Doreen:
I tried the rolls in this way:
6 eggs, separated whites and yolks
1/2 tspoon cremor tartar
3 pack splenda or equiv. liquid splenda
6 tbspoons of vital wheat gluten

Just the same way to do them.
Beat whites with tartar tiill stiff.
Apart beat yolks with sweetener till stiff, them mix both carefully, then, mix the gluten one spoon at the time, then put in the oven as you do with yours.
I think you are going to like them this way.
They crumb when fresh, but I put them in an airtight container in the refrigerator, and, after cool, the slice very well with a serrated knife.
Margarita