Cloud bread recipes have been popping up all over as a low-carb, gluten-free alternative to bread. Most of the recipes I saw called for cream cheese and either baking powder or cream of tartar. I figured I could try adapting it for SCD using dry curd and baking soda. The results turned out great!
I tried using the cloud bread for a sandwich and with different toppings for breakfast. While I think it would make a great sandwich right out of the over or toasted, the rounds I took to work had a bit of a spongy texture after they got cold. It still wasn’t bad, but I thought these were pretty awesome toasted.
I put them in a frying pan with a little butter over medium heat and they turned out perfect. They seem like they could burn easily so you’ll need to keep an eye on them. It only took a minute or two to get them toasted. I tried them with some melted cheese, peanut butter, and with cinnamon and honey. They were all good, but the cinnamon and honey was my favorite. It tasted just like cinnamon toast!
SCD Recipe: Cloud Bread
- 3 large eggs separated
- 1/2 cup dry curd cottage cheese
- 1/4 tsp baking soda
- 1 tbsp honey
- dash sea salt
Preheat oven to 300 degrees
Line baking sheet with parchment paper
Place egg whites, honey, baking soda and salt in large mixing bowl
Beat mixture on high speed for 5 – 8 minutes until egg whites are fluffy and stiff peaks form
Blend egg yolks and dry curd cottage cheese in blender until smooth
Gently stir dry curd mixture into egg whites until it is combined, but still fluffy
Spoon batter onto parchment paper and spread out to form 5 – 6 inch rounds that are 1/2 – 3/4 inch thick
Bake 20 – 25 minutes until rounds are golden brown
Serve warm or cool
Store in refrigerator
To reheat lightly toast in toaster oven or in a pan with a little butter or oil. These will burn pretty easily so don’t use too high of heat or toast for too long.