I like matzo.
Like, I LIKE-LIKE it.
And though I rarely think about it for most of the year, come Passover – when bread is off-limits – I pretty much load up. Matzo brei, matzo grilled cheese, matzo with butter and preserves.
And matzo crack, of course.
But here’s the thing – since going mostly gluten-free a few years ago, all that matzo has far less appeal. Which is why I decided to give “cloud bread” a try.
And with good reason. Gluten-free, just a few ingredients and you’ve got bread?
So I gave it a try.
Verdict? It looks pita-ish and has the flavor and texture of a deflated popover. And I don’t mean that in a bad way. It’s just that there is no way you’d confuse this with a regular slice of bread. More airy in texture and more egg-y in flavor.
That said, its somewhat neutral flavor can be jazzed up in any number of ways, both sweet and savory, by sprinkling it with anything from cinnamon-sugar to everything spice prior to baking. And it toasts up quite nicely too.
Two of my favorite ways to serve it up is in French toast:
Or with a fried egg and lots of grated cheese:
Have you made cloud bread? What do you think? And how do you like to use it? Please share!
3 tablespoons cream cheese
1/2 teaspoon baking powder
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pre-heat oven to 300 degrees; line 2 baking sheets with parchment paper.
Separate eggs into 2 medium bowls; bring to room temperature. Using a hand-held or stand mixer, whisk the egg yolks and cream cheese till smooth. Clean the beaters.
Whisk the egg whites, baking powder, cream of tartar and salt on low speed, till surface is covered in small bubbles. Increase speed to medium high and beat till stiff peaks form.
Quickly but gently fold the egg whites into the yolk mixture in 2 parts, till completely incorporated.
Use an ice cream scoop or large spoon to scoop the batter onto your prepared baking sheets (you’ll get between 8 and 10 scoops, depending on the size of your utensil).
Bake for 25-30 minutes, or till golden brown. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature (may be frozen for longer storage).
This delicious recipe brought to you by Sheri Silver