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
Ingredients
- 3 eggs separated
- 3 tbs cream cheese softened
Instructions
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Separate the eggs. Make sure there is absolutely no egg yolk in with the whites.
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Whip the egg whites until they form soft peaks.
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Combine the egg yolks with the cream cheese and mix until smooth.
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Gradually fold in the egg whites, making sure not to mix too much and take out all the air.
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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!
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Bake for approx 20 mins at 160C, or until the buns have puffed up a little and turned golden brown.
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Cool before eating - the texture changes from being very soft and squishy to having a bit more substance and usable as 'bread'.