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).
- 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.