This doesn’t taste like bread exactly, but the consistency is similar, and it will hold together sandwich fillings and hamburgers, assuming these are not too juicy. I have developed a taste for this stuff. Somehow it “hits the spot,” and helps me to feel less deprived.
Betsy’s “Breadless” Bread
4 eggs separated or 3 eggs separated plus commercial egg white to equal 1 egg (2 tbsps)
¼ tsp cream of tartar
3 tbsp ricotta cheese
tiny dash salt
1 packet or ¼ tsp Splenda (optional, but I like it)
vegetable oil spray
Preheat oven to 325. In a large mixing bowl, add cream of tartar to the egg whites and beat until they are stiff but not dry. In a small mixing bowl beat the ricotta cheese, three egg yolks, and salt (and Splenda) until smooth and lemon-colored. (Store the remaining yolk to stir into breakfast eggs or to make Béarnaise sauce). With a spatula, gently fold the yolk mixture into the beaten whites, trying not to reduce the volume of the whites. Take no more than a minute to combine. Using a large kitchen spoon, create six stacks/mounds on lightly sprayed parchment on a baking sheet. Use it all. Bake 45 minutes to 1 hour, depending on your oven. The finished product should be lightly browned in high places and yellow in the lower ones and completely cooked. Remove from oven and cool. The puffy mounds will collapse somewhat as they cool. You’ll want to keep these in a plastic zipper bag with paper
toweling in between. Store them in the refrigerator. Note: If you like them and wish to make plenty to keep on hand, I recommend that you make up this recipe several times in a baking session. I’ve
tried to double it with disappointing results. For reasons that are probably clear to science teachers but not to me, the yolk/white mix breaks down rather quickly and will become too liquid to bake if allowed to stand while baking the first batch.