Need For FeedGame Changer: It's Cloud Bread Time!Jennifer Still

About a month ago, I finally “got” Pinterest. It was at the same time I decided to completely overhaul my health – no more eating absolute crap that made me feel bloated, gain weight and want to take a six year nap pretty much every day after lunch. I cut out all refined sugar and wheat and started down the sometimes testing path of living… sorta Paleo, save for my continued dedication to cheese (in moderation, of course) and refusal to go nuts on bacon and other fat-filled meats.

In any case, sometimes your girl Jenn misses carbs something bad. Not always – a lot less than I actually thought I would, in fact – but there are times when they came in handy. And so, it was with excitement that I recalled a recipe I’d seen years earlier for something called “cloud bread” – grain-free, sugar-free… well, bread. Of course, when I first saw the recipe I had no cream of tartar in, but once I got a hold of some, I was off.

Let’s start with the ingredients, shall we? This recipe makes 6 cloud breads, for which you’ll need:

  • 1/4 teaspoon cream of tartar
  • 3 eggs, separated
  • 1/2 cup plain, non-fat greek yogurt
  • 1 packet stevia or other sweetener of choice (granulated is best)

That’s it! What a nice, short list of ingredients, right? Now, let’s get to the method. I’ll try to break this down as best I can since this was a slightly trial-and-error experience that turned out DELICIOUSLY well. Oh, and pre-heat your oven to 150C/300F.

Step 1: Separate your eggs – the yolks from the whites – in two separate bowls. Simple and straight forward.

Step 2: In the bowl with the yolks, mix in the greek yogurt and sweetener.

Step 3: In the bowl with the whites, add in the cream of tartar. This is where things get slightly exhausting: you’ll need to beat the egg white mixture until it forms stiff peaks. If you’re like me, you’ll be stupid and do this in a plastic bowl (that’s a no-no – always use glass or metal that’s cool) and you’ll be going on for what feels like FOREVER without the stiff peaks forming. Keep in mind if it’s only sorta kinda stiff, this will still work, so don’t get disheartened. However, if you have a stand mixer, you’ll be a total champ on this.

Step 4: Fold the yolk mixture into the whites mixture very gently. Don’t stir too much or beat or whisk or any of that. Just incorporate it and get ready for deliciousness.

Step 5: Spoon the mixture on a greased baking tray in six even amounts. Or, if you’re like me and end up with a really liquidy mixture, don’t get frustrated. If you’ve got a yorkshire pudding/tart tray on hand, you can spoon the mixture in that way to provide form for the unruly mixture.

Step 6: Put your tray of choice into the oven and bake for 40 minutes.

The result? Well, here was mine:

photo 1

Not bad, eh? Mine taste very slightly eggy because I didn’t get the stiff peaks I should have done, but that in NO WAY detracts from the deliciousness of these. I’ll definitely be making these again.

Besides using them in place of traditional buns for sandwiches, you can also put some jam on these while they’re still warm like a lighter, healthier toast! Oh, and the best part is, they’re 49 calories each! LOVE IT.

Now, go forth into the land of cloud bread and enjoy! And make sure to check back on Wednesday, when I’ll be posting the most BOMB turkey burger recipe, along with some other healthy goodies just in time for July 4th!

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  1. Hi! As soon as I saw these here I started looking for substitutions so I could use ingredients I have at home. I used lime juice instead of cream of tartar, the same quantity. I used sour cream instead of greek yogurt, and I half a packet of splenda along with a pinch of salt. I baked them at 300 for 30 min and came out amazing! I was a bit skeptical since I made so many changes, but I loved the texture and taste so much. I immediately fixed a turkey bacon, cheddar cheese “cloudwich” :D

    Super easy, cheap to make, delicious and higly recommended!

  2. I will have to try this- I’m also trying to give up wheat and sugar (Have you read Wheat Belly, and Pure White and Deadly?) A friend recently told me you can make wheat and sugar free pancakes by mashing a banana and mixing with beaten egg- just fry as you would a normal pancake. I’ve also used bananas to make banana bread, using spelt flour. It isn’t gluten free, but it doesn’t have all the horrid bloating effects of wheat. It’s amazing how many things you can make while avoiding wheat and sugar altogether!

    • I haven’t read those books, but only because I feel eating like this is pretty intuition-based. It was initially semi-expensive to stock up on the “staples” of a wheat/sugar free pantry – coconut flour, almond flour, blackstrap molasses, raw honey, baking stevia and xylitol, maple syrup, etc etc – but I’ve more than got the swing of things now and like you say, it’s AMAZING how many incredible things you can make that are healthy and DON’T have the wheat and sugar in it! The pancake recipe is a good one, but there are plenty of variations on it out there, including some with pumpkin or made with coconut/almond/oat flour. Hope you like the cloud breads, though! :)

  3. I can’t wait to try these. My daughter is a carb addict so I’m always looking for substitutes!

    • PS Do you think it’d work if I substitute honey for artificial sweetener? Sometimes the liquid-ness of the honey throws off certain recipes..

      • Since it’s such a tiny amount, I think it would be okay but I’m not actually sure, to be honest! You could give it a try, though – report back on your findings if you do! :)

        • My cloud bread looks about right but still kind of eggy. The honey worked great though! Definitely going to try making these again soon! They’ve been out of the oven for maybe half an hour and I only have 2 left!