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!
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