Cloud bread started as a Pinterest sensation but since then, it’s grown into every carb addicts dream-turned-reality. It’s taken off on social media, recently storming its way through Instagram too. This gluten-free wonder loaf is simple to make and our original cloud bread recipe uses just four ingredients. Unlike your average slice, cloud bread is known for being higher in protein, as it’s made with egg whites and has a unique, soft, bubbly texture. It’s more like eating the top of a soufflé or an egg white omelette.
Try experimenting with our unconventional ideas for a quick but satisfying low-carb lunch. You can flavour your cloud bread just how you like, as you would with a basic bread recipe. We’ve put nigella seeds in our recipe as they have a delicious, sweet onion flavour that complements the cheese, however you could add some dried herbs, toasted sesame seeds or poppy seeds, if you like.
A handy alternative to standard wheat bread rolls, cloud bread has an equally neutral flavour, so works well with stronger flavours like peppery salad leaves and cured meats.
Our favourite ways with cloud bread…
Cheddar & onion jam
Ready in 20 minutes
Finely slice 1 small red onion and fry it in a small pan for about 10 mins with 1 teaspoon of vegetable oil. When the onion is soft, take it off the heat and add 1 teaspoon of red wine vinegar and 3 tbsp of onion marmalade. Stir well then leave in the pan to cool. Take two pieces of cloud bread and turn them upside down. Spread the onion mixture over the surface of the bread then divide 80g grated cheddar over the top of each one, followed by some finely chopped baby gem lettuce. Top with another piece of cloud bread to close then serve.
Roasted beetroot cloud bread sandwich
Ready in 40 minutes
Heat oven to 200C/180C fan/gas 6. Cut 1 beetroot into wedges and place into a small roasting tray, drizzle with 2-3 teaspoons of oil and season with black pepper and salt. Roast in the oven for 30 minutes or until soft and caramelised at the edges. Divide 4 tablespoons of cottage cheese between two upturned pieces of cloud bread, top with the roasted beetroot, 2 teaspoons of toasted pumpkin seeds and a couple of pinches of dill fronds. Season well then cover the sandwiches with another piece of cloud bread, then serve.
Goat’s cheese & Parma ham with grape salad
Ready in 15 minutes
Whip up a vinaigrette by mixing together 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar then slowly drizzle in 2 tablespoons of sunflower oil whilst whisking the mixture at the same time. Stir in 1 tablespoon chopped fresh tarragon leaves and 100g halved red grapes and season. Place 80-100g soft goat’s cheese into a bowl and beat well with a wooden spoon to soften, then dollop over the surface of two pieces of cloud bread. Top of the goats cheese with the red grape and tarragon salad then add a couple of slices of Parma ham. Finish each sandwich with a handful of watercress leaves then top with cloud bread and serve immediately.
What are your favourite cloud bread recipes? Let us know in the comments below…