When I first tried this cloud bread recipe, I had no idea what to expect. I’d never had cloud bread before, and I couldn’t imagine how it would taste. Bread made out of eggs and cream cheese?? It sounded crazy, and not all that tasty either.
I’m happy to tell you I was totally and completely wrong about this cloud bread. It’s delicious! It’s light and fluffy, with the perfect amount of chewiness to remind me of a regular flatbread. The flavor is also a lot like a flatbread or pita bread, tasty enough to eat plain but mild enough to go with just about any spread or filling.
Now that I’ve tried cloud bread I can’t get enough of it. My family loves it too, which says a lot about how good it tastes! They don’t always want to try new things and can be a little picky, so I figured it would take them a while to warm up to it. The first time I gave them some I wasn’t expecting anyone to want more, but they all did and I didn’t have enough to go around.
Ingredients
- 4 Eggs
- 1/2 tsp Cream of Tartar
- 4 Tbl (2 oz) Light Cream cheese softened
- pinch Real Salt
- 1 packet Splenda optional - don't use for the Keto diet
Instructions
Position two racks in the middle of the oven. Heat to 350.
Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don't like that, you will need to also grease your Silpat)
Separate the egg whites and yolks into two mixing bowls.
Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.
Whisk the cream cheese, salt and Splenda if using into the yolks until smooth.
Gently fold the yolk mixture into the whites. The batter should be fluffy.
Use a regular-sized ice cream scoop or 1/4 cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
Place 6 mounds of batter on each sheet so they have room to spread.
Bake 20-22 minutes, switching racks halfway through.
Let the bread cool completely before removing from the baking sheets.
Thanks done share recipes to : https://glutenfreedaddy.com/gluten-free-cloud-bread-recipe/