Pin It I was skeptical the first time someone called it bread. It looked more like a puffy cloud that had landed on my baking sheet, golden and impossibly light. But one bite changed everything: airy, savory, with little pockets of garlic and Parmesan that melted on my tongue. I made six that afternoon and they were gone before dinner, my husband dipping them into tomato soup like they were the real thing. Now I keep cream of tartar stocked just for days when I want something that feels indulgent but won't weigh me down.
I brought these to a potluck once without mentioning they were gluten free. My friend who avoids carbs grabbed three before I could say a word, then asked for the recipe with her mouth still full. That's when I realized this wasn't just a workaround, it was something people genuinely craved. The herbs make it smell like an Italian bakery, and the Parmesan gives each round a crispy edge that crackles when you tear into it.
Ingredients
- 3 large eggs, separated: The whites give you that signature cloud texture, so make sure no yolk sneaks in or they won't whip up properly.
- ¼ teaspoon cream of tartar: This is the secret to stiff, stable peaks that hold their shape in the oven, don't skip it.
- ¼ cup grated Parmesan cheese: Use the real stuff, not the powdery kind, it melts into savory pockets and adds a nutty richness.
- 2 tablespoons cream cheese, softened: This binds the yolk mixture and gives the bread a subtle tang that balances the garlic.
- 1 garlic clove, minced: Fresh is best, it perfumes the whole batch without overwhelming the delicate egg base.
- 1 tablespoon fresh chives, finely chopped: They add a mild onion flavor and little green flecks that make each bite feel fresh.
- 1 tablespoon fresh parsley, finely chopped: Brightens the flavor and keeps the bread from tasting too heavy or one note.
- ¼ teaspoon dried oregano: A hint of Italian warmth that ties all the herbs together.
- ¼ teaspoon salt: Brings out the Parmesan and balances the richness of the eggs.
- ⅛ teaspoon freshly ground black pepper: Just enough to add a gentle kick without making it spicy.
Instructions
- Prep Your Oven and Pan:
- Preheat the oven to 300°F and line a baking sheet with parchment paper so the rounds release easily. A low temperature keeps them from browning too fast and deflating.
- Whip the Egg Whites:
- In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form, this takes about 3 minutes with an electric mixer. The peaks should stand up straight when you lift the beaters.
- Mix the Yolk Base:
- In another bowl, whisk together egg yolks, cream cheese, Parmesan, garlic, chives, parsley, oregano, salt, and pepper until smooth and creamy. Make sure the cream cheese is soft so it blends without lumps.
- Fold Gently:
- Add the egg whites to the yolk mixture in three additions, folding gently with a spatula after each one. Use a lifting motion from the bottom to keep as much air in the batter as possible.
- Shape the Rounds:
- Spoon the mixture onto the prepared baking sheet, forming six even rounds about ½ inch thick. Leave a little space between each one so they don't touch as they puff up.
- Bake Until Golden:
- Bake for 25 minutes, or until the tops are golden brown and the edges feel set when you gently press them. They'll firm up as they cool, so don't overbake or they'll dry out.
- Cool and Serve:
- Let them cool slightly on the pan before transferring to a plate. Serve warm for the fluffiest texture, they deflate a bit as they sit but still taste wonderful.
Pin It One rainy Saturday, I made a double batch and we ate them warm with bowls of minestrone, tearing off pieces and dragging them through the broth. My daughter said they tasted like little cheese clouds, and I couldn't think of a better description. It's one of those recipes that turns a simple meal into something cozy and memorable, without any fuss or fancy ingredients.
Flavor Variations
I've stirred in a pinch of chili flakes when I wanted a little heat, and once I swapped the Parmesan for Pecorino Romano which gave it a sharper, saltier edge. Smoked paprika is another favorite, it adds a subtle smokiness that makes the bread taste almost bacon like. You can also fold in sun dried tomatoes or a handful of spinach for extra color and flavor, just make sure they're finely chopped so they don't weigh down the batter.
Serving Suggestions
These are perfect for dipping into marinara sauce, pesto, or whipped feta, and they also make a great base for open faced snacks topped with sliced tomatoes or a smear of ricotta. I've served them alongside salads, soups, and even as a side for grilled chicken. They're soft enough to soak up sauces but sturdy enough to hold toppings, which makes them more versatile than you'd expect from something so light.
Storage and Reheating
If you have leftovers, store them in an airtight container in the fridge for up to two days, though they'll lose some of their fluffiness. To bring back a bit of that cloud like texture, reheat them in a 300°F oven for about 5 minutes, don't use the microwave or they'll turn rubbery. I've also frozen them and thawed them in the oven, and while they're not quite as perfect as fresh, they still make a decent quick snack.
- Let them cool completely before storing or condensation will make them soggy.
- Reheat in the oven, not the microwave, to preserve the texture.
- Freeze individually on a tray, then transfer to a freezer bag so you can grab one or two at a time.
Pin It This recipe has become my go to whenever I want something that feels like bread without the heaviness. It's proof that simple ingredients and a little patience can create something unexpectedly delightful.
Recipe FAQs
- → What makes cloud bread different from regular bread?
Cloud bread relies on whipped egg whites rather than flour or yeast for its structure. The egg whites create an incredibly light, fluffy, and airy crumb that's naturally gluten-free and low in carbohydrates. This makes it much more delicate than traditional bread.
- → Why is cream of tartar important in this preparation?
Cream of tartar stabilizes the egg whites while beating, helping them reach stiff peaks more easily and maintain their volume. This ingredient is crucial for creating the light, airy texture that defines cloud bread.
- → How should I fold the egg whites to avoid deflating them?
Use a rubber spatula and gently cut down the center of the mixture, sweep along the bottom, and fold over the top in one motion. Rotate the bowl slightly and repeat with minimal stirring. Fold in three additions rather than all at once to maintain airiness.
- → Can I make cloud bread ahead of time?
Cloud bread is best served fresh and warm for optimal texture. However, you can store cooled pieces in an airtight container for up to two days. Reheat briefly in a low oven to restore some softness before serving.
- → What are good dipping options for cloud bread?
Try marinara sauce, pesto, whipped feta, hummus, or your favorite soup. The mild, fluffy base pairs well with bold, flavorful accompaniments. Savory spreads like herbed cream cheese or garlic butter also complement it nicely.
- → Is this truly gluten-free for those with celiac disease?
The cloud bread itself is naturally gluten-free, but always verify that your Parmesan and cream cheese labels confirm they're gluten-free, as some brands may have additives or processing concerns. When in doubt, choose certified gluten-free versions.