Cloud Bread – Gluten Free

My entire family has keratosis pilaris (small/rough bumps on our arms and legs) and it is most likely attributed to gluten in our diet.  I decided to make cloud bread since I am also currently following Gundry’s “Plant Paradox” plan.  I was pleasantly surprised at how delicious and simple this “bread” is!

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  • 6 large eggs (separated)
  • 1/2 tsp Cream of Tartar
  • 4 oz Cream Cheese, soft (I used organic whole milk since high fat dairy contains less casein). You can also substitute 4 oz of 2% Greek Yogurt.
  • 2 dashes of sea salt


  • Heat oven to 300 degrees and prepare a baking sheet with parchment paper.
  • Separate the egg whites and yolks in separate medium/large bowls.
  • Add the cream cheese and salt to the egg yolks (do not mix).  Add the cream of tartar to the egg whites (do not mix).img_5879.jpg
  • Beat the egg white mixture with a hand mixer on high until high stiff peaks form.  This takes 3-4 minutes.


  • Beat the egg yolk mixture on medium until it is fully blended.
  • Using a spatula, fold the egg white mixture 1/4 portion at a time into the egg yolk mixture until just blended.  Do not over mix or the bread will not be fluffy.
  • Transfer about 2 scoops of the egg mixture onto the parchment paper and spread it until it is 3-4 in in diameter.  Repeat until all of the mix is on the paper.
  • Bake for 25-30 minutes.  The bread should look golden brown on the top and be slightly crispy.
  • Allow the bread to cool on the baking sheet for 2-3 min, then transfer to a wire rack.
  • Once the bread is completely cooled, you can store it in an airtight container in the fridge or freezer.
  • Enjoy as sandwich bread, taco shells, or anything else that you love!


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