Gluten Free Cloud Bread
This gluten free cloud bread is light, pillowy, and utterly dreamy. It's a fun treat the whole family will love.
Print
Pin
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.
Servings: 6 servings
Nutrition
Serving: 1serving | Calories: 40kcal | Carbohydrates: 8g | Protein: 2g
Calories: 40kcal
Cost: $3