Recipe: Flourless Cloud Bread

Categories: Recipes

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I gave up bread for Lent, which has been a huge pain in the ass because bread is a major component of pretty much everything I think is delicious. I'm the girl who snags a loaf of warm, fresh-baked french bread from the bakery at the beginning of a shopping trip and ends up throwing a practically empty bag on the check-out belt. I have zero self control, which is why I figured it would be a challenge and sacrifice to give up.

I cut out not only just bread, but also flour tortillas (killing me), biscuits, pancakes, waffles, English muffins, buns of the dog and burger variety, bagels, naan, pita, and all pastries. The upside is that since Ash Wednesday, which was on February 22, I've lost five pounds. The downside, and probably the reason I've lost five pounds, is that it's sometimes hard to find something to eat, especially in a pinch when a sandwich would be handy.

While perusing the web for bread substitutes, I found this recipe for Cloud Bread, which the author described as "...a delicious home-made bread replacement that is practically carb free and very high in protein. They are just like heaven so I call them clouds..." Ingredients? Just four: Eggs, cream cheese, cream of tartar and a packet of artificial sweetener.

WTF? How could anything that even sort of resembles bread come from this?

Out of sheer curiosity and the convenience of having all the ingredients handy, I got crackin' on my very own cloud bread (now nicknamed "mother-effing witchcraft" in my house).

Ingredients:

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  • 3 eggs, separated
  • 3 tablespoons of cream cheese
  • 1/4 teaspoon of cream of tartar
  • 1 packet of artificial sweetener


Directions:

  • Preheat oven to 300 degrees.

  • Separate eggs very carefully. Be sure not to get any yolk in the whites!

  • In one bowl, mix together the egg yolks, the cream cheese and packet of sweetener.

  • In another bowl, add 1/4 tsp cream of tartar to whites and beat on high until whites are fluffy and form stiff peaks, like you would when making a meringue.

  • Carefully fold yolk mixture into egg whites until mixed, but don't break down the fluffiness of the whites.

  • Spray a cookie sheet with cooking spray and with a large spoon, scoop the mixture onto the cookie sheet into about six even rounds about the size of a hamburger bun.

  • Bake on middle rack for about half an hour. It might take a few minutes more or a few less, but keep an eye on them until they're a nice, golden-brown color. While they're baking, your kitchen will seriously smell like bread. It's bizarre.

  • When done, remove from the cookie sheet and allow to cool.

  • When the little rounds are completely cool, seal them in a Ziplock or airtight container overnight. They'll be ready to eat in the morning.
    Thumbnail image for pileofcloudbread.jpg
    Mine aren't as "puffy" as the ones in the first photo, but they were still tasty.
    Out of curiosity, you might be tempted to snack on them just out of the oven, but try to hold off until the next morning. While they're a little crumbly when warm, a little like meringue, they completely change texture overnight. They get soft, fluffy, and much more bread-like. After a day, store in the fridge and before you're ready to eat, let them sit out for a while to get to room temperature.

    No, it's not bread, and wouldn't pass for it in a taste-test, but it's a pretty good little substitute if you're trying to avoid the white, processed stuff. I don't think they're quite sturdy enough to use in place of a hamburger bun, but go for it if you're feeling experimental and wouldn't mind dirty fingers. So far, my favorite way to eat them is with a little strawberry preserves on top for breakfast but I'd like to mix it up a bit, maybe throw some cayenne or other spices in there and see how they turn out.

    Would you give this flourless cloud bread recipe a shot, or do you think it just sounds weird? Did you give anything up anything for Lent? If so, how's it going? Are you sticking with it or allowing yourself a "cheat" day? Let us know in the comments section.



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9 comments
djsjsomley
djsjsomley

I have been making this "bread" for about a year now and it really is good. For those of us who won't or can't have grains, it is so nice to have something to have with soup or really any meal. I love it with just butter. 

AND it really smells good coming out of the oven, so it is difficult to wait until morning to taste it. My recommendation is to make a double batch right after you have just eaten. A full stomach has a much easier time saying "wait!" then if you just have to try one (or two) you will still have your AM "bread".

5 stars to the inventor of this recipe!!!

Donna2893
Donna2893

I am doing Atkins and I've been substituting Bread and rolls with fthis cloud bread. It's really good. I use it for breakfast sandwiches, lunch meat, burgers, sausage, I love it.

Giggles
Giggles

I am doing the Atkins diet and miss the bread, I can hardy wait to try this and hope I can wait until the next day to try it. Thank you.

Lkajr2
Lkajr2

Oh my gosh.  I love this "bread". I could not find cream of tartar so I had to substitute with baking powder and I added a little accent and some garlic powder.  AMAZING!!.  This is definitely what I had been in search for to curb my bread craving.  NOTE: I cant stress enough to beat the egg whites till the peaks are REALLY firm.  

Matthew
Matthew

so these are bascially angel food patties?

Michelleknoll
Michelleknoll

I'd love to try! I'm curious how much "one packet" of sweetener is ... in case I'd like to use sugar instead. How many ounces was it?Thanks!

ColorJoy
ColorJoy

As an experimental baker, I've long thought that dairy, egg & wheat were cheating. That is, they work no matter what you do. This proves my theory.With my allergies, I can have dairy but not aged things like cream cheese. It makes sense that they smell like bread. Cream cheese and yeast are in the same allergy category. I'm fascinated, though. Will let my readers know about this.

Ginny Braud
Ginny Braud

haha min, it's 1 gram / 0.035 of an ounce. 

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