The holiday season was harder on my waistline than normal; or maybe I’m more sensitive to it this time around. Shared shirks among friends made it clear- everyone needs something to make them feel more optimistic and motivated about staying healthy. Cooking is a hobby that can act as a double-edged sword. It’s my goal (resolution?) to lay off the dessert recipes and seek out recipes that better the old standards of my kitchen.
When I saw this No Flour Cloud Bread for the first time, I was beyond skeptical. I was convinced that nothing that was so healthy could be as painless as the recipe shows. Especially since I’ve known handmade bread can take up an entire day. Even while preparing it for the first time, the little voice in my head kept saying, “It’s not this easy. It must require a finesse you will gain through practice, and only after 4-5 attempts.” Not so, little voice! The Cloud Bread is truly manageable, and unbelievably simple.
No Flour Cloud Bread
Makes approximately three dozen 3-inch rounds
Adapted from Gillian Spence’s recipe on Food.com
• 6 Jumbo eggs, separated
• 6 Tablespoons of full-fat (at least 4% milkfat) cottage cheese
• 1 Tablespoon sweetener (I used Splenda)
• ½ Teaspoon cream of tartar
• Cooking spray
• Parchment paper
• Two large mixing bowls
Begin by separating the egg yolks from the egg whites very carefully. I haven’t been able to find a more effective method than the traditional cracking the egg, allowing the whites to run into a bowl, and pass the yolk gently, back and forth between the two halves of eggshell. Repeat this for every egg. Set the egg whites in the fridge to chill. With your hand-mixer, mix the cottage cheese, sweetener, and egg yolks until it as silky as you can achieve. I was frustrated for a moment by the cottage cheese not fully emulsifying—worry not, the teensy lumps are not noticeable in your batch. When you’re satisfied, trade this bowl with the egg-white bowl in the fridge. At this point, line and paper three cookie sheets; the most crucial and possibly uncomfortable part of this recipe is using all the cookie sheets at one time. The batter does not sit well.
Preheat the oven to 300° Fahrenheit. Next, add the cream of tartar to the egg whites, and using the whisk attachments on the hand-mixer, beat the egg whites until they form stiff peaks. Then use a large spoon to gently fold the yolk mix into the egg white meringue. Using the same spoon, scoop dollops onto the cookies sheets, leaving one inch between each. Place all of the cookie sheets into the oven at the same time. The bread rounds will bake between 20-30 minutes. Bake them to be a light golden color for softer bread, and darker to be crisper.
I had a lot of fun using the bread rounds as buns for garden burgers at a luncheon with friends. They’re a fabulous conversation piece because they’re surprisingly delicious, carbohydrate-free, gluten free, and wonderfully high in protein. I packaged up a bunch of the rounds in cellophane bags, with bright labels in the Morocco style, in contrasting colors, for everyone to take with them!
Things I’ll be trying:
• Add other flavors, such as onion powder, or cinnamon-sugar, for different aims. Maybe even fresh thyme or oregano. I’ll be sure not to add additional moisture, or ingredients likely to sink to the bottom while baking.
• One reader from Food.com mentioned spreading the bread out onto the full baking sheet, then cutting into loaf-like squares- that’s a great idea!
• Possibly adding more cream of tartar, just to see if it makes the bread crisper.
More healthy recipes & gift ideas:
Raw Salted Caramel Dip Coconut Oil Salve Homemade Bagels Yogurt Berry Clusters