Fluffy and delicious, these pillowy cloud breads taste light as air and are totally gluten-free. Made with just three ingredients, they can be served as a tasty snack or used in place of normal bread – try using two pieces to sandwich together your favourite fillings, or top with whatever you fancy.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking trays with baking paper.
- In a clean bowl, use an electric whisk to beat the egg whites with the cream of tartar until stiff peaks form. In a separate bowl, beat the egg yolks with the cream cheese until completely smooth.
- Gently fold the egg whites into the soft cheese mixture until fully combined. Spoon 4 large dollops of the mixture onto each lined baking tray, spreading out carefully into thick rounds with the back of the spoon. Make sure to leave a clear space between each one as they will spread as they cook.
- Bake for 15-20 mins until puffed up and golden. Allow to cool slightly on the baking tray then transfer to a wire rack to cool completely. Enjoy on their own, or serve with your favourite toppings and fillings.
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