Today I am coming to you stripped. Look, I do not like being in front of a camera. It makes me nervous. I am good at cooking. I do not proclaim to be a movie star or a tv personality. The bottom line is, I have been asked several times to do a how to video. I finally caved. This is my daughter and my very first attempt at a how to. We don't have a fancy camera or fancy equipment. Bottom line is; my daughter is getting older and needs to learn how to cook. So I have been asked to document the process of teaching her. Laugh, Cry, Criticize. This is us.... raw.
Christi
The recipe is shown below:
Gluten Free Grain Free Cloud Bread
Gluten Free Grain Free Cloud Bread
adapted from Food.com
3 eggs, separated
3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet of stevia
Preheat oven to 300 degrees.
Separate the eggs.
In one bowl, mix together the egg yolks, the 3 Tablespoon Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Prepare two baking stones or sheets with parchment paper.
With a large spoon, "scoop" the mixture into 8 rounds on the sheets. Bake on the middle rack. Bake them for 30 minutes. They are ready when they are golden brown.
Remove from the stones or sheets and cool.
3 eggs, separated
3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet of stevia
Preheat oven to 300 degrees.
Separate the eggs.
In one bowl, mix together the egg yolks, the 3 Tablespoon Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
With a large spoon, "scoop" the mixture into 8 rounds on the sheets. Bake on the middle rack. Bake them for 30 minutes. They are ready when they are golden brown.
Remove from the stones or sheets and cool.
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Great job on the video! My wife (who has Celiac) and I will definitely try this recipe! We love all the recipes posts on Facebook and look forward to your upcoming cookbook!
ReplyDeleteDoes this bread freeze well?
ReplyDeleteUnfortunately no. It can last in the fridge for 3 days, but if you freeze it, it just crumbles.
ReplyDeleteOoooohhhhhh.... I love this bread! I bet it tasted fantastic... I could tell so by the texture of it from the pictures. :) Who know you could use eggs and cream cheese to make a bread. :) Wow!!
ReplyDelete