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
Ingredients
- 3 large eggs separated
- 1/2 cup dry curd cottage cheese
- 1/4 tsp baking soda
- 1 tbsp honey
- dash sea salt
Instructions
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Preheat oven to 300 degrees
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Line baking sheet with parchment paper
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Separate eggs
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Place egg whites, honey, baking soda and salt in large mixing bowl
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Beat mixture on high speed for 5 – 8 minutes until egg whites are fluffy and stiff peaks form
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Blend egg yolks and dry curd cottage cheese in blender until smooth
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Gently stir dry curd mixture into egg whites until it is combined, but still fluffy
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Spoon batter onto parchment paper and spread out to form 5 – 6 inch rounds that are 1/2 – 3/4 inch thick
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Bake 20 – 25 minutes until rounds are golden brown
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Serve warm or cool
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Store in refrigerator
Recipe Notes
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.
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Can you double check the ingredient list. I made this twice & it is not yellow & consistency is wrong. I’m filling the recipe exactly.
I have tried making this twice again. The first time it did come out a little softer than the first time so I increased the dry curd to 1/2 cup and it came it right. I have update the recipe.
It can be tricky working with egg whites because the amount they are mixed will change the consistency.
The only thing making it yellowish is the egg yolk, so it could be lighter depending on the eggs. The eggs I used had very bright yolks. They are more of a golden color.
Hope that helps!
Awesome! I’ll increase the dry curd cottage cheese & see what I get. Mine was no where near the consistency in the images. It was more like foam. It tastes good though! Also, I’m in Colorado so maybe the altitude is the culprit.
Thanks!!!!