Cloud bread No carbs, love that.

walker1world

My job was having a pitchin. I decided to make cloud bread. So I had to get up early to make it. Even though it would have been better to make it last night so it could rest over night. I tried to make a cinnamon style and a garlic style. To give a little flavor. The sad part is this is my fasting day so I was not able try any.

sej1990

What is cloud bread, and how do u make it?

aquablue_1111

Cloud bread is basically made of eggs and cream cheese then you bake it. The texture is light/fluffy/foamy?. I made it once because I'd seen it advertised as 'the recipe everyone is talking about' while I was surfing the internet. (Ah...the stuff you get sucked into when you're on the computer at midnight...lol.)

Since it has no/little carbs and kind of has the texture/taste of bread, people on a LCHF diet like it as a replacement for bread. I thought it tasted pretty good and like I said, I didn't try it because I wanted to avoid carbs.

It's a really easy recipe without a ton of ingredients, you should try it!

sunnybeaches105

This is why I only eat air

enterdanger

sounds like meringue with cream cheese to keep it chewy.

gettinthere

I made it with sour cream instead of cream cheese once as well and it was very tasty. I do not add the sweetener, I prefer to sprinkle some garlic salt on the top and keep them savory.

walker1world

gettinthere wrote: »

I made it with sour cream instead of cream cheese once as well and it was very tasty. I do not add the sweetener, I prefer to sprinkle some garlic salt on the top and keep them savory.

Wow I will try all of that. Sounds great.

walker1world

sej1990 wrote: »

What is cloud bread, and how do u make it?

Really easy to make check out this video.

https://youtu.be/LDuQlLx_TQ4

Cryren8972

When is the best time to eat it? I just made some, and I've seen conflicting information. I've heard right away, and I've heard that you need to put it in a baggie and store overnight.

Cellgirl99

I've never made them but the videos I've watched on Ebay says once cool put them in a baggie overnight and eat the next day. Let us know how they turned out.

Cryren8972 wrote: »

When is the best time to eat it? I just made some, and I've seen conflicting information. I've heard right away, and I've heard that you need to put it in a baggie and store overnight.

shinycrazy

I was not a fan of cloud bread when I tried it. The egg whites confound me and then I didn't care for the taste. I just made these last night and was much happier with them. Also easier to make for me. http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/

walker1world

shinycrazy wrote: »

I was not a fan of cloud bread when I tried it. The egg whites confound me and then I didn't care for the taste. I just made these last night and was much happier with them. ]

This bread is carb loaded. Why would I try that if I an trying to eat low-carb?

neohdiver

walker1world wrote: »

shinycrazy wrote: »

I was not a fan of cloud bread when I tried it. The egg whites confound me and then I didn't care for the taste. I just made these last night and was much happier with them. ]

This bread is carb loaded. Why would I try that if I an trying to eat low-carb?

I'd give up 3.3 carbs for something close to bread.

shinycrazy

walker1world wrote: »

shinycrazy wrote: »

I was not a fan of cloud bread when I tried it. The egg whites confound me and then I didn't care for the taste. I just made these last night and was much happier with them. ]

This bread is carb loaded. Why would I try that if I an trying to eat low-carb?

3.3 grams of carbs is loaded for you? How many carbs are you eating?

walker1world

shinycrazy wrote: »

walker1world wrote: »

shinycrazy wrote: »

I was not a fan of cloud bread when I tried it. The egg whites confound me and then I didn't care for the taste. I just made these last night and was much happier with them. ]

This bread is carb loaded. Why would I try that if I an trying to eat low-carb?

3.3 grams of carbs is loaded for you? How many carbs are you eating?

I am trying to stay in below 20 grams a day.

tekkiechikk

have made this and calling it 'bread' is being really generous. It's so light and airy that you couldn't possibly make a sandwich out of it because it crumbles apart very easily. It tastes pretty good, but thinking of it as 'bread' really requires you to use your imagination.

hookilau

4 years into eating low carb in this way & I'd say 3.3 grams of carbs per serving is pretty darn good for any keto recipe

Having made both of these recipes in the past, I preferred the eades bread to the cloud bread. Too eggy for me.

MelanieCN77

I take issue with a lot of food recipe inventions that claim to be able to take something else's place in your diet by kinda maybe looking a bit like the thing you really want. This cloud bread is a prime example. It melts in your mouth like rice paper, good luck getting it to hold its integrity with a sandwich ingredient near it.

Francl27

MelanieCN77 wrote: »

I take issue with a lot of food recipe inventions that claim to be able to take something else's place in your diet by kinda maybe looking a bit like the thing you really want. This cloud bread is a prime example. It melts in your mouth like rice paper, good luck getting it to hold its integrity with a sandwich ingredient near it.

I thought it was just me! I'm always thinking that if a diet is so restrictive that you have to look everywhere for a replacement to something you miss (that will never taste like the real thing anyway), it really can't be that sustainable.

Those low carb rolls look interesting though.

hookilau

I agree that the texture of cloud bread was off-putting to me.

However, in my experience, this is generally the case with most LC reincarnations of foods we have become accustomed to not doing without.

I discovered this Thanksgiving, that at this stage of the game, carby foods were disappointing to me. Except potatoes they never let me down, but we are fated to be starting crossed lovers.

As a rule, I've found I'm less disappointed if I don't make 'mock' anything, per se, rather than making a bread-like thing to make sandwiches, I just skip it altogether.

I like making low carb cheddar biscuits and using the 'dough' which is more like a cross btw dough & batter, to encase fillings. As in hot pockets, calzones etc.

For me, a good deal of mock LC stuff isn't a reasonable facsimile, but if you can make it work, more power to ya!!!

It helps to not be on a 'diet'

fritter1976

Do you by chance want to share the recipe for the low carb cheddar biscuits??

hookilau

Of course

http://nobunplease.com/zesty-cheddar-biscuits/

I've used this to make hot dog poppers, jalepeno poppers, & hot pockets as described above. I make it as written, but decrease butter 2 Tablespoons.

The dough can be formed by hand around dry-ish ingredients, think empanadas or savory hand pies.

With wet hands, I press flat to make a well, then scoop filling into well, then take excess dough that comes up around the well, use it to close.

There's a slight learning curve with the way it handles, but you get the hang of it pretty quick.
I would not recommend making more than once a week though.

We did at first and ate waaaay too much of it!!!

While it didn't raise my blood sugar in the slightest (stayed below 90 mg/dl which is where I usually start), my weight crept up...to be fair, I was eating this biscuit mix at every meal for a couple of weeks.

greatdanefan

Taking the conversation back to the Magic Rolls, I am with shinycrazy - cloud bread - blech! I made the MRs this morning, I think they're great. They are based on the French cream puff recipe, so I don't see them as poor replacement, I see them more like a carber choosing to make a sandwich on a bagel instead of bread, so more like an alternative. The crunchy outside is the bee's knees!

I made mine with coconut flour, which reduces the carbs to about 1.8 per roll (due to the high fiber content of coconut flour) - they turned out beautiful and tasty. I had to take it one step further, though. Since I already had the oven on, I cubed a few, tossed them in a bowl with seasonings and melted butter and put them back in the oven spread out on a cookie sheet (350 for about 15 minutes). It resulted in excellent croutons! I have a few more cubed rolls in the oven right now on low to test if they'll make good bread crumbs once dehydrated. Friday night fish fry - here I come!

I also plan to make these in the future, only larger, cut a hole in the top once baked, scoop out some of the insides and use as 'bread' bowls for chili, stews and soups. The outsides are sturdy enough for this to work, and I can't wait to try.