Cloud Bread

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Gluten free and carb free…bread!

Anyone eating low carb or gluten free is going to love this! Cloud Bread is one of those very exciting and oh so easy recipes out there that really is a great substitute for good old fashioned bread. If you’re on Pinterest, you’ve probably stumbled across this one. I had pinned a recipe for Cloud Bread a long time ago and just didn’t get around to trying it. I have no idea why, but I’m sure it had something to do with how “hard” it is to take my Kitchen Aid out of the cabinet and also the fact that I always seem to be out of cream of tartar (which I’ve come to realize isn’t needed – baking powder works just fine). But after seeing how well these Cloud Breads freeze, you could make them once a week and freeze them and use as needed!

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What is Cloud Bread?  It is made from a few super simple ingredients!  Eggs, cream cheese and baking powder… along with any spices you want to try!  That’s it. Do they taste like bread?  Well, kind of!  They hold a sandwich together and they can be toasted to give a tiny bit of crunch.  I have found that if they sit for a day or two, they start to dry out more – which makes them taste even more like bread than they do the first day! Keep them in a covered container in the refrigerator or freezer, and pop them in the toaster for a little bit before using.  I thought the texture was the best on the 2nd or 3rd day!

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Here’s what I had the last couple days: Ham and cheese sandwich, pizza, and egg & cheese breakfast sandwich.  Use them any way that you would use bread or buns!  Hamburgers, hotdogs, sloppy joes, etc! After eating open faced sandwiches in order to eat less carbs, I have to say that it was nice to have a bottom and top to my sandwich! It’s the little things. :)  So, a tip for making them into pizzas.  The first day, I made a pizza (pictured below) and the taste was great yet the texture was not great.  So 4 days later I realized that I had one left…. I toasted it slightly, added the toppings and baked it on a pan as you would for any other pizza and I thought it was definitely a great crust substitute! Letting the cloud breads dry out gives them a much better texture, especially for something like pizza.

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Start by softening the cream cheese so it’s mixable.  Then separate the eggs.  Beat the egg whites and baking powder with your Kitchen Aid or hand mixer until they form stiff peaks. Combine the softened cream cheese with the egg yolks. Don’t worry if the mixture has some lumps in it. It doesn’t seem to make a difference in the finished product.  I added a teaspoon of brown sugar (or sweetener of choice) to the yolk mixture and also some salt and garlic powder (about 1/8 teaspoon of each) to start. I would probably add a little more next time.

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Then, slowly fold in the egg whites into the egg yolk mixture.  Be careful not to over mix.  Line a baking sheet with parchment paper and some cooking spray and ladle the batter into equal size rounds on the pan.  They do spread out a little, so leave some space between them.  I made eight out of one batch, but some people online make the batch into 10-12.  It just depends on the size you’d like.

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Once the batter is on the pan, you can sprinkle other seasonings on top…. basil on some, thyme on a couple and sesame seeds on a few others. All spices are definitely to your own personal taste! I think I’ll try something like an “everything bagel” next.  You can definitely make these with just the three basic ingredients, but I found it was a little boring.  Spices make a big difference!

Bake for about 20 minutes and then broil for about 1 minute until golden brown.  Let cool on a baking rack.  You can definitely eat them the first day – they’re just a little bit “spongy”.  I thought the texture was much more bread like after the 2nd or 3rd day. I always toast them for a little bit – helps dry them out and adds a little more texture.

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Have you tried Cloud Bread before?  I can’t wait to hear what you think!  Let me know what kids of spices you used and any tricks you’ve figured out. I hope you love these as much as I do!

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Cloud Bread

Ingredients

  • 3 eggs, separated
  • 3 Tbsp cream cheese, softened
  • 1/4 tsp baking powder
  • 1 tsp brown sugar (optional - or use sweetener of choice)
  • 1/8 tsp salt (optional - and use to taste)
  • 1/8 tsp garlic powder (optional - and use to taste)
  • Other spices as you'd like - basil, thyme, sesame seeds, etc

Instructions

  1. Preheat the oven to 300 degrees.
  2. Line a baking sheet with parchment paper and lightly grease.
  3. Separate the eggs.
  4. Soften the cream cheese.
  5. Combine the egg yolks with the cream cheese and brown sugar, salt and garlic if using. (don't worry if there are lumps - it doesn't seem to make a difference)
  6. Add the egg whites and baking powder to a stand mixer (or use a hand mixer) and whip until stiff peaks form.
  7. Gently fold in the egg whites into the egg yolk mixture.
  8. Ladle the batter into equal size rounds on the baking sheet. I like to make 8, but you can make 10-12 smaller ones.
  9. Sprinkle seasonings of choice before baking.
  10. Bake for 20-22 minutes and then broil for about 1 minute to get them to a nice golden brown.
  11. Remove from the pan and cool on a rack.
  12. After completely cooled, store in a covered container in the refrigerator or freezer.
  13. Can be eaten immediately, but I thought they were better after letting them sit for a day or more.
  14. Toast slightly in a toaster before eating.
http://www.yumbiance.com/cloud-bread/

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4 Comments

    1. Thanks! I love that you can make them to fit your tastes! I just ate pizza tonight on one with basil. Yum! The key for pizza is letting them sit for a few days to dry out a little…toast slightly and add toppings and bake as usual. I thought it was great! Let me know if you make them!

  1. The cloud bread photos all look so yummy! Do you think this recipe will work with Daiya (dairy-free) cream cheese?
    I will have to try it! Thanks, Amy!

    1. That is a great question! I hope you try it and let me know. :) I would guess it would work, but let me know what happens! Thanks Kathy!

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