Healthier Cloud Bread with Dairy-free option (GF, Paleo, Keto, Lactose-free)

6 rolls cloud bread stacked on each other

Healthier Cloud Bread with Dairy-free option (GF, Paleo, Keto, Lactose-free)

Cloud Bread is an easy-to-make, grain-free bread recipe that uses only 3 to 4 ingredients. High in protein and low in carbs.

Course Bread, Breakfast, lunch, Side Dish

Cuisine American

Keyword cloud bread, dairy free option, gaps diet, gluten free bread, gluten-free, grain-free, keto, lactose-free, low carb, paleo

Prep Time 25

Cook Time 12

Total Time 37

Servings rolls or more, or 2 large flatbreads for making big sandwiches

Calories 33kcal

Author Megan

Cost $3

Equipment

food processor
oven

Ingredients

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

Instructions

Line a large baking sheet, or two smaller baking sheets, with parchment paper. Preheat oven to 325℉.
Cut very end rind off brie, thinly; (do not remove top or bottom rind). Cut brie into smaller sections, about 1" cubes. (See photos below.) Place in food processor.
Add egg yolks to brie. Purée 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 purée to egg whites. Use a spatula to gently but completely fold egg whites into purée.
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 to 15 minutes for small rolls and 25 to 30 minutes for large breads.

Notes

DAIRY-FREE Version

Use drained non-dairy yogurt, such as this cashew yogurt recipe (or store bought). 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" (measure after draining) in place of the dairy cheese in the recipe. Note: If the dairy-free yogurt 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, some overnight if they are watery.

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Nutrition