I made cloud bread—a light, airy bread substitute whipped into soft rounds. It’s made by beating egg whites with a stabilizer, folding in egg yolks (often blended with cream cheese or yogurt), then baking into pillowy discs with a delicate, meringue-like texture.
Why I’ll Love This Recipe
I love cloud bread for its ultra-fluffy texture and neutral flavor that adapts easily to savory or sweet uses. With simple ingredients and minimal effort, I get a gluten-free, low-carb alternative that pairs well with spreads, sandwiches, or toppings—feels indulgent but still guilt-free.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- egg whites (typically 3–4 large eggs)
- cream of tartar (or baking powder as a stabilizer)
- softened cream cheese or Greek yogurt (or full-fat dairy substitute)
- salt (optional)
- optional sugar or cornstarch for TikTok-style sweet version
directions
I preheat the oven to about 300 °F (150 °C) and line a baking sheet with parchment paper. I separate eggs carefully—whites in one bowl, yolks in another. In the whites bowl, I beat in cream of tartar (or a bit of baking powder) until stiff, glossy peaks form. In the yolk bowl, I mix cream cheese (or yogurt), yolks, and salt until smooth.
Next, I gently fold a third of the whites into the yolk mixture to lighten it, then fold in the rest carefully to preserve volume. I scoop or pipe the batter into rounds about 3–4 inches wide and three-quarters inch high. If I’m making a sweet version, I may whisk in sugar or cornstarch beforehand.
I bake for 20–30 minutes, depending on thickness, until golden on the outside and set in the middle. I then let them cool completely—this step ensures they firm up into that signature chewy, cloud-like texture.
Servings and timing
- Yield: about 6 pieces from 3 eggs, or up to 10 rounds from 4 eggs
- Prep time: ~10 minutes to separate eggs and whip
- Bake time: ~20–30 minutes
- Total time: around 30–45 minutes including cooling
Variations
I like experimenting by:
- adding herbs (like Italian seasoning or garlic powder) for savory versions with cream cheese base
- making sweet TikTok-style cloud bread by whisking in sugar and cornstarch (omit cream cheese)
- tinting rounds with food coloring for special occasions
- folding in pumpkin spice or cinnamon for a seasonal twist
storage/reheating
I store cooled rounds in an airtight container in the refrigerator for up to 3–5 days; however, I find they’re best within 12 hours when fresh and fluffy. To refresh, I gently warm them in a low oven or toaster oven for a minute or two—microwaving may turn them soggy.
FAQs
What gives cloud bread its structure?
It’s all about whipped egg whites—stabilized by cream of tartar (or baking powder)—folded gently into a yolk-and-cream-cheese (or yogurt) mixture. That light meringue base yields the airy, sponge-like lift.
Can I make cloud bread without cream cheese?
Yes—some versions use just egg whites, sugar, and cornstarch for a sweet, vegan-like texture opposed to the savory, cream cheese version. Using yogurt or sour cream is also possible.
Why let cloud bread cool completely before serving?
Cooling allows the internal steam to dissipate, turning the crisp exterior into a tender chew and preventing collapse from residual heat.
How do I avoid eggs tasting too overpowering?
Gentle folding preserves the airy structure without deflating it. Adding mix‑ins such as herbs, garlic, or sweet spices can also balance the egg flavor.
What uses are ideal for cloud bread?
Because of its neutral taste and sponge-like texture, I use it as a stand-in for buns, toast bases, sandwich slices, or atop savory spreads and dessert toppings.
Conclusion
I adore making cloud bread for its simplicity, airy texture, and versatility. While it doesn’t taste like traditional bread, it offers a unique, low-carb alternative that feels fun and customizable. Whether I go savory with herbs, cheesy, or sweet with vanilla and sugar, each batch feels light and satisfying. I’m excited to keep experimenting with flavor variations and enjoy them fresh—each bite is little clouds of joy.
Print
Cloud Bread
- Total Time: approx. 25 minutes
- Yield: makes 4–6 rounds
Description
Airy, ultra-light “bread” made only from whipped egg whites, cornstarch, and a bit of sugar—perfect for a low-carb, gluten‑free flatbread substitute or sandwich base.
Ingredients
3 large egg whites
2½ tablespoons granulated sugar
1 tablespoon cornstarch
Optional: pinch of salt or flavor enhancers like garlic powder, dried herbs, or vanilla extract
Instructions
Preheat oven to 300 °F (150 °C). Line baking sheets with parchment paper.
In a very clean bowl, whisk egg whites until frothy. Gradually add sugar and cornstarch. Continue whipping until stiff, glossy peaks form.
Spoon or pipe about ¼‑cup portions onto prepared sheets, shaping into 4‑inch rounds about ¾ inch high. Leave space between each.
Bake 15–18 minutes in a convection oven (or up to 30 minutes in a conventional oven), until golden on top and firm throughout with no wobble in the center.
Remove from oven, cool briefly on the sheet, then transfer off parchment and let cool completely to achieve tender, loaf‑like texture.
Serve immediately or store in an airtight container in the refrigerator; best within 12 hours for ideal texture.
- Prep Time: 10 minutes
- Cook Time: 15–30 minutes
- Category: Bread
