CLOUD BREAD: Gluten-Free & Light As A Feather!

cloud bread text

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 bread1

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. cloud bread6Turn your electric mixer on medium to break up the whites. When the whites begin to foam, add in the cream of tartar. cloud bread7Increase mixer speed to high and beat whites until stiff peaks form. cloud bread8Pour 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. cloud bread9On 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″ bread4 Bake in 300º F oven about 25 – 30 minutes (mine took 25 minutes) – until beginning to brown. cloud bread3Place 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.


QUINOA TABBOULEH – Super Food, Super Good!



Up until a couple of years ago I had never heard of quinoa. Suddenly it’s everywhere and all the cool people are eating it. Well, I may not be “cool”, but I AM room temperature and like to know what’s going on.

What’s going on is the revival of an ancient grain called quinoa (pronounced “keen’-wah”). It’s high in protein and lacks gluten (which has become the bad-boy of the food world these days). It also cooks really fast – it’s done is 10-15 minutes.

I decided to make tabbouleh, replacing the traditional bulgur with quinoa. Excellent!

Quinoa Tabbouleh is one of those multifaceted dishes that makes for a light lunch coupled with a hearty yeast roll, a substitute for a green salad, or a tangy side dish to accompany your entrée.

Even better, it’s easy to make and can be prepared well ahead of time. One less thing to do during that hectic count-down period when you’re trying to have everything done at the same time. (Don’t even think of talking to me during crazy-time!)

NOTE:  An easy way to chop parsley is to put washed parsley in a cup and snip away with your kitchen shears.

Chop parsley using kitchen shears

Chop parsley using kitchen shears

QUINOA TABBOULEH – makes 6 cups

  • 1½ cups uncooked quinoa
  • 1¾ tsp sea salt
  • 1/3 cup extra virgin olive oil
  • ¾ cup lemon juice (fresh or bottled)
  • 2 garlic cloves, pressed
  • ¼ tsp ground pepper
  • 2 cups tomato, chopped
  • 1½ cups parsley, finely chopped (measure before chopping)
  • 1 1/3 c cucumbers, chopped
  • 4 scallions, sliced

Cook quinoa by bringing 3 cups water and quinoa to a boil, then simmering covered until water is absorbed (about 10-15 minutes).  Stir every few minutes, keeping an eye out so it doesn’t burn. Let cool.

Combine all ingredients. Refrigerate until serving. It will keep for days.