Cloud Bread Experiment

Cloud bread is all the rage right now and for me it came at a convenient time as I have my sister-in-law coming for a visit and she can’t eat gluten. If you have seen any of the posts or videos on it you know that cloud bread has three ingredients: eggs, cream cheese and cream of tartar. They don’t always agree on how many eggs or cooking temperature but otherwise its a pretty standard recipe. I actually found when I went to make them that I didn’t have cream of tartar so I used baking powder and you know, it worked fine.

So for cloud bread exactly like mine use:

3 large eggs
3 tablespoons cream cheese
1/4 teaspoon baking powder

Optional, but I recommend, rosemary, sea salt and garlic powder

Start by preheating your oven to 325° F or 160° C. Next separate your eggs into two bowls, whites in one and yolks in the other. You can use a handy little tool like mine or whatever you use to get your eggs apart. Remember though, even a tiny bit of yolk in your whites and they won’t fluff up properly when you beat them.

Add the cream cheese to your egg yolks and blend with a hand mixer until combined. Mine took less than two minutes at medium speed.

Check out my action shot! Add the baking powder to the egg yolks (or use the same amount of cream of tartar if you’re a purist) and beat on high until stiff peaks form. (Think meringue pie topping)

The next step is the tricky one. You want to gently fold the egg white mixture into the egg yolk mixture so that you don’t lose the air you created in beating it but you have to move sort of quickly to avoid having the mixture melt into soup. Don’t over mix! There is no coming back from this going flat or soupy so gentle and with haste are my suggestions.

Line your baking sheets with parchment paper and spoon mixture to desired size onto the trays. I made mine about hamburger bun size and got twelve out of this recipe. I also did the first six plain and then carefully folded in a little salt, garlic powder and rosemary before scooping out the last six. To really add to the flavour, I also sprinkled a little rosemary on top. Next time I am going to try a little parmesan cheese as well. Slide them into your preheated oven and bake for 13-15 minutes. Cool for a couple minutes on wire racks and then enjoy.

They are pretty tasty, although not exactly what I expected, and great for your gluten free friends. I think I am going to experiment with making cloud bread pizza crust because I am now super curious to see how else I can use this.

If you try this recipe take a picture and tag me in it, I would love to see how yours turned out!



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