Hey, What’s Cookin’?
Unless you haven’t been on the Internet for the last 5 years, you’ve heard about Cloud Bread. Cloud bread is grain-free bread substitute that is beautifully light and airy—but doesn’t really resemble bread in texture.
But when you are desperately craving a sandwich for lunch or a piece of bread with your soup and nothing else will do, cloud bread is an adequate substitution for the real thing. In addition to a different texture, cloud bread tastes only somewhat similar to regular bread. To compensate, this recipe includes sharp cheddar cheese, garlic, sliced jalapeños and lots of black pepper. And because this particular cloud bread has such a wonderful, savory flavor you’ll find you the texture really isn’t an issue anymore. It heats up nicely in the toaster oven (but not the toaster!). Give it a try and see what you think!
Jalapeno Cloud Bread
Adapted from: a recipe on Delish
16 Servings (approximately)
- Olive oil cooking spray
- 6 egg whites, from large eggs (save the yolks!)
- 3/4 tsp cream of tartar
- 4 egg yolks, from large eggs
- 2 oz (1/4 of an 8-oz block) cream cheese, softened
- 1 tsp garlic powder (NOT garlic salt)
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup shredded sharp cheddar cheese
- 2 jalapeños, thinly sliced
- Preheat oven to 300° F. Line a large baking sheet with parchment paper and grease with cooking spray.
- In a large bowl using a hand mixer, beat egg whites with cream of tartar until stiff peaks form.
- In a separate large bowl using a hand mixer, beat the egg yolks, cream cheese, garlic powder, salt and pepper until evenly incorporated. Then very gently fold in egg whites and cheddar.
- Scoop 1/4 cup portions onto prepared sheet, smooth into rounds, and top each with jalapeño slices. Bake until golden and puffed, about 25 minutes. Serve hot or at room temperature.
Photograph via Delish