Cloud bread
- Side
- Easy
- Makes 6
- 60 minutes
PT1H
Howard Middleton's super-simple, beautifully fluffy cloud bread recipe is naturally gluten-free, and makes a wonderful bun for all manner of fillings, be it a classic burger or an indulgent bacon butty.
Ingredients
Cloud bread
- 3 large eggs , separated
- 50g of quark, or cream cheese
- 1/2 tsp white wine vinegar
- 1/2 tsp smoked paprika , optional
- freshly ground black pepper
- black sesame seeds , optional
- oil, for greasing
Method
1
Preheat the oven to 160°C/gas mark 3 and line a baking sheet with non-stick baking parchment. Lightly grease by smearing a little oil over it
2
In a large mixing bowl, whisk the egg whites to stiff peaks
3
In a separate bowl, whisk the yolks with the quark (drain off any watery liquid on top) or creamy cheese of choice, vinegar, smoked paprika and pepper until pale and creamy
4
Using a large metal spoon, fold the egg whites into the yolky mixture, taking care not to destroy the fluffy volume of your egg whites
5
Spoon six blobs of mixture onto the baking sheet – roughly the same diameter as a burger. Sprinkle with black sesame seeds if you like
6
Bake for 20 minutes until lightly golden and firm on top
7
Leave to cool slightly on the baking sheet before carefully easing off with a palette knife and transferring to a wire rack
8
When cool, store in an airtight container. I keep this in the fridge, where they’ll keep at least 2 or 3 days
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Cloud bread
