Cloud bread is a piece of gluten-free heaven
Cloud bread is one hot treat that has all the gluten-free folk going crazy — it's flourless, low-carb and gluten-free, and it tastes good too.
Cloud bread is just like it sounds, and if you're an avid Pinterest user, then you're probably no stranger to this fluffy bread phenomenon. Cloud bread pins and likes have spiked by 73 percent within the past year, and here's the reason: The light and airy bread with the texture of a cloud (hence, the name) is also kind of good for you. That is to say, compared to other commercial breads made with processed ingredients and even — gulp! — high-fructose corn syrup in some cases, cloud bread is completely grain-free and low in carbohydrates. The trending bread is made with cream cheese and eggs and fits well into a number of different diets.
And here's a pro tip before you make this "health" bread that many say tastes better than the real thing: If you let cloud bread sit overnight, it becomes even softer and chewier.
Flourless cloud bread recipe
Recipe by Brandi Bidot; inspired by MOMables
- 1/4 cup cream cheese, softened to room temperature
- 1/4 teaspoon cream of tartar
- 3 organic eggs, separated
- 1 tablespoon honey or sugar
- Heat the oven to 300 degrees F, and line a large baking sheet with parchment paper.
- In a bowl, separate the eggs, being careful to not break the yolks into the whites.
- In a mixing bowl, combine the egg yolks and cream cheese, and beat with a hand mixer until smooth.
- To a separate bowl, add the egg whites, cream of tartar and honey, and beat on high until the mixture is fluffy and has stiff peaks.
- Gently fold the egg white mixture into the cream cheese mixture, being very careful to not overmix.
- Using a spoon, drop the mixture onto the baking sheet, keeping the sizes as uniform as possible.
- Bake for about 25 – 30 minutes or until the tops are lightly golden brown, but be careful to not overbake.
- Remove from the oven, and allow to cool completely. The bread will be delicate and fall apart very easily. Once it is cool, transfer it to an airtight container.
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Updated on 1/21/2016