever so slightly moist and eggy tasting like a challah or brioche, they’re not very exciting by themselves (though not nearly as boring and tasteless as a low fat puffed rice cake by itself).  Generally, I don’t make a lot of effort to create low carb versions of high carb foods, but I do sometimes miss the role breads and crackers play in “carrying” and “containing” other foods, so that one can sometimes eat easily with hands instead of always with utensils.

 

 

Another appealing aspect of the Oopsie batter is the lack of specialty “low carb” food-lab created ingredients (low carb baking mixes) or potentially problematic ingredients such as soy flour, wheat gluten, etc.   While I regard cream cheese as quite processed and industrial, a half ounce cream cheese per Oopsie isn’t something I’ll get too worked up about, either.  And any way I can add the nice eggs I get from a local hobby farm usually makes me a happy camper.

 

So the photo above is from my first Oopsie baking experience, embellished by topping with mascarpone cheese, lightly toasting, then adding sliced local organic strawberries.  Thumbs up all around, especially from the pint-sized member of the family.