RECIPE FOR CLOUD BREAD


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This recipe is from the web. I just found it, and I haven't tried it, yet. I am posting it here in the threads because so many of you have gluten intolerance or carb intolerance, and I want you to have access to it. This is a high protein bread, too. I will post the picture that comes with it, and her website is in the center of the photo. Enjoy!


THE BEST NO-CARB BREAD WITH ONLY 4 INGREDIENTS
January 13, 2016 By Irina David

I thought what the heck is Cloud Bread ? Bread with no carbs? I saw this recipe few months ago and with the name like that I knew I had to give it a try. I’m not sure why I waited this long. This Cloud Bread is so soft, airy, fluffy and practically melts in your mouth. It is very delicious home-made bread replacement that is practically carb-free, gluten-free and high in protein.

Kids really loving it too! They are so fooled thinking it is a real bread. But I don’t really make it for them. I started making it for myself because I’m on no-sugar, no-carb eating journey at the moment. Thank god I’m not a sweet person so I never ever crave sugar or cookies, but this Cloud bread is fooling me too. This recipe is making it easy not to crave bread.  It can be consumed in a variety or ways such as hamburger buns, hot or cold sandwich. My favorite way to enjoy my cloud bread is to put a slice of tomato and melted mozzarella on top or with a piece of smoked salmon and cream cheese. And with chicken salad. Yummy!

Ridiculous Amount of Ingredients:
3 eggs, separated
3 Tablespoons cream cheese
¼ teaspoon baking powder (or cream of tartar)
Optional: 1 Tablespoon Honey or some natural sweetener, salt, garlic powder, rosemary, or whatever flavor you would like.
Directions
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
Separate the eggs, there must be no yolk in the white.
In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks.

Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.
Bake for 17-20 minutes on the middle rack. Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn.
Remove from the oven and let cool and enjoy!
11 Comments
LovingMyKitchen
Maggie ^O^ - Mar 5, 2016
Very interesting!

Has anyone tried this? I think I need to try it ... would sure be a great alternative for bread come lunch time !
Fairy62
Jean Fisher - Mar 5, 2016
This is very interesting. I saved the recipe to my notes on my iPhone. That way when I get home tomorrow I can transfer to my computer.

Bonnie and Maggie, if you try this recipe before I do, let me know what you think.
LovingMyKitchen
Maggie ^O^ - Mar 5, 2016
I made a batch this morning.

I did not add any of the optional herbs or spices.

We didn't care for it .. it needs those additional herbs and spices.

But the consistency was similar to a bread.

I kind of expected it to be more like a meringue ... so it passed the test there.

You certainly can't toast it and it's kind of soft so I'm not sure how it could hold up to a burger, but yes I would make it again and use it for tuna or chicken salad or an open face sandwich.
Fairy62
Jean Fisher - Mar 5, 2016
Thank you for letting us know. Might be good for our Quorn Chick'n patties that we like.
Utahn
Bonnie ^O^ - Mar 5, 2016
That is good to know. Thanks, Mags. If the consistency is like bread, then the herbs can be adjusted to satisfy a person's taste. Thanks for trying it.

Just curious. When you broiled it, did it get anymore crisp as it browned?
LovingMyKitchen
Maggie ^O^ - Mar 5, 2016
It took literally seconds to brown when I broiled it didn't have time to get crisper. I think rather than putting the herbs just on top I would add them to the egg yolk mixture - that way they get incorporated into the "dough". This is one of those that needs some experimentation to get the flavors and intensity of flavors each person likes.

I also spread half of them out for a flatter item and left half of them mounded .. they all cooked the same so no difference there.

I put a really lite spritz of cooking spray on the pan .. next time I will use a little more as a couple of them did stick a bit.
Utahn
Bonnie ^O^ - Mar 5, 2016
I did see where she said on her blog that she uses parchment paper and greases it, just in case it wants to stick.
Fairy62
Jean Fisher - Mar 5, 2016
Great tips. Good to know. I need to get more cream cheese when I get home. I also want to make my first baked cheese cake. So I need about 3 packages.
LovingMyKitchen
Maggie ^O^ - Mar 5, 2016
I was concerned there would be a fire because the recipe said it needed to go under the broiler .. I've never used parchment under the broiler for that reason. I'm anxious to try these again with a few spices added.
Utahn
Bonnie ^O^ - Mar 5, 2016
Be sure to share what you find out. It sounds like they might make a good cookie, too.
Fairy62
Jean Fisher - Mar 6, 2016
I love rosemary in some dishes that I make, so I have some fresh in the freezer.