Food · Grain Free Recipes · Sugar Free Recipes

Gluten Free Cloud Bread Recipe

It’s been ten years since I ate a slice of bread. I can remember it now… Frenchay Hospital Children’s Ward, the constant streams of not-particularly-hot-but-still-somehow-perfectly-crunchy-to-the-right-amount white toast. Always well buttered too. I’m not sure how nurses have that skill but perhaps ‘Excellence in Toast Buttering’ is a module in nursing school?

But then I became ill-er. And my stomach worked less. And I could no longer have those faultless triangles of cardboard-y goodness.

I now eat a gluten-free, low carb version of the FODMAP Diet. It’s a mouthful to say, even harder to explain but at least it means that my recipes work for the majority of people- because if I can eat it, there’s a high chance you will also be able to!

Unfortunately that doesn’t leave a lot of space in my eating for bread. Ah bread, how I loved you… Ahem. An ode to bread this is not. Oh no, this is an ode to something so much better than bread! This is an ode to the wonder that is (drum roll please)… Cloud Bread! Better than bread because it doesn’t attack my body and just as tasty. It’s also referred to as Oopsie Rolls and it’s the perfect low-carb thing to eat when you feel a hankering for a sandwich.


Truthfully, I always make these with the intention of batch cooking enough for a week and gorging on sandwiches but they’re so darn tasty they never make it past the first 24 hours. Finally something I can mop up sauce with! As you can imagine, I eat a lot of saucy things within those 24 hours.



4 large eggs, separated
½ tsp cream of tartar
55g cream cheese (I use a lactose free brand)
½ tsp sea salt

Optional Extras: 1 tsp herbs of your choice, ¼ tsp garlic powder.

  • Heat the oven to 150C/300F.
  • Line two baking sheets with parchment paper.
  • Separate the egg whites and egg yolks placing in two different bowls.
  • Add cream cheese to the egg yolks, beat with an electric whisk or stand mixer until fully blended. Beat in the salt and herbs with garlic if you are using them.
    Remember to thoroughly clean your whisk before using it in the egg whites!
  • Whip the egg whites. Add the cream of tartar and beat on high until firm peaks form.
  • Gently fold the firm meringue into the yolk mixture. Try not to deflate the meringue as we need a foamy, firm texture.
  • Spoon onto the baking sheets in ¼ cup portions. Try to create even 4 inch circles and make sure to leave space around each circle.
  • Bake for up to 30 minutes until golden on the outside and firm.
  • Cool on the baking sheets for several minutes before removing.

The cloud breads can be stored in an airtight container in the fridge for several days… if you can resist for that long!

I buy the Dr Oetkr cream of tartar sachets and they’re a revelation! Each one is a teaspoonful so they’re great for following a recipe when you have the ‘can’t be arsed, why isn’t baking like cooking so I can just chuck it in and see?’ genes. I point no fingers.

This recipe is very adaptive and can be changed to suit your palate. If you prefer a hefty garlic kick then go for it and add a little more powder to the mixture. I’ve found through my Low FODMAP diet that eating garlic is NOT a good idea for me (no matter how much I might like it!) so I tend to avoid. The breads work well with an Italianate mixture of dried herbs and I find the flavor a little reminiscent of pizza, which is very exciting. I’m easily pleased. I love these breads. I hope you do too!