Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

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Cloud Bread

If you are gluten-free, grain-free and on a low-carb diet, you may have heard of Cloud Bread which is making the rounds on the Internet. I first saw it on the Dr. Oz TV show where it was demonstrated by famed chef Rocco DiSpirito and immediately realized that this recipe could fill an important void for some people.

Cloud Bread

Cloud Bread

What is Cloud Bread?

It is an extremely light, airy flatbread…hence the name Cloud Bread. It is as light as a cloud (if one could eat a cloud, that is!). If you are a fan of heavy, dense whole-grain breads like I am then this one might not excite you.  But this bread is super-easy and only uses 4 ingredients, so it may be a life-saver for some families.

But if you are grain-free and gluten-free (and also dairy-free), then it might be a suitable substitute for traditional breads. It bakes up in 10 light rounds. If you put two of the rounds together, they resemble flat hamburger buns so you could make a sandwich with them. Or, you can eat them as flatbread as an accompaniment to a meal.

Find the recipe for Cloud Bread here  

Nutrients per each round of bread: 37 calories, 3g fat; 2g protein, 1g carbohydrate, 0g fiber, 61mg cholesterol, 30mg sodium

Carol’s Tips for Cloud Bread

Since I didn’t invent the recipe, I can’t reprint it here. But I can give you some tips for making it better:

[1] I followed the recipe exactly as printed online. Be sure to bring the cream cheese to room temperature, or it won’t blend into the eggs.

[2] The breads are not that flavorful, so you could toss in finely chopped fresh herbs such as rosemary, thyme, or basil into the batter. Or, sprinkle them with poppy seeds or sesame seeds…or whatever you like to make them more interesting. But if you like plain bread, then don’t add anything.

[3] If you are also lactose-free, use Green Valley cream cheese which has the lactose removed.  It behaves the same as regular cream cheese in baking and measures the same.

[4] Some other recipes for Cloud Bread call for 1 teaspoon baking powder, which I haven’t tried.  I would blend it in with the eggs, cream cheese, and sugar. It will probably make the bread rise higher, but I don’t think the breads need it.