Cloud bread is made from just a few simple ingredients. Together, they form this fluffy, gluten/grain-free bread substitute that really is like biting into a cloud, if you could that is. For me, it didn’t taste overly eggy when used for a sandwich or mini pizza, and I think the Italian seasoning helps with that, too. It really is easy to make, the electric mixer really does most of the work!
SIDE NOTE: I use dairy-free cream cheese instead of regular, and it comes out just the same.
4 large eggs, separated
1/2 tsp cream of tartar
2 oz cream cheese, room temperature (I use dairy-free @kitehillfoods)
1 tsp Italian seasoning
1/2 tsp salt
HOW TO MAKE
-Preheat oven to 300.
-Line 2 large baking sheets with unbleached parchment paper, and lightly grease with cooking spray.
-Separate the egg whites and yolks into 2 large bowls.
-Add cream of tartar to egg whites. Using an electric mixer, whisk on high until stiff peaks form. This took about 4-5 mins.
-In the yolk bowl, add cream cheese and beat on high until combined and smooth.
-Make sure to scrape the sides of the bowl to get all yolk and cream cheese fully incorporated.
-Add in salt and Italian seasoning to yolk mixture, and beat in for 5 seconds.
-Using a spatula, gently fold in firm meringue into yolk mixture, trying to not deflate meringue. It’s going to look like foam, this is the consistency you want!
-Spoon 1/4 cup foam onto lined baking sheets, spreading it to about 4 inch circles.
-Each baking sheet should have 6 foam circles so there’s space between each.
-Bake for 25-30 mins.
-Bread should be golden, firm, and not jiggle when done.
-Remove from oven, and let cool for a few minutes before serving.