If you're eating gluten-free or low carb, you need this 5-Ingredient cloud bread recipe in your life. It's easy to make and uses regular grocery store ingredients, but the best part is it actually tastes like a light, fluffy bread. My whole family loves it!
When I first tried this recipe, I had no idea what to expect. I'd never had cloud bread before, and I couldn't imagine how it would taste. Bread made out of eggs and cream cheese?? It sounded crazy, and not all that tasty either.
I'm happy to tell you I was totally and completely wrong about it. It's delicious! It's light and fluffy, with the perfect amount of chewiness to remind me of a regular flatbread. The flavor is also a lot like flatbread or pita bread, tasty enough to eat plain but mild enough to go with just about any spread or filling.
Now that I've tried it I can't get enough of it. My family loves it too, which says a lot about how good it tastes!
They don't always want to try new things and can be a little picky, so I figured it would take them a while to warm up to it. The first time I gave them some I wasn't expecting anyone to want more, but they all did and I didn't have enough to go around.
I must admit that this isn't a recipe I came up with on my own. There are many different versions of cloud bread out there and I don't know who the original person is to give them credit. I've played around with the recipe and came up with my favorite version.
And not only is it super-easy to make, but it's also really good. Plus, I love that it's gluten-free and has no carbs. My friend makes this all the time and calls it Revolution Bread, but it's all the same basic recipe.
This is a great choice for families eating gluten-free or low carb because it's easy to make and the ingredients are very affordable. Some gluten-free baking recipes call for types of flour that aren't very common or special gluten-free baking blends that can be pricey and hard to find.
I usually plan ahead and order those things online, but it's nice to have a recipe I can make any time with regular grocery store ingredients. They don't cost much so I can make plenty of bread for everyone and not worry about it.
- Eggs - this is the main part of the recipe and the secret to the recipe is properly beating the egg whites so make sure and follow the detailed instructions below.
- Cream of Tartar - this helps to stabilize the egg whites.
- Light cream cheese - light cream cheese I think makes them fluffier but regular cream cheese works too
- Real Salt - you CAN you "regular" salt but Real Salt tastes so much better and is so much healthier for you.
- Splenda - or the equivalent of your favorite sweetener. This is good if you want to use this for something sweet but you wouldn't want to use it if you are going to make a sandwich or another savory dish or if your diet doesn't allow you to eat sweets, so use your judgment on this one.
That's it! Just five simple ingredients.
How to Make
This is really simple to make but has tons of uses. I love that I can finally eat bread again on my low carb diet!
- Position two racks in the middle of the oven. Heat to 350.
- Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don't like that, you will need to also grease your Silpat)
- Separate the egg whites and yolks into two mixing bowls. (Read the post for more details)
- Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat. Stiff peaks should form, as shown in the photo below. Read the notes for more details.
- Whisk the cream cheese, salt and Splenda, if using, into the yolks until smooth.
- Gently fold the yolk mixture into the whites. The batter should be fluffy.
- Use a regular-sized ice cream scoop or ¼ cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
- Place 6 mounds of batter on each sheet so they have room to spread.
- Bake 20-22 minutes, switching racks halfway through.
- Let the bread cool completely before removing it from the baking sheets.
Tips for Perfectly Stiff Egg Whites
- Always start with cold egg whites. Take them out of the fridge, separate them and beat them immediately. Avoid letting them sit on the counter before you get around to making the bread.
- I prefer a metal bowl because they are colder than plastic and easier to make sure they are absolutely clean.
- Traces of oil and cooking residue in the bowl can sometimes keep peaks from stiffening. Wiping the inside of the bowl with a cut lemon or a little lemon juice can keep this from being a problem. It's an especially good step to take if you're beating egg whites in a plastic bowl. Metal bowls are easier to keep free of trace oils and are a great choice for beating egg whites.
- Egg whites are at the stiff peak stage when they point straight up. If the peaks are pointy but don't stand up straight, they need more beating.
- It's important not to over-beat egg whites because the protein that makes them stiff can collapse. Keep this from happening by checking often to see how the peaks are holding as you beat.
Keywords: Easy, Light, Fluffy