Ingredients
Full-fat cottage cheese (1 cup / 225 g): Forms the creamy, protein-rich base of the bread. Full-fat cottage cheese blends into a smoother, richer mixture than low-fat varieties.
Large eggs, separated (4): The yolks are blended into the base for richness, while the whites are whipped separately to create the airy structure that defines cloud bread.
Cornstarch (2 tablespoons): Helps stabilize the batter and gives the bread a bit more structure once baked.
Baking powder (½ teaspoon): Provides a small amount of additional lift alongside the whipped egg whites.
Fine sea salt (¼ teaspoon): Balances and enhances the overall flavor of the bread.
Garlic powder (¼ teaspoon, optional): Adds a subtle savory note, especially useful if you plan to serve the bread as a savory sandwich base.
Cream of tartar (¼ teaspoon): Stabilizes the whipped egg whites, helping them hold their structure and stiff peaks for longer during folding and baking.
Optional savory toppings: Sesame seeds, everything bagel seasoning, dried Italian herbs, or finely grated Parmesan can be sprinkled on top before baking for extra flavor and texture.
Instructions
Step 1: Prepare the oven. Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper. The gentle heat is essential for allowing the center to set fully without over-browning the exterior.
Step 2: Blend the cottage cheese. Add the cottage cheese and egg yolks to a blender or food processor. Blend until completely smooth and creamy, with no visible curds remaining, then transfer the mixture to a large bowl.
Step 3: Add the dry ingredients. Whisk the cornstarch, baking powder, salt, and optional garlic powder into the cottage cheese mixture until smooth and free of large lumps.
Step 4: Whip the egg whites. In a completely clean, dry mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer until stiff, glossy peaks form, meaning the peaks hold their shape upright when the beaters are lifted.
Step 5: Fold gently. Add about one-third of the whipped egg whites into the cottage cheese mixture and fold gently with a spatula. Add the remaining whites in two more batches, folding carefully each time using slow, bottom-to-top movements. Avoid vigorous stirring, which will deflate the air you worked to incorporate.
Step 6: Shape the cloud bread. Spoon the batter onto the prepared baking sheet to form 6 to 8 thick rounds, each about ½ to ¾ inch thick. Gently smooth the tops without pressing down, or spread the mixture into one large rectangular layer for sandwich-style pieces.
Step 7: Add toppings. If desired, lightly sprinkle the rounds with sesame seeds, everything bagel seasoning, Italian herbs, or Parmesan. Keep toppings light, since heavy toppings can weigh down the delicate batter.
Step 8: Bake. Bake for approximately 25 to 35 minutes, until the cloud bread is set and lightly golden. Avoid opening the oven repeatedly during the early part of baking, as this can disrupt the rise.
Step 9: Cool slowly. Turn off the oven and crack the door slightly, letting the cloud bread sit inside for about 5 minutes before transferring the pieces to a wire rack. Some slight deflation during this stage is completely normal.
Step 10: Let the texture set. Allow the bread to cool for at least 15 to 20 minutes before using. The texture becomes more stable and easier to handle as it cools.
- Prep Time: 15 minutes
- Cook Time: 25 to 35 minutes