Super Simple Cloud Bread

 

Finding or baking decent gf bread can be problematic.  Poor texture (think crumbly), slightly odd flavors, big holes in the middle of the loaf, leaden or brick like baked products, high prices and lots of ingredients which must be compiled exactly according to the recipe.  It adds up to a fair amount of stress as to just having a sandwich.

A year ago I made some really interesting bread/rolls.  The name is “cloud bread” (also called oopsie bread) and it has no flour, no oats nor any grains.  I was intrigued when I saw this cloud bread popping up in my support group messages and just had to try it. My recipe has five ingredients but three should be in your pantry already.  It was very easy, quick and yes; tasty.  So it made a super bread for a ham and cheese sandwich and a ham/turkey and cheese sandwich.  I ate one warm out of the oven, also enjoyable. Great with a little jam or jelly on top.  Posted it back last March and sharing again so you who missed it can give it a try.

I added a couple toppings which add a lot to the flavor and look of it.  I recommend them but it sure can be made plain.   You have to use full fat cream cheese to make it work, only a few tablespoons so don’t get all freaked out over that issue!

Cloud Bread/Rolls

3 eggs, separated

3 ounces cream cheese at room temperature

1 tsp. baking powder

1 tsp. honey

Pinch salt

Toppings; sesame seeds and a tbsp. of chopped fresh rosemary.

 

Directions

Beat the egg yolks with the cream cheese until it is very smooth, lemon yellow. Add the baking powder and honey, beat in.

Beat the egg whites until foamy, add a sprinkle of salt. Beat until stiff peaks form.  Fold together with the yolk mixture until mostly blended together.

While the egg whites were beating I lined a big baking sheet with parchment paper and sprayed it lightly with Pam.  Heat oven to 300 degrees. Some people heat the pan in the oven before spreading the dough; I didn’t bother but feel free to preheat your pan.

Using a big spoon spread the bread mixture on in six big circles spaced 1-2 inches apart.  Sprinkle with sesame seeds and or finely chopped fresh rosemary. Bake until golden brown between 20 and 30 minutes.  Using a spatula separate them from the parchment paper. Let cool.  Store in a ziplock bag overnight; they will get soft and be ready for sandwiches.  Keep them in the fridge. I put slices of wax paper between them to avoid sticking.  They keep about 3 days there and a week in the freezer.  Wonderful for sandwiches: I used one for the top and a second one as the bottom of the sandwich.  Did I mention they are virtually no carbs in this bread? Yeap; great for my low carbing friends!

Originally published in 2016. Minor changes to text.

Brownies To Love!

Image     Trying to figure out a special valentine dessert? Let me suggest a brownie recipe that every one falls in love with; especially the delicious flavor and perfect texture of these bars.  Plus, bonus points as it is really easy to make.  All of the ingredients can be purchased at a regular grocery store.  I like to use really great quality chocolate like Ghirardelli for the best flavor.

Everyone who tastes these falls in love and begs for some to take home! Making them to please my special someone for a Valentine dessert this weekend.

Perfectly Easy Brownies

Ingredients:
– 2/3 c brown rice flour mix
– ½ tsp salt
– ½ tsp baking powder
– ½ tsp xanthan gum
– 2 oz unsweetened chocolate
– 4 oz semisweet chocolate
– ½ c butter
– 1 ¼ c sugar
– 1 tsp vanilla extract
– 3 large eggs
– ¾ c chopped walnuts

Directions:
Heat oven to 325 F, with rack in middle of oven. Line bottom and side of 8 inch square pan with foil, spray with cooking spray. Mix dry ingredients in small bowl. Melt chocolates and butter in heavy medium sauce pan over low heat. Remove from heat, whisk in sugar and vanilla. Whisk in eggs one at a time. Whisk until mixture is smooth and glossy. Add flour mixture and whisk just until incorporated. Stir in nuts. Pour into prepared pan, bake 45 minutes until test (I use a steak knife or my fancy long tester skinny metal stick) in middle of pan comes out with wet crumbs. Cool in pan on rack for 5 minutes, remove from pan by lifting out foil. Cool completely on rack and then cut into squares. Store in fridge for up to 5 days or freeze-wrapped in plastic wrap and foil.

Frankly, you won’t have much left over by the end of the second day! I dare anyone to think these are GF until you tell them!

Note: I sometimes add a 1/4 to 1/2 tsp cinnamon to the flour mix to add extra kick to these kick ass brownies.

Flour Recipe
Ingredients
– 1 c brown rice flour
– 1/3 c potato starch (not potato flour)
– 3 tbsp tapioca flour

Posted originally in June 2014, some changes made for this posting.  This recipe comes from Gluten Free Baking Classics by Annalise G. Roberts.

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