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Are you a bread and butter lover? Are you tired of the time and effort it takes to knead bread and let it rise? Or are you sensitive or allergic to yeast and/or gluten?
If any or all of that describes you: you will love this cloud bread and garlic-sage butter.
U.S. News and World Report states: “[G]luten-free packaged foods have one important thing in common with their glutinous counterparts: The majority of them are absolute junk …” But some of the gluten-free bread recipes out there get complicated, and others just aren’t that satisfying.
This cloud bread is good for sandwiches and it toasts nicely, too. Cloud bread does not have the same texture as wheat bread that contains gluten and yeast because it’s an egg bread without yeast. That said, the texture is quite pleasing and it holds together well.
And, if you have or find chickens who are raised as free-range and/or organic, you may be surprised at the exceptional quality of their eggs and the difference that makes in the foods you prepare. Here’s a photo of my ladies:
I find this bread easy to make and it sure takes less time than yeast bread. It is a very moist bread, so if you don’t eat it right away, you may want to refrigerate it to keep it fresh. I like this bread toasted or grilled with a little garlic-sage butter and my recipe for that is also below.
If you want to experiment with your cloud bread:
Try different sized pans to produce a shape and size that suits you. I used a glass loaf pan with measurements of 7.5 inches long by 4.5 inches wide by 3 inches high.
These are the actual inside top measurements, by the way, which is where a bread pan should be measured. The bread pan advertised an actual measurement of 8 inches by 4 inches. (It is a mystery to me as to why the measurements printed on bread pans are often different than the actual pan measurements.)
This cloud bread is good for sandwiches and it toasts nicely, too.
- 1 1/2 cup almond flour
- 1 pinch Himalayan salt
- 4 Tbsp cultured unsalted butter melted
- 3 tsp Baking powder
- 6 large organic eggs separated
- 1/2 tsp cream of tartar
Preheat oven to 375 degrees Fahrenheit.
Separate the egg whites from the yolks. Add the cream of tartar to the egg whites and beat with a mixer until soft peaks form.
In a food processor, combine the egg yolks, melted butter, almond flour, baking powder, salt, and 1/3 of the beaten egg whites. Mix until combined, but don’t over mix. This will be a lumpy, thick dough until all of the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to over mix as the beaten egg whites give the bread it's volume.
Pour mixture into a buttered loaf pan. Add optional seed toppings, if desired.
Bake for about 30 minutes. Check with a toothpick to ensure the bread is cooked through.
Cool on a rack for 15 minutes or so, then remove from pan. Cool completely and store in airtight container. Enjoy!
This butter is easy to make and tastes great on gluten-free bread, hot veggies, and just about everything else.
- 1/2 cup unsalted butter room temperature
- 6-8 leaves sage finely chopped (about 1/8 cup)
- 2 large cloves garlic chopped
- Pinch Himalayan salt
Pulse all ingredients in a food processor until mixed and pieces are the desired size.
Alternatively: You can mix in a small bowl. First, finely mince the garlic and sage. Then, mix them with the salt and butter in a bowl.
Either way you mix the butter, feel free to add more garlic and sage to your taste.
Chill before using, if desired. This butter is great on hot veggies too.