Along with holiday sweet treats, we also need savoury items and these yeast free little breads are perfect for any meal or snack time. Most appropriate named, these GF Cloud Breads are light, fluffy and airy, as we imagine clouds would be!
No yeast. Two bowls.
Leavened with whipped egg whites and baking powder, the batter-like dough can be spooned out into any size. Make them small and they’ll be perfect for appetizers or cheese boards; they’ll look like mini pancakes, and can be topped with most anything. They also have ground flax seed, giving them some substance, nutritionally.
Once you start mixing, you do want to move quickly as most of the leavening comes from the whipped egg whites, and you don’t want to lose that air that’s been captured. Know what size you want to make, and have the scoops or spoons ready.
You could even make two sizes, using separate baking sheets… now why didn’t I think of this before! Making half the batter as bite size and half larger gives you even more options, and to me that’s always a good thing. You can still put them both in the oven at the same time, remember you don’t want to lose the air in the whipped egg whites… just remove the pan with the smaller size, once they’re baked.
A delightful gluten free bread.
Light, incredibly airy, gluten free and easy to ‘whip up’ into any size. Once you get the hang of the recipe, you could try adding flavourings! Garlic or onion powder for savoury, cinnamon, nutmeg or vanilla for sweet. I’m told some people even shape them into hamburger or hotdog buns – how clever is that!
A garnish of fresh chopped herbs… the heartier ones like rosemary & thyme would also be fabulous!
Gluten Free Cloud Bread
Light as little clouds, these gluten free breads can be made into various sizes, and are perfect for any meal or snack time.
- 3 large eggs; separate when cold then let come to room temperature
- 1/2 cup light cream cheese at room temperature
- 1 teaspoon honey
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
- 1/2 teaspoon gluten free baking powder
- 1/4 teaspoon cream of tartar
to garnish: approx. 1 tablespoon sesame seeds
Preheat oven to 325°F. Line 2 cookie sheets with parchment paper and set aside.
Separate the eggs into two medium-large sized bowls, putting the egg whites into one bowl and the yolks in another.
Add the cream cheese & honey to the egg yolks and beat until smooth, beat in ground flax seed, salt, and baking powder until well combined. Set aside.
Beat the egg whites with the cream of tartar until stiff peaks form. (Note - you should be able to turn the bowl over without the egg whites moving.)
Gently fold in a generous scoop of egg whites into the egg yolk mixture. Then gently fold in the remaining egg whites, being careful not to over mix. No large streaks should remain but you want to be careful to keep as much air in the whites as possible.
Place scoops or spoons of batter in whatever size you'd like on the prepared baking sheets, leaving about two inches in between. Sprinkle with a few sesame seeds.
Bake for approx. 20 - 25 minutes, until tops are a light golden brown.
Let cool for 5 minutes. Remove to wire rack to cool completely.
Store the bread in a container or bag that’s not completely closed; you need a bit of air to get in so they don’t get sticky.