June 9th, 2016 10:00:00 am
By now you've probably heard of this carb-free bread substitute. But, we are offering a method of making the Cloud Bread Recipe, without heating up your house by turning the oven on. We are showing a comparison here of one group baking traditionally (in the oven), and another group that we "baked" stovetop using our lids to create a Vapor Oven on the stovetop. If you haven't tried this bread yet, you are in for a real treat. The super simple instructions follow. Here you can see that we topped it with butter and jam for a breakfast treat, and at dinner we ate it with hummus and avocado. You could easily make a sandwich for lunch using this "bread" as well.
If you are going to bake this in the oven, then preheat it to 300 degrees. Separate the eggs making sure that there is no yolk in with the bowl of egg whites. In the bowl with the yolks, add the cream cheese or cottage cheese, and the sweetener if you are using one. Beat this until well blended. Next, add the baking powder to the whites and beat on high speed until fluffy and will hold a peak.
Now slowly fold the egg yolk mixture into the egg whites. Do not mix it up. Fold it gently so you don't break the fluffiness of the whites.
Quickly spoon the mixture onto your cooking surface in small mounds. For this example, I spooned several mounds onto my Titanium Baking Sheet. No need to grease or flour, this is totally nonstick. Then I spooned 4 mounds into my Titanium 11" Frying pan and added the lid. The pan was on low to medium heat so that the browning is gentle. Add the lid. Pop the baking sheet into the oven.
Bake the oven batch 17-20 minutes on the middle rack. Then broil it for a brief minute to brown the top. For the stovetop, vapor oven batch, apply the lid and watch them start to rise. After about 4-5 minutes, flip them. They should be gently browned. Re-apply the lid to continue baking for another 4 minutes or so. Remove all bread pieces to a cooling rack.
You can see that the ones baked stovetop in the frying pan are fluffier, more evenly browned, and more dense. They could easily be an excellent swap for a pancake! The tray baked traditionally in the oven are more of a crepe. Both taste the same, which is delicious. If you want, make a version of this that is for sandwiches and dinner. I would omit the sweetener and sprinkle them with seasonings prior to baking. For storage, make sure to cool them completely, then put them in a tupperware or baggie overnight (this is assuming you have leftovers!) We hope you enjoy this healthy cloud bread recipe.
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