Cloud Bread is 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.
Course Breakfast, lunch, Side Dish
Cuisine American
Keyword cloud bread, gaps diet, keto, low carb
Prep Time 25 minutesminutes
Cook Time 12 minutesminutes
Total Time 37 minutesminutes
Servings 12rolls or more, or 2 large flatbreads for making big sandwiches
Calories 33kcal
Author Megan
Cost $3
Equipment
food processor
oven
Ingredients
6wholeeggsseparated
1/4poundbrieor other soft, aged cheese like Port Salut (see Recipe Notes for dairy-free version)
1Tablespoonwater
1/2teaspoongelatinsee discount code in Recipe Notes
Instructions
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.
Notes
DAIRY-FREE Version
Use drained non-dairy yogurt, such asthis 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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