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Funny name, excellent bready rolls. For our gluten free friends, this creation offers a fluffy and soft alternative to wheat breads and buns. Serve it with soup, make it into a sandwich, or simply enjoy as is, this is a great tasting and simple bread.

Recipe: Cloud Bread



Servings per recipe: 3
Prep time: 15 minutes
Cook time: 25 minutes


  • 3 Eggs
  • 3 Tbsp Cream cheese, softened at room temperature
  • ¼ tsp Cream of tartar
  • 1 Tbsp Granulated sugar or honey

Directions

Preheat oven to 300F. Separate the eggs — take extra care doing so. Mix yolks with cream cheese and sugar until smooth. In another bowl mix egg whites with an electric mixer with the cream of tartar until stiff peaks form. This will take about 2-3 minutes at high speed. There should be no trace of yolk in this bowl — otherwise it will not whip up properly.

Using a wide spatula, gently fold the yolk mixture into the egg white mixture using a little at a time as to not overwhelm the egg whites. Spoon the mixture into even dollops on a parchment paper–lined cookie sheet. You can make either 6 or 8 buns, depending on how large you want them. Bake for 25-35 minutes if making 6 buns; 20-30 minutes if making 8 buns. The tops should be golden when ready. Let cool for 10 minutes and lift off of the parchment paper. It is easier to do so while warm.

These buns can be served toasted or cold topped with fruit preserves or whipped cream and fresh fruit! Store in an airtight container or re-sealable bag for up to 3 days at room temperature or one week in the refrigerator.

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