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Oopsie Cloud bread is incredibly versatile, easy to make and uses hardly any ingredients. These make really good burger buns or toasted with something like ham and cheese. They can also be made in different shapes to suit different recipes.
These come out slightly crispy when first made, but when stored in an airtight container overnight, they soften and take on a very soft bread-like texture. Hence the name Cloud Bread. This bread is particularly good for hamburgers in my opinion, they really do make an excellent bun. I’ve also used them to make little toasties like when I was a kid. I cover with some tomato paste, salami and cheese and then toast slightly under the grill. You can use all different toppings for something like this.
I also like that with this Oopsie Cloud Bread, you can make a batch and store it a fair while in an airtight container to use throughout the week. Because of the lack of additives and preservatives in this bread though, they do tend to go mouldy quite quickly, so make sure you check them each day. I’ve found in hotter weather they do go mouldy quite quickly, sometimes within 3 days. In colder weather they can last a week.
I’ve tried storing them in the fridge but I personally think the texture gets ruined when they’re chilled. So it’s up to you to experiment and decide what you like best and if you want to store the Oopsie Cloud Bread chilled or not. For me they will always be an out of the fridge option
For a recipe where you can use this bread, check out my Fathead Burger where you can use this Oopsie Cloud Bread in place of the Fathead burger buns, or my Philly Cheesesteak Sliders which are made especially with a variation of this Oopsie Cloud Bread!
Oopsie or Cloud Bread
Ingredients
- 3 eggs, separated
- 100 g cream cheese, softened
- ½ tbsp psyllium husk powder
- ⅛ tsp cream of tartar
- ⅛ tsp salt
Instructions
- Preheat oven to 150°C. Add egg yolks to one bowl with softened cream cheese and salt. Egg whites in another bowl.
- Beat the egg yolks with a mixer until pale and well combined, add psyllium husk and salt and beat again.
- Wash beaters, add cream of tartar to egg whites and beat until stiff peaks form.
- Fold the egg white mixture into the egg yolk mixture very carefully. You want it mixed but you also don’t want to break down the egg whites too much.
- Place circles of fluffy mixture with a spoon onto baking trays lined with baking paper. Depending on how big you make them you should get 8-10 circles.
- Bake for around 20 minutes or until nice and golden brown. Watch them carefully as oven temperatures vary and they can burn easily.
- Cool on trays until firm enough to lift with an egg flip and finish cooling on a wire rack. They might seem crispy at first, a bit like meringue. But once you have stored they go softer and more like bread.
- Store in an airtight container overnight or until bread has softened and is ready to use. Because there are no preservatives they can go mouldy in less than a week, especially if it is warmer weather. For longer storage, keep in the fridge.
Notes
Nutrition
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