Dairy-free Cloud Bread

Gluten-free | Dairy-free | Sugar-free | No added oil | Vegetarian

Makes: 8 bread rounds
Cuisine: Bridget's Healthy Kitchen
Course: Breakfast | Snack
Difficulty: Easy
Prep time: 10 - 15 minutes
Cook time: 15 - 18 minutes

Cloud bread is one of the latest culinary trends to sweep social media. However, cloud bread has been around since the 70s, with many versions being shared since its first discovery.  

Traditionally, cloud bread is made using cream or cottage cheese, but as you know, here at Bridget's Healthy Kitchen, we like to keep things dairy-free while still being absolutely delicious! 

My version of these fluffy cloud-like rounds is free from dairy, sugar and gluten. They're also great for Diabetic Diet Plans and for anyone who's watching their health and weight. 

My Dairy-free Cloud Bread recipe is a fantastic alternative to regular cloud bread and makes healthy eating even more effortless.

Want to turn your cloud bread into pizza? Check out my Cloud Pizza recipe video. 

Hints, Tips & Tricks

I use psyllium husk as a binding agent to ensure the ingredients hold together nicely. As psyllium husk is a soluble fibre and prebiotic, it also helps add more fibre to our diets. The recommended daily fibre intake is between 25 grams to 30 grams[1], and just one tablespoon of psyllium husk contains around 5 grams of fibre.

Ensure that your avocado is ripe but not brown and fibrous; otherwise, it won't taste very nice. 

The cream of tartar helps to keep the egg whites stiff, but you don't have to use it as your cloud bread will still turn out ok. Think of the cream of tartar as a bit of an insurance plan. 

RECIPE

Ingredients

• 4 large eggs
• 60 g (2 oz) fresh ripe avocado flesh
• 1 tsp psyllium husk
• Pinch Himalayan salt
• ½ tsp cream of tartar (optional) 

Method

1. Carefully separate the egg yolks from the egg whites, placing the egg whites into a large mixing bowl and the yolks into a small food processor bowl. 
2. Add the avocado, psyllium husks and salt to the yolks and blend to combine. 
3. Using a whisk, either manual or electric, whisk the egg whites until they become foamy. Sprinkle the cream of tartar (if using) over top of the whites and continue to whisk until they form soft peaks that just hold their shape when the whisk is removed from the whites. 
4. Drizzle the yolk mixture into the whites and then ever so carefully fold the yolk mixture through the whites. You want to be gentle here so that you don't knock the air out of your mixture. 
5. Spoon eight rounds onto the baking sheet, leaving some space between each round for them to rise. 
6. Bake in the oven for 15-18 minutes or until the rounds are golden and puffy. 
7. Allow the rounds to cool on a wire rack, and don't be alarmed when they deflate as they cool. It happens to the best of us. 
8. Store in the fridge for up to 2 days in an airtight container with baking paper separating the rounds.