Yup, I had to make it. It kept popping up in my pinterest feed, twitter feed and other dietitians were posting questions about it. So, I had to make it, taste it and analyze it. Plus, it has four ingredients which for a horrible baker like me is do-able. My thoughts? It’s delicious. It’s truly puffy like a cloud and it literally melts in your mouth. But, a bread replacement? Not so sure about that.
Plus, from a health standpoint, it may be high in protein and free of sugar (unless you slather it with jam or nutella like some bloggers suggest), it’s high in cholesterol. Three pieces exceeds the daily recommendation for cholesterol. Each serving has about 50 calories, 0 carbs, about 4g of protein and about 110mg of cholesterol. Besides that, it’s totally void of fiber so it’s not doing much for gut health. So, although it’s a fun alternative to your boring morning toast, this shouldn’t be an everyday thing. Here’s the recipe. I’d play around with it and add some fun stuff to it like cinnamon, or maybe fresh chives and serve it with lox and sour cream…yum.
Gluten Free Cloud Bread
- 3 eggs
- 3 tbsp cream cheese, room temp
- 1/4 tsp baking powder
optional: stuff you want to add, like a tsp of honey for sweetness, a sprinkle of cinnamon or savory add ins like what I mentioned above.
- preheat oven to 300F
- In two bowls, separate yolks from whites. Blend cream cheese with yolks and add your extra flavoring here. Set aside.
- Add baking powder to whites and whisk (I used my whisk attachment on my stand mixer) to make a meringue. You want stiff peaks!
- Fold the fluffy whites into the yolk mixture. Make “patties” on parchment lined baking sheet. Bake for 18-20 minutes in the middle rack. Then set broil to low-med and move pan to upper rack. Brown the tops (watch closely because they can burn!)
- Let cool. *I tasted them right out of the oven and they were good but easily fell apart. Let them cool before enjoying!