Cloud Bread

4
I have seen this recipe posted all over the internets and have been meaning to try it. Since going grain free as of last week I needed something that could replace the gluten free tortillas I was having on occasion. These made a great sandwich today for lunch! Two clouds are the equivalent to 1/2 of a red container on the 21 Day Fix Eating Plan
Ingredients
  • Nonstick cooking spray
  • 3 large eggs
  • 1 dash cream of tartar
  • 1 dash sea salt (or Himalayan salt) (to taste)
  • ⅓ cup reduced-fat (2%) plain Greek yogurt
Instructions
  1. Heat oven to 300° F.
  2. Lightly coat large baking sheet with spray. Set aside.
  3. Separate egg yolks from egg whites. Place whites in a medium bowl. Place yolks in a separate medium bowl. Set aside.
  4. Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form, about 4 minutes. Set aside.
  5. Add salt and yogurt to egg yolks. Beat with a mixer on medium until blended.
  6. Gently fold ⅓ of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just incorporated, being careful not to overmix.
  7. Using a spoon, transfer a scoop of egg mixture onto prepared baking sheet, gently spreading into a thick pancake shape about 3 inches in diameter (I used mason jar ring molds). Repeat with remaining batter.
  8. Bake for 25  minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen cloud breads with a spatula; allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
  9. Serve immediately, or store in an airtight container.

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11 thoughts on “Cloud Bread

  1. Michelle says:

    Everytime I make a cloud bread recipe the dough is way to runny, I haven’t tried this recipe, but I’ve almost gave up on cloud bread.

  2. Katelyn says:

    how long are these good stored in an airtight container at room temperature? Or would it be best to freeze and take out as needed?

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