Bread: Gluten free cloud bread

Gluten free cloud bread are light and fluffy and perfect warm.

Gluten free cloud bread are light and fluffy and perfect warm.

Bread is my nemesis, no matter what I do I just can’t seem to make the perfect gluten free loaf. I am determined to not let it beat me, so for now I will continue to experiment and one day soon I hope to make perfect gluten free bread.

In my quest to make the perfect loaf I came across cloud bread. The name intrigued me, it sounded light and fluffy and surely could be perfect for making a gluten free alternative. I was surprised to find out that this it is already a free from bread. Made with eggs and a small amount of cream cheese they are naturally gluten free. Not a grain of flour needed, perfect.

The recipe is straight forward and you do not need any proving time. When baked they are very much like a light and fluffy baked omelette and make a great low carb accompaniment to any meal. They can be eaten straight from the oven or from cold. Perhaps best to keep in the fridge and perhaps for no longer than two days.

Cloud bread is a low carb alternative to shop bought or home made gluten free bread.

Cloud bread is a low carb alternative to shop bought or home made gluten free bread.

Give these little pockets of air a go and the great thing is that they don’t bloat you like gluten free bread does.

Ingredients:
4 large eggs, whites and yokes separated
50g cream cheese
1/4 tsp cream of tartar
Salt and pepper to taste
Oil or butter for greasing baking tray

Method:
1. Pre-heat your oven to Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with the butter or oil.
2. In a large bowl and using electric mixer or hand-held whisk, whisk the egg whites together until stiff peaks form. You should be able to turn the bowl upside down without them falling out.
3. In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together until smooth, pale and frothy.
4. Now fold in the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can so you don’t knock out too much of the air, season with salt and pepper.
5. Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don’t use the last few spoonfuls – only use the really fluffy mix on the top.
6. Bake for about 20 mins or until they are lightly golden on top.
7. Allow to cool for a few moments before carefully removing from the paper with a palette knife.

Enjoy as part of a cooked breakfast or with lunch.

Happy gluten free baking 🙂

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on November 23, 2016, in Food. Bookmark the permalink. Leave a comment.

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