Great Bread Substitute

runningalice

Bread is one of my weaknesses but this weekend i found such a good substitute which has made me really happy!
Can't believe I have only just found cloud bread/nocarb bread! I am well aware it doesn't taste like bread but it is such a good substitute!
They are really useful for dipping in soup or making a low carb sandwich and upping your protein nom nom nom
I can have 3 breads for 120 cal which is the same as 1 slice of bread!

http://www.food.com/recipe/carb-free-cloud-bread-411501

amusedmonkey

I want to try this, not as a substitute for bread (I have a nice low calorie bread) but just for the heck of it, or maybe the puffiness would work well with soups. Does it taste "eggy"? Is the sweetener necessary? I think sweet-ish breads taste nasty unless intentionally intended to be sweet like a banana bread.

Edit: would it work with low fat cream cheese?

Sued0nim

3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1⁄4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener

ingredients sound awful



picture looks OK

I may just have to try to it to see

but I am trying to convince myself not to just respond

Need2Exerc1se

Oh, that sounds interesting. I am going to give this a try!

poteatkd

Interesting. Will definitely try this.....

It's almost identical to making meringue for pies.

theconnertys

poteatkd wrote: »

Interesting. Will definitely try this.....

It's almost identical to making meringue for pies.

That is pretty much what it is. The main difference is you are supposed to store the cloud bread in a sealed ziplock bag for a day before eating it. This step makes it soften.

runningalice

amusedmonkey wrote: »

I want to try this, not as a substitute for bread (I have a nice low calorie bread) but just for the heck of it, or maybe the puffiness would work well with soups. Does it taste "eggy"? Is the sweetener necessary? I think sweet-ish breads taste nasty unless intentionally intended to be sweet like a banana bread.

Edit: would it work with low fat cream cheese?

I used low fat cream cheese and didn't add a sweetner but put rosemary in instead. So it was basically Eggs and Cream cheese
I personally wouldn't say it tasted eggy very light and fluffy

amusedmonkey

runningalice wrote: »

amusedmonkey wrote: »

I want to try this, not as a substitute for bread (I have a nice low calorie bread) but just for the heck of it, or maybe the puffiness would work well with soups. Does it taste "eggy"? Is the sweetener necessary? I think sweet-ish breads taste nasty unless intentionally intended to be sweet like a banana bread.

Edit: would it work with low fat cream cheese?

I used low fat cream cheese and didn't add a sweetner but put rosemary in instead. So it was basically Eggs and Cream cheese
I personally wouldn't say it tasted eggy very light and fluffy

Thank you! I'm making my favorite soup on Friday and I'm going to try this. Might add a bit of pressed garlic and dill.

1992fx3

Looks interesting; if anyone is looking for a more traditional bread substitute, try Tumaro's wraps, lower carb and calorie.

kshama2001

I may try them, but know my OH will label them BINO - Bread in Name Only, like he did the banana and egg pancakes - PINO.

amusedmonkey

kshama2001 wrote: »

I may try them, but know my OH will label them BINO - Bread in Name Only, like he did the banana and egg pancakes - PINO.

Haha! I don't consider substitutes to be actual substitutes so I can understand. No faux bread is going to replace real bread! It's nice to try new things though. I tried zucchini noodles and I didn't regret it. No amount of convincing myself that zucchini is pasta would do, but they are delicious in their own right as their own dish.

jgnatca

A sort of meringue. The air makes it low calorie for volume, and it is high in protein. I'd experiment with the quantity of salt and sugar/sugar substitute to get the expected taste (sweet, salty?).