baking · cooking · Gluten-Free

Greek Yogurt Cloud Bread

In most recipes for cloud bread cream cheese and sweetener are called for, which while still making a lower-calorie gluten-free, can be a source of gums and well, sugar, if you are avoiding it. This cloud bread is on the plainer taste side, so it works well as a base for a savory sandwich with lots of flavor (think a rich spread, spicy cheese, and so on).

Cloud Bread


  • 3 large eggs
  • 1 dash cream of tartar
  • 1 dash fine sea salt
  • 1/3 cup plain greek-style yogurt


Preheat oven to 300°, line a large baking sheet with parchment paper.

Separate the white and yolks, taking care to not get any yolk in the whites. Place the yolks in a large mixing bowl, beat till smooth, add in the salt and yogurt, beating smooth. Set aside.

Add egg whites and cream of tartar to a large mixing bowl. Beat for 3 to 4 minutes, until stiff peaks form.

Fold 1/3 of the egg whites into the egg yolk mixture, very gently. Then work in the remaining mixture, folding in gently, till it is mixed in.

Drop 6 equal scoops on the parchment paper. Using the back of a spoon, gently shape into a thick pancake shape.

Bake for 30 minutes, until golden brown on top.

Run a thin spatula under each piece to loosen (a frosting offset metal spatula works well). Cool on baking sheet.

Store in an airtight container, may be frozen.

Makes 6 pieces.

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