Cloud Bread

Cloud Bread is light, airy and gluten free.  It is easy to make and according to the original recipe it can be topped with anything from jam to cheese.  As you see below, I made mine into a hamburger bun.  I LOVED IT!  The bun WAS light and airy and it didn't detract from the delicious taste of the bar-b-qued hamburger AND unlike us gluten free eaters that wrap the hamburger in a lettuce leaf, the meat and the accompaniments don't slide out of the bun.  It was great.   

I suggest using the bread the day it is made.  I put mine in a plastic bread bag overnight and it was very limp and spongey the next day.

Ingredients:

3 eggs, separated

1/4 tsp baking soda

3 TBSP mayonnaise

1.  Heat oven to 300°F and line 2 baking sheets with parchment paper.

2.  In a bowl, combine egg whites and baking soda.  Beat with a mixer until stiff peaks form.

3.  In a separate bowl, combine mayonnaise and egg yolks.  Beat until smooth.  

4.  Gently fold into beaten egg whites.

5.  Use a 1/3 measuring cup to pour mixture onto baking sheets, leaving space in between each round.  

6.  Bake 30 minutes until firm.

I believe this recipe made 8 rounds perhaps 10 ... I can't exactly remember but no less than 8.