This gluten free cloud bread is one of the lightest, fluffiest things you will ever make. It looks impressive but it is actually super simple to put together.
The texture is like a cross between a meringue and a marshmallow. Crispy and golden on the outside, soft and pillowy on the inside.
You only need a handful of basic ingredients to make it, and the whole thing comes together in about 30 minutes from start to finish.
It is naturally gluten free since there is no flour involved at all. So if you are avoiding gluten, this is a great little treat that you do not have to worry about.
Cloud bread is best eaten fresh, right after it comes out of the oven. That is when the texture is at its absolute best.
Why You’ll Love This Recipe
Incredibly Light and Pillowy – This cloud bread has a soft marshmallow-like center with a delicate golden crust that practically melts in your mouth.
Only 5 Simple Ingredients – You just need egg whites and a few basic pantry staples to make this stunning gluten free bread.
Looks Absolutely Stunning – The soft golden swirls on top make this cloud bread look like something straight out of a bakery window.
Ingredients
- 3 Large Egg Whites (room temperature)
- 3 tbsp Granulated Sugar
- 1 tbsp Cornstarch
- 1/2 tsp Vanilla Extract
- Pinch of Salt
How to Make
Step 1
Preheat your oven to 300 F and line a baking sheet with parchment paper.
Step 2
In a large clean bowl, combine the egg whites and salt. Using an electric mixer, beat on medium-high speed until soft peaks form, about 2 minutes. Gradually add the sugar one tablespoon at a time while continuing to beat.
Step 3
Continue beating until stiff, glossy peaks form and the meringue holds its shape firmly, about 3 to 4 more minutes.
Step 4
Sift the cornstarch over the meringue and add the vanilla extract. Gently fold everything together with a spatula using slow, sweeping motions. Be very careful not to deflate the mixture.
Step 5
Scoop the meringue onto the prepared baking sheet and gently shape it into a thick, domed round about 7 to 8 inches across. Use the spatula to create soft, cloud-like swirls on the surface.
Step 6
Bake for 22 to 25 minutes, until the outside is lightly golden and set but the inside still feels slightly soft and marshmallow-like. Let it cool on the baking sheet for 5 minutes before serving. Cloud bread is best enjoyed fresh within an hour of baking while it is still light and pillowy.
My Tips
Your Bowl Has to Be Perfectly Clean
Even a tiny bit of grease or egg yolk in the bowl will stop your egg whites from whipping up properly. Before you start, wipe the inside of the bowl and the beaters with a paper towel dipped in a little white vinegar or lemon juice.
This is especially important with cloud bread because the entire recipe depends on getting that meringue tall and stiff. If it doesn’t whip up right, the bread will come out flat and dense instead of light and pillowy.
Add the Sugar Slowly
Don’t dump all the sugar in at once. Add it one tablespoon at a time and let the mixer run for about 15 to 20 seconds between each addition. This gives the sugar time to dissolve into the egg whites properly.
If you rush this step, the sugar won’t fully dissolve and you’ll end up with a grainy meringue that doesn’t hold its shape well. You can test it by rubbing a small bit between your fingers – it should feel completely smooth with no gritty texture.
Know What Stiff Peaks Actually Look Like
A lot of people stop beating too early. Stiff peaks means when you lift the beater out of the meringue, the peak that forms stands straight up without curling or drooping at the tip at all.
The meringue should also look smooth and glossy, almost like shiny marshmallow cream. If it still looks foamy or the peaks flop over, keep beating. Under-whipped meringue is the number one reason cloud bread turns out flat.
More Tasty Recipes
- Gluten Free Brazilian Cheese Bread
- Gluten Free Fluffy Dinner Rolls
- Gluten Free Everyday Sandwich Loaf
- Gluten Free Popovers
- Gluten Free Flour-Style Tortillas
FAQ
Why did my cloud bread deflate after baking?
The most common reason is that the meringue was either under-whipped or got deflated during the folding step. Make sure you beat the egg whites until they form stiff, glossy peaks that hold their shape when you lift the beater.
When folding in the cornstarch, use slow and gentle sweeping motions with a spatula. If you stir too quickly or too many times, you’ll push the air out and the bread won’t stay puffy.
Gluten Free Cloud Bread
Equipment
- electric mixer
Ingredients
- 3 Large Egg Whites (room temperature)
- 3 tbsp Granulated Sugar
- 1 tbsp Cornstarch
- 1/2 tsp Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat your oven to 300 F and line a baking sheet with parchment paper.
- In a large clean bowl, combine the egg whites and salt. Using an electric mixer, beat on medium-high speed until soft peaks form, about 2 minutes. Gradually add the sugar one tablespoon at a time while continuing to beat.
- Continue beating until stiff, glossy peaks form and the meringue holds its shape firmly, about 3 to 4 more minutes.
- Sift the cornstarch over the meringue and add the vanilla extract. Gently fold everything together with a spatula using slow, sweeping motions. Be very careful not to deflate the mixture.
- Scoop the meringue onto the prepared baking sheet and gently shape it into a thick, domed round about 7 to 8 inches across. Use the spatula to create soft, cloud-like swirls on the surface.
- Bake for 22 to 25 minutes, until the outside is lightly golden and set but the inside still feels slightly soft and marshmallow-like. Let it cool on the baking sheet for 5 minutes before serving. Cloud bread is best enjoyed fresh within an hour of baking while it is still light and pillowy.