This is a recipe for a low-carb, gluten-free bread, also known as ‘cloud bread,’ which is a great base for sandwiches or pizza. In this recipe, the cloud breads are flavored with Italian herbs.
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add baking powder and continue to beat until stiff peaks form.
Whisk egg yolks, cream cheese, Italian herbs, and salt in a separate bowl until well blended.
Gently fold cream cheese mixture into the beaten egg whites with a spatula until just mixed and yellow. Spoon mixture into about 6 rounds of about 3 inches diameter on the baking sheet. Smooth the tops with the back of a spoon.
Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and serve warm, or allow to cool.
Per Serving: 34 calories; protein 2.2g; carbohydrates 0.6g; fat 2.7g; cholesterol 58.2mg; sodium 76.6mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.