I must have seen a million online recipes recently featuring ‘cloud bread’. This seemingly zero carb miracle food, has taken pinterest by storm this month. But what’s it all about and is it too good to be true?
Apparently the deal is, you can make yourself a batch of light, fluffy, delicious bread rolls, using a handful of simple, carb-free ingredients. Most recipes call for cream cheese or cottage cheese, so I’ve been trying a few different ideas this week to create a dairy-free alternative.
I love the idea of carb-free bread. All the recipes I’ve come across online for ‘cloud bread’ tend to involve cream or cottage cheese. Try this dairy free alternative for a high protein savoury breakfast snack.
The good news is … it’s super easy to make. It really takes no time at all to whip up these carb-free beauties. The downside is… they very definitely don’t taste like bread! Don’t get me wrong, they taste good, but bread substitutes they’re not. Having said that, they are full of protein and I like them as a quick breakfast snack, so I will most definitely be making more in future.
The key to getting these to work is to start with immaculately clean kitchen utensils. Without a cold, clean mixing bowl you’ll struggle to get the egg whites to stiffen. You’ll also need an electric whisk, if you’ve ever tried making meringues with a hand operated whisk, you’ll realise it’s virtually impossible!
Most of the recipes I’ve seen online use cream of tartar and spreadable cheese. My tastebuds tend to be super sensitive these days and I really don’t like the aftertaste when using cream of tartar. Instead a few drops of fresh lemon will work just fine. I’ve replaced the cheese with coconut yoghurt. I expect using cheese gives the bread a distinct, savoury flavour. Coconut yoghurt does the opposite and makes it slightly sweet which I like.
The most important things to remember are to get the egg whites glossy and stiff and to very gently fold everything together to keep the cloud bread fluffy.
Have you tried cloud bread before? How do you like to make yours? Why not let us know by leaving a comment below.
- 3 eggs (separated)
- A few drops of fresh lemon juice
- 120g coconut yoghurt
- Pinch of sea salt
- 1 tsp dried rosemary
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Using a ceramic or glass bowl, whisk the egg whites until they form stiff, glossy peaks. The key to getting this right is using clean kitchen equipment and making sure there’s no yolk in with your whites. Once the egg whites begin to stiffen, add a few drops of fresh lemon and keep whisking. Set aside.
- In a separate bowl, whisk the egg yolks together with the yoghurt and salt.
- Very slowly pour a third of the yolk mixture into the whites and fold together. Once they’re combined add another third and repeat. By the final third the mixture won’t be as stiff but it should certainly not be sloppy. If it is you could always try spooning it into a Yorkshire pudding tray. The idea is to fold together carefully enough to allow you to spoon the mixture onto a baking tray.
- Use coconut oil to grease the baking tray and spoon 6 heaps of cloud bread mix onto it. Sprinkle with dried rosemary or oregano if you prefer.
- Oven bake at 150°C/300°F/Gas Mark 2 for 30 minutes. You very definitely don’t want the bread to burn, so check it after 20 minutes to make sure it’s not too brown on top.
- Allow to cool a little on a wire rack and serve warm.