No Flour Cloud Bread (Gluten Free Recipe)

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.

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No Flour Cloud Bread

Makes approximately three dozen 3-inch rounds
Adapted from Gillian Spence’s recipe on

• 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

• Hand-mixer
• 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 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.

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Zoe (64 Posts)

Zoe is born and bred in Portland, Oregon and recently moved to Orlando, Florida. She studied sociology and philosophy at University of Oregon, and is currently employed at a law firm. Presently, she devotes her time to being lost in the tropical vegetation of her backyard, sun-scorched bike rides, repurposing everything she can think of, quirky cooking, and promoting the creative lifestyle that she loves.


  1. So, I was on the skeptical side as well when I saw this on here – however, I’ve loved everything I’ve seen on this blog, so I gave it a shot. My mom is diabetic, and I try to eat fairly primal, so this was awesome when we tried it. Thanks so much for posting it!

  2. I really want to make this but I don’t have an electric mixer! Do you think I could whisk it (or get my fiance to) by hand? I know you have to get the mixtures really stiff for this to work. I tried Oopsie Rolls (similar recipe) last week and they came out too crumbly.

  3. Victoria,

    Yes! You can definitely whisk the egg whites by hand, until they are stiff peaks- and burn some calories while doing so! As far as the bread crumbling: be gentle when you fold the two mixtures together, then after baking, allow the bread to cool completely. Let me know how this recipe works for you!

    • Thank you for asking Rina! I haven’t tried it any other way- however, I have seen substitutions of regular cornstarch in place of cream of tartar. I say, why not give it a try! Please let me know how it works for you!

  4. The easiest way to separate the white from a yolk is to use a slotted spoon or draining spoon. I always wondered what this utensil was used for and one day I seen it featured on the Science or Discovery channel when they were featuring a top 100 inventions. I was like, “no kidding?” and immediately went to try it and haven’t looked back since. BTW, the slotted spoon I have was a mother to son hand me down.

    Also, for something a little different, depending on how many eggs you use, added a Tbsp or more of Bob’s Red Mill Gluten Free All Purpose Baking Flour to the yolk mixture.

  5. I don’t have a hand mixer since I barely bake, but I do have a vitamix. Could I blend it at high speed to form the peaks??!

  6. There does come a time when egg whites are beaten past forming peaks, and they begin to liquidize again. I would not suggest using the vitamix. You can definitely whisk by hand!

  7. I am lactose intolerant and unable to use the cottage cheese. Is there something you can recommend as a substitution?

  8. I tried the Cloud Bread Recipe but they are so thin even
    though I sprayed baking pan with Pam I could hardly get them off the pan.. Flavor good.
    Id like to know what I did wrong.

    • Hi Shirley! There are several different reasons why the cloud bread didn’t work out. Maybe try the original recipe and see if that works better for you. There are also many great tips from people who’ve tried it that might help.

      Hope this works!

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