Cloud bread … something of a new internet sensation judging from the number of hits it has got and the flurry of emails I have seen about it. So what is it? Is it just a lot of hot air? Well, deemed a light fluffy bread made from just 3 ingredients, and definitely low carb, I thought I would give it a whirl.
First impressions? Well it’s certainly light but whether it’s bread is questionable. Made with eggs, cream of tartar and cream cheese you get a disc of substance that is a bit like a cross between a hard pancake and an omelette. You can certainly use it in place of bread and the real benefit is that it only contains 1g carbs and some good protein (and protein can be our secret weight-loss ally) from the eggs.
But … it’s just not bread in the traditional sense. However, if you can get your head around that and see it as a vehicle for a sandwich, a base for pizza and other savoury toppings (I tried it for breakfast with a little smoked salmon and avocado and it would be great with bacon) then you won’t be disappointed. Those who can’t tolerate normal bread may well find it a blessing. If I were pushed to describe it I would say its a savoury meringue cracker – but I guess cloud bread sounds more catchy!
Cloud bread used instead of a hamburger bun for a burger with all the frills.
HOW TO MAKE CLOUD BREAD:
Simply separate 3 eggs. Whisk the whites with 1/2 tsp cream of tartar, then when fluffy, fold in the yolks and 3 tbsp cream cheese or soured cream. Spoon onto a non-stick baking tray to the size required and bake at 180 C/350 F/gas mark 4, for 25 minutes or so until golden. Sprinkle before baking with a little grated cheese or herbs if liked. My mixture made 6 medium-sized ‘breads’. Store overnight or for a few hours before using if you like (makes them easier to handle), then store for up to 3-4 days in the refrigerator in an airtight container.
Cheesy Cloud bread used to make a scrambled egg, avocado and bacon sandwich
Herby cloud bread made into a chicken Caesar sandwich
Cloud bread used as the base for a pizza with tomatoes, basil and light mozzarella cheese