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"Cloud bread: the grain free, no carb, gluten free "bread" sensation that's been all over the internet, is well worth trying." ~JDProvence.
Note: My first attempt, in photo, I used parchment lined sheet pans. Parchment was not a good idea, they stuck like glue! Instead, Spray 2 cookie sheets with Pam or similar cooking spray.
These will have a slight eggy flavor right after baking, but are much better after aging overnight. They are very light and airy, and actually taste like bread. Like eating biscuit flavored air. I made grilled cheese sandwiches with some, and they held together, and were GREAT! The cloud bread is so light, I could barely tell it was there.
3 Tbsp cream cheese or cottage cheese
1 Tbsp honey or 1.5 Tbsp sugar, or equivalent of artificial sweetener
1/4 tsp cream of tartar or baking powder
Preheat oven to 300F
Separate eggs, add yolks to cheese and sweetener, mix very well, there should be no lumps. That's why it's easier if the cream cheese is room temperature..
In separate bowl, mix egg whites and cream of tartar, beat until fluffy and stiff high peaks are formed.
Very carefully add egg yolk mixture to egg whites. Stir gently, only enough to mix, try not to break down the fluffiness of the egg whites any more than necessary.
Spray 2 cookie sheets with Pam or similar cooking spray.
Using a large spoon, scoop the mixture into 10 even rounds, about the size of a hamburger bun., about 3/4" thick and 4 "to 5" across.
Bake 25 - 30 minutes, until golden brown
Allow to cool a few minutes, until they can be easily removed from the cookie sheet.
Finish cooling on rack. Store in ziplock bag or seal-able container. They are very light and delicate, and when stored, will stick together a little bit, and it's hard to separate them, without tearing. So avoid stacking, when storing.
Guest Post & Photos by: JD Provence for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home