Saying that you need flour for bread is a little like saying you need water for rain. Isn't it a given that bread needs flour?
The answer is no — kind of. Meet cloud bread. It's like nothing you've ever had before. And it's light, tasty and easy to make with just four ingredients.
Okay, maybe cloud bread isn't a "true" bread since it doesn't include flour or water. But the fluffy, slightly spongy texture is definitely bread-like. Plus cloud bread is as versatile as regular bread. Flavor it with sea salt and black pepper, or cinnamon and sugar. It's amazing both ways.
Yield: 6 to 8 buns
- 3 eggs
- 3 tablespoons cream cheese, softened at room temperature
- ¼ teaspoon cream of tartar
- 1 tablespoon granulated sugar or honey
1. Prep and Place
Preheat oven to 300 F. Separate the eggs with extreme care. Place yolks in a bowl with cream cheese and sugar.
Place egg whites in the bowl of an electric mixer with the cream of tartar. Any trace of yolk in this bowl means it won't whip up nicely.
2. Beat It
Beat egg yolk mixture with a whisk or hand mixer until it’s smooth and cream cheese is completely incorporated. There should no longer be bits of cream cheese visible. Set aside.
3. Mix It
Using an electric mixer, whip egg whites and cream of tartar until stiff peaks form. This will take about 4 or 5 minutes at high speed.
4. Fold It
Using a wide spatula, gently fold the yolk mixture into the egg-white mixture.
Spoon the mixture into even dollops on a cookie sheet lined with parchment paper. You can make either 6 or 8 buns, depending on how large you want them. The 6-piece size is good for sandwiches and wide enough to hold a standard burger patty. Bake for 25 to 35 minutes if making 6 clouds, 20 to 30 minutes if making 8 clouds.
The tops should be golden when ready. Let cool for 10 minutes and lift off the parchment paper. It’ll be easier to do while the buns are still warm.
Serve at room temperature or toasted — with sandwiches, as a breakfast bread with jam, or stuffed with whipped cream and fresh fruit for dessert.
Store in an airtight container or resealable bag for up to 3 days at room temperature or one week in the refrigerator.
Cloudy with a Chance of Flavorings
Now that you’ve got the basics of cloud bread down, you can get creative with flavorings.
For all these variations, you'll add the extra ingredients to the portions on the baking sheet just before or after baking. Don’t fold them in along with everything else: An important part of this recipe is keeping the egg whites as fluffy as possible, and more folding will deflate them.
Sprinkle On Just Before Baking
- Sea salt and pepper
- Chipotle powder
- Smoked paprika and sea salt
- Chopped rosemary
- Minced onion
Sprinkle or Brush On Just After Baking
- Shredded cheeses (make mini pizzas!)
- Butter and garlic (microwave melted butter and minced garlic for 45 seconds or until fragrant)
- Cinnamon and sugar (brush buns with melted butter before sprinkling)
- Caramelized onion
Now go get your head up in the clouds!