If you’re a social media fiend, you’re probably familiar with the viral cloud bread challenge. It’s been trending all over the Internet, especially on TikTok!
But if you missed the bandwagon, there’s still time to experiment with this easy-to-make and easy-to-digest recipe. Plus, it also helps that cloud bread loaf looks just as cute as it sounds.
Made with just a handful of ingredients – most of which are already in your pantry – this cloud loaf bread is perfect for kids who are lactose intolerant, and mums and dads who are keto lovers, or vegans.
Cloud Bread Loaf: The Viral Recipe That Started The ‘Trend’
View this post on Instagram
- 3 large egg whites about 6 tbsp
- 2.5 tbsp Sugar – 30g
- 1 tbsp cornstarch – 10g
- Food Colouring (optional)
- Heat the oven to 300°F. In the bowl of a stand mixer, whip egg whites on medium-high until frothy.
- Sift in the cornstarch and continue to whip until the whites turn into a glossy thick meringue. It should hold a peak for about 5-6 minutes.
- Next, scoop out the meringue onto a parchment paper-lined baking sheet and shape into a fluffy cloud or mound.
- Next, bake for 20-25 minutes until the outside turns light golden brown.
- Let it cool down before you dig in the coloured bread.
It’s actually this easy! Now let us take you through the top 5 cloud load bread recipes that are perfect for kids too.
5 Cloud Bread Loaf Recipes That Are Perfect For Kids
The Keto cloud bread, also known as ‘Oopsie bread’ is a low carb bread replacement that has a light and airy texture.
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon sea salt
- 1/4 – 1/2 teaspoon garlic powder
Start with preheating the oven to 300 degrees F.
Line two large baking sheets with parchment paper.
Separate the egg whites and egg yolks.
Add the cream of tartar to the whites and beat on high until the froth turns into firm meringue peaks.
Move to a separate bowl.
Place the cream cheese in the mixing bowl. Beat on high to soften it. Add the egg yolks one at a time. Beat until the mixture is completely smooth. Throw in some seasoning to it.
Gently fold the firm meringue into your yolk mixture.
Try to deflate the meringue as little as possible, while the mixture is still firm and foamy.
You need to spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
Bakein a conventional oven for up to 30 minutes or in a convect for 15-18 minutes.
Take it out when the bread looks golden on the outside and firm.
Let it cool on the baking sheet before you take it out to serve.
- 1 tsp garlic powder
- 4 small slices pickled jalapeno
- 1/4 tsp thyme, dried
- Refrigerated 1/3 cup almond milk
Baking and spices
- 1 cup Almond flour
- 1/4 tsp Baking powder
- A pinch of Baking soda
- 1 tsp Nutritional yeast
- Salt (as per taste)
- 1/2 tsp Sesame seeds, Toasted or raw
- 2 cups Whipped aquafaba
How to make Aquafaba
- Drain the liquid from a chickpea can and pour the liquid into a mixing bowl.
- Then whip it, first, the liquid will turn foamy, then it will become cloudy.
- Whip until soft peaks are formed. Whip until the peaks get settled
- The process takes about 10-15 minutes.
- Then store the whipped aquafaba in a refrigerator or even freeze it.
- In a mixing bowl, take a cup of almond flour.
- Add garlic powder, dried thyme and a pinch of salt.
- Then add a pinch of baking soda and ¼ tsp baking powder. Mix well to combine.
- Add 1/3 cup of almond milk in a blender jar.
- Add 4 pickled jalapeno slices, 1 tbsp almond butter and more garlic powder and blend well.
- Next, add the liquid over to the dry ingredients and again mix it
- Fold in two cups of whipped aquafaba. Take your time to do this step.
- Don’t mix vigorously. The idea is to form a smooth and airy batter
- After you pour the mixture into the baking mould. Then cook for twenty minutes.
Milk bread is a Japanese style white bread that is incredibly soft, white, fluffy, and shreddable. It has a soft and thin crust and the insides are milky-sweet with a lightness that melts in your mouth.
- 80 g water warm
- 40 g milk warm
- 57 g egg (1 large)
- 24 g sugar
- 270 g bread flour
- 6 g instant dry yeast
- 20 g unsalted butter room temp
- In a stand mixture, add water, milk, egg, yeast, sugar, butter, flour, and salt. Mix on low speed with the dough hook for 5 minutes until the dough comes together in a shaggy mass, scraping down the bowl as needed.
- Knead on medium for 15 more minutes. The dough will be very soft and tacky – try to resist adding flour. With floured hands, shape into a ball and transfer to a clean lightly floured bowl and cover with plastic wrap.
- Put it inside a bowl and you will find that the size has tripped in like 1 hour.
- Take the dough and tip it out onto a lightly floured surface.
- Punch down lightly then divide into 3 equal portions. Take one ball of dough and lightly roll it out into an oval.
- Next, bring the two sides of the oval towards the middle.
- At this point, you can roll it up. Then place the rolls in a loaf pan, cover and let proof until doubled, about 40 minutes to 1 hour.
- Then the oven to 355°F after the dough has been proofing for 30 minutes.
- Bake for 20-25 minutes or until the bread is golden and cooked through. You can brush with cream or butter if you want a shiny top.
- Remove from the pan immediately and let it cool completely. And here you have your milk cloud loaf bread ready!
- 3 eggs
- 3 tbsp coconut cream spoon from a refrigerated can of full-fat coconut milk
- 1/2 tsp baking powder
- Optional toppings: sea salt black pepper and rosemary or any other seasoning you like
Pre-heat the oven to 325f degrees and arrange a rack in the middle. Line a baking sheet with parchment paper and keep it aside.
Spoon out the top refrigerated coconut cream and add to the smaller bowl.
Then separate the eggs into the two bowls, adding the yolk to the bowl with the cream and be careful to not let the yolk get into the whites in the larger bowl.
Then beat the yolk and cream together first until nice and creamy. Make sure there are no clumps of coconut left.
Add the baking powder into the whites and start beating on medium with the hand mixer for a few minutes, moving around and you’ll see it get firmer. Keep going for a few minutes, you want to get it as thick as you can with stiff peaks.
Then add the yolk-coconut mixture into the whites, folding with a spatula, careful not to deflate too much.
Now pour your batter down on the baking sheet. Keep going as quickly and carefully as you can, or it will start to melt.
Add your baking sheet to the middle rack in the oven and bake for approx. 20-25 minutes.
You should be able to scoop them up with your spatula and see a fluffy top and a flat bottom. Store in the fridge for about a week or freeze.
For the health-conscious peeps, here’s an option of cloud bread loaf with yogurt.
- 3 eggs separated (room temperature)
- 3 tablespoons Greek Yogurt plain
- ¼ teaspoons baking powder
- Preheat your oven to 300 degrees.
- Mix together egg yolks (yolks only) and Greek yoghurt until blended smooth. Try to get rid of as many lumps as you can.
- Beat the egg whites and ¼ teaspoon baking powder until fluffy.
- Fold the egg white mixture into the yolk and Greek yoghurt mixture carefully. Note: Take care not to overmix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful.
- Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking.
- Drop the batter on your baking mat, leaving a little room in between.
- Now bake for 25 minutes at 300 degrees, or until golden brown.
- Sprinkle sea salt and let it cool down before you eat them.
We hope you have fun while baking the cloud bread loaf. Don’t forget to upload them on Instagram and write to us about how they turned out!
17 Foods Commonly Taken On A Ketogenic Diet
5 Easy Homemade Ice Cream Recipes For Toddlers You Must Try At Home