Bread without gluten, carbs, and hardly any sugar? No way, you say? Well, think again.
In a recent trend currently exploding on Pinterest, so-called ‘Cloud Bread’ is becoming a bit of a phenomenon. The bread, named after its cloud-like texture, is, unlike most other breads, not only low-carb and high in preotein, but also completely gluten free.
Sounds too good to be true? Yeah, we thought so too – until we made some.
With four simple ingredients – eggs, cream cheese, cream of tartar, and sweetener – you can easily whip up your own batch. And while the combination of the aforementioned four might not sound all that appealing, it actually yields melt-in-your-mouth patties that work equally well as hamburger buns as it does toasted and topped with whatever you fancy.
And Cloud Bread is also getting the thumbs up from a variety of health experts who claim the health benefits from eating the buns are impressive.
Speaking to Women’s Health about the new foodie trend, UK based dietitian Deborah Malkoff-Cohen said: “Cloud bread contains numerous nutrients not found in traditional bread, including vitamin A, vitamin D, phosphorus, choline, and selenium.”
And you don’t have to stop at four ingredients if you don’t want to. “Experiment with your batch by adding nuts, seeds or spices and topping it with a variety of ingredients, such as avocado and bacon or strawberries and cream cheese.”
Be aware though, that Cloud Bread lacks one important thing we need to get enough of through our diet: Fibre. Meaning, if you swap your regular loaf for this, it is important that you get adequate fiber from other sources, like fruit, veggies, and other whole grains.
Fancy making your own Cloud Bread? Here you go:
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
Preheat oven to 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. Beat the egg whites until like a whipped cream consistency.
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 on the 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!