A Month-of-Eggs: Cloud Bread

Cloud Bread

Cloud bread’s Internet life goes back at least to 2010. I don’t know how far back from that. I’ve read it’s based on a French bread recipe, but I wouldn’t know. I didn’t take the time to research it.

You’ll find a variety of cloud bread recipes on the Internet, but every one I found uses 3 eggs, separated and either cream cheese, cottage cheese, sour cream, ricotta, or thick yogurt.

In all the recipes, you make a meringue that you fold into the egg mixture. Pretty easy, but a very gloppy recipe. Here’s the one I did with ricotta.

Some recipes say less than I gram of carbs per serving, other recipes say 7 grams. Beats me, but, whatever, it’s still less than a slice of whole wheat bread at 17 grams.

This recipe also uses meringue, as do a couple of other coming down the pike this month.

 I’ll give you some sites at the end so you can see some other recipe options.

Cloud Bread (makes 9-10)

3 eggs, room temp, separated

¼ teaspoon cream of tartar

3 tablespoons ricotta cheese

½ teaspoon non-sugar sweetener

Preheat oven to 300 degrees. Prepare a large cookie sheet or use two smaller ones.

Using room-temperature eggs, put egg yolks into a smaller bowl than the egg whites.

Add cream of tartar to egg whites and beat until stiff peaks form in the whites. Let sit for a very short time as you mix the egg yolks in the other bowl. Mixing your eggs in this order means you do not have to wash the beaters. If mixing egg yolks first, wash beaters before mixing egg whites.

Add ricotta cheese and sweetener to the egg yolks and mix thoroughly.

Gently fold the yolk mixture into the egg whites. Be very careful not to flatten your mixture. Just fold enough to incorporate the two.

Quickly spoon bun-sized spoonsful onto your cookie sheet.

Bake immediately on the middle rack for about 30 minutes. When done they will be a light golden brown. Eat immediately as “pancakes” or remove to a cookie rack to let harden to use as bread.

NOTE:  Put some cinnamon and sweetener into the batter and bake up to be a gluten-free pancake (eat before it hardens), for a low-carb substitute. You can use syrup or top with fresh fruit. Or top with rosemary and some cheese and bake for a cracker-like snack food.

A Few Cloud Bread Recipe Sites:

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2139292

http://thebigapplemama.com/2016/01/no-carb-cloud-bread.html

http://www.food.com/recipe/carb-free-cloud-bread-411501

https://eatingwelllivingthin.wordpress.com/2010/01/18/no-flour-bread-riiiiiiiiight/

DH’s Rating: 3Tongues Up   Very fragile, he thought. But tasty, but not even close to enough substance for him. I made an open faced tuna salad sandwich and a two-slice sandwich. He liked the tuna!

However, for people looking to reduce calories and carbs or avoid gluten and still have a sandwich, this might work well enough. I thought it tasted like reallllly thin bread. And it isn’t real substantial. The bread was getting soggy by the time I finished eating. It works best with fixings you can spoon on, like tuna and egg salad, or layer on like meat and cheese (with yesterday’s mayo!). I unsuccessfully tried spreading peanut butter. I would give it more tongues up!