Never heard of Cloud Bread? Neither had I until googled a bread question and happened to see this term. Intrigued by the name, I clicked the site and read about Cloud Bread. I assumed this was something the blogger made up, but then I googled “cloud bread” and found it’s a thing. Who knew?!
Cloud Bread is a gluten-free alternative to grain bread. In its basic state it’s made with just 3 ingredients: eggs, cream of tartar, and yogurt. I see no reason not to add spices or cheese to jazz it up, although I haven’t tried doing this.
It’s easy and quick to prepare, which is always a bonus. BUT, don’t expect it to be quite as sturdy as wheat bread. That being said, it held up which I made an avocado/tomato/cheese sandwich:
CLOUD BREAD – makes about 8, depending on how you ladle the batter
- 3 eggs
- 1/8 tsp cream of tartar
- 1/4 cup plain yogurt
NOTE: You’ll need to line a cookie sheet with parchment. The parchment should lay flat, so if your cookie sheet has a rim, cut the parchment to fit inside.
Preheat oven to 300º Fahrenheit.
Separate eggs, putting whites in the bowl of your electric stand mixer, and yolks in a small bowl.
Into the yolks, whisk in the yogurt. Set aside. Turn your electric mixer on medium to break up the whites. When the whites begin to foam, add in the cream of tartar. Increase mixer speed to high and beat whites until stiff peaks form. Pour the yolks/yogurt into the beaten whites and turn on mixer to very low. Beat until the yolks are blended into the whites – this won’t take long. Don’t overbeat – you don’t want to deflate the whites. On a parchment lined cookie sheet, ladle out the batter into whatever shape you want, making them about 1/2″ thick. Space them at least 1″ apart. Bake in 300º F oven about 25 – 30 minutes (mine took 25 minutes) – until beginning to brown. Place the Cloud Bread still on parchment on wire rack. After about 5 minutes, remove bread from paper to wire rack to completely cool. They should really rest at least an hour before using, in order to set. Store in fridge.