Cloud bread

As most gluten intolerant people know, buying many of the pre-packaged gluten free products can be quite expensive, and with actually lower nutritional value than their ‘glutenous’ partners.  Finding a gluten-free bread, that isn’t more of a cake-like texture, is also quite challenging – most gluten-free breads that I’ve tried (so far) have required toasting before eating to make it even a little palatable.  So I’m always looking for alternatives … and rice cakes don’t quite always make the requirements!

I’ve tried this recipe a number of times – it’s really easy (only 2 ingredients) and, while the texture is definitely not bread-like, it’s a reasonable substitute and can be used as a carrier for what you would normally use bread for.  And, by the way, it’s also a good recipe for a gluten-free pancake substitute – very yummy with jam/honey and cream!

Cloud bread

Prep Time 10 minutes
Cook Time 20 minutes


  • 3 eggs separated
  • 3 tbs cream cheese softened


  1. Separate the eggs. Make sure there is absolutely no egg yolk in with the whites.
  2. Whip the egg whites until they form soft peaks.
  3. Combine the egg yolks with the cream cheese and mix until smooth.
  4. Gradually fold in the egg whites, making sure not to mix too much and take out all the air.
  5. Divide into 10 dollops onto a greased baking tray (or you could make less, but bigger ones). I was told the size should resemble a McDonald's Big Mac bun, but it's up to you!
  6. Bake for approx 20 mins at 160C, or until the buns have puffed up a little and turned golden brown.
  7. Cool before eating - the texture changes from being very soft and squishy to having a bit more substance and usable as 'bread'.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back To Top