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Have you heard of cloud bread? It’s an easy-to-make, grain-free bread recipe that uses only 3-4 ingredients. Cloud bread is high in protein, high in fat and low in carbs. But usually this Keto bread is not Paleo or GAPS Diet-friendly; and usually it uses lower quality cheeses. This recipe takes into account digestion and quality ingredients!, and it improves on an older idea. One of the things that makes this recipe GAPS Diet-friendly/Primal is that it uses high-quality, aged cheese, so it’s lactose-free; OR I provide a dairy-free GAPS/Paleo variation that works great! You will love the sandwiches you can make with this bread — savory and sweet, big and small!
Cloud bread is made with separated eggs, because the whites get whipped and folded into the other ingredients, thus leavening the bread. Part of what stiffens the egg whites in most cloud bread recipes is cream of tartar, which is also not allowed on the GAPS Diet. I use a healthier alternative for even Keto dieters; and that’s gelatin. Gelatin often plays a supporting, but heroic, role in my baked goods! (Find the best one here.)
One pitfall that occurs with most cloud bread recipes is that the bread does not last; it gets soggy when stored. This recipe does not get soggy when stored! The gelatin that stabilizes the egg whites also functions to make this a lasting bread, one that tastes great after being in the fridge overnight, or even for several days.
Let’s Talk Cheeses
Most cloud bread recipes use cream cheese. Unfortunately, most cream cheeses in our country don’t come from great, grass-fed cows; and if they are grass-fed, they still aren’t A2. Because I’m particularly sensitive and can only flourish with the best dairy, I ONLY buy grass-fed AND A2 cheeses. This is the reason I buy most of my cheeses from France. France has excellent husbandry standards, and their commercially-made cheeses are the best in the world. I have never found a French cheese that wasn’t reliable by these criteria. SO, my recipe is COOL because it uses one of two soft cheeses made in France that are both easy to find in most good markets, and both cheeses are aged, thus lactose-free and safe for GAPS Diet folks, or for those who are sensitive to milk sugars.
Cheese #1 is brie. The best place to buy brie is Trader Joe’s, (if you happen to have one in your town). They have several great ones from France, all reasonably-priced. You can even buy brie at Costco. The key is to try and find brie from France. If you can’t, look for Port Salut instead.
Cheese #2 is Port Salut. Port Salut is hard not to like. It’s super soft, a bit rich and mild in flavor, a bit like jack cheese, but richer. It DOES contain annatto on the rind; so if you’re sensitive to ingredients, definitely trim this off.
Yes, you can buy any old brie, if you can’t find French brie, and if you’re body isn’t sensitive. But do find the best if you can. French brie is not more expensive.
One more superior option, of course, is to source from local, small farms like the one from which we buy our milk. They produce raw, grass-fed, A2 milk. If your local raw milk farmers make soft cheese, or if you make cheese, that will work too. The main thing is to drain any farmer’s cheese or wet cheese. Put it in cheesecloth over a bowl for two hours, to allow the whey to drain off. This “yogurt cheese” can be used in the recipe. Let me know if you have any questions about the cheese you’d like to use. See the dairy-free cheese instructions below in Recipe Notes for how to use homemade soft cheese.
Lastly, there’s the dairy-free cheese option. I give instructions below in Recipe Notes for how to make an easy dairy-free cheese from dairy-free yogurt. I have made this recipe for my dairy-free daughter, and it turns out great! This is a great option for those Keto, Paleo or GAPS folks who can’t have dairy at all, but would like to enjoy cloud bread and all it offers!
What’s Cloud Bread Like?
Cloud Bread all by itself isn’t that special, honestly. It’s how we USE cloud bread that makes it amazing! It’s a vehicle: You gotta fill it, top it, pile stuff in it or on it!
What’s so nice is that it’s light, so your toppings or fillings will take center stage. (It’s also airy, tender and not unsubstantial.) I like best to make sandwiches with it! Usually two pieces of bread on a sandwich are too much for me. I get all filled up by the bread. But with cloud bread, you can pile up lots of meats, tapenade, roasted veggies, optional cheese, healthy greens, whatever you like on a sandwich, and you can (possibly) eat the whole thing!
The bread is also good and super yummy with peanut butter or nut butter, berries, chocolate spread, jam, whatever sweet sandwich stuff you like, for sure!
And, reminder, NO CARBS: you’re pretty much just eating eggs and cheese (or dairy-free cheese) when you eat cloud bread. Tons of protein and good fats. So it digests really lightly, too, really well. Cloud bread won’t sit heavy in your belly.
How to Shape It?
You have options! Prior to this recipe I’d only seen folks make rolls with cloud bread. But I have limited space in our tiny house oven, so I accidentally figured out how great the batter is made into large flatbreads, that can then be made into huge, gorgeous sandwiches to feed your loved ones or even a crowd.
You can make big 8-10″ rounds. Or you can make a big square or rectangle and cut big squares for sandwiches. And you can make big buns, of course, too.
The batter gets scooped or poured and spread onto parchment-lined cookie sheets, so you have total freedom to make whatever shape suits your imagination and the sandwiches you have in mind.
- 6 whole eggs separated
- 1/4 pound brie or other soft, aged cheese like Port Salut (see Recipe Notes for dairy-free version)
- 1 Tablespoon water
- 1/2 teaspoon gelatin see discount code in Recipe Notes
Line a large baking sheet, or two smaller baking sheets, with parchment paper. Preheat oven to 325 degrees.
Cut very end rind off brie, thinly; (do not remove top or bottom rind). Cut brie into smaller sections, about 1" cubes. (See photos.) Place in food processor.
Add egg yolks to brie. Puree brie and egg yolks on high speed until they are well mixed and any rind pieces are very tiny. Set aside briefly.
Place water in very small saucepan or metal measuring cup. Sprinkle gelatin over its surface. Allow to bloom briefly, then stir.
Heat gelatin water over medium heat, stirring the whole time, about 30 seconds to 1 minute, until gelatin is dissolved and water is foamy. Set aside to cool briefly.
Place egg whites in large metal bowl (or bowl of electric stand mixer). Whisk on high until soft peaks form.
Continue beating, adding gelatin water in drizzle as you beat. Beat until stiff peaks form.
Add brie and egg yolk puree to egg whites. Use a spatula to gently but completely fold egg whites into puree.
If you're making rolls, use large cookie scoop to portion out batter onto prepared cookie sheet. If making large flatbreads, scoop batter into one or two piles; then spread into desired shapes: 2 large rounds, 1 large rectangle etc.
Bake in center of oven until puffed and cooked through, and golden on the top. Large shapes will take twice as long as small rolls: about 12-15 minutes for small rolls and 25-30 minutes for large breads.
Use drained non-dairy yogurt, such as this cashew yogurt recipe. To drain, simply place yogurt in cheesecloth or nut milk bag, over bowl or glass (to catch the whey). Allow to drain 2 hours minimum. Use 2/3 cup "yogurt cheese" in place of the dairy cheese in the recipe. Note: If the recipe is extra thick and not watery at all, you do not need to drain; the above cashew yogurt recipe can be made thick, so it may not need to drain. However, most non-dairy yogurts will need to drain first.
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Step-by-step photos are below, to help you see the process! 🙂