Cloud Bread Recipe

Aquafaba: The liquid from a can of chickpeas, used as a vegan egg white substitute.

Cream of tartar: A stabilizing agent that helps achieve stiff peaks when whipping aquafaba.

Sugar: Adds sweetness and helps create a glossy texture.

Vanilla extract: Provides a pleasant aroma and flavor.

Food coloring: Optional, used to add a pop of color to the cloud bread.

When whisking the aquafaba and cream of tartar, ensure your mixing bowl and whisk are completely clean and free of any grease. Even a small amount of oil can prevent the aquafaba from reaching stiff peaks. Using a metal or glass bowl is recommended, as plastic bowls can retain grease.

• aquafaba - Substitute with flaxseed gel: Flaxseed gel can be made by boiling flaxseeds in water until it becomes gelatinous. It mimics the binding and foaming properties of aquafaba.

• cream of tartar - Substitute with lemon juice: Lemon juice can stabilize the whipped aquafaba similarly to cream of tartar due to its acidity.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can dissolve easily and add a slight caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements the sweetness.

• food coloring - Substitute with beet juice: Beet juice is a natural coloring agent that can give a vibrant color without artificial additives.

• Allow the cloud bread to cool completely on a wire rack before storing. This helps prevent any condensation from forming, which can make the bread soggy.

• Store the cloud bread in an airtight container at room temperature. It will stay fresh for up to 2-3 days. Make sure the container is sealed tightly to maintain the bread's light and airy texture.

• If you prefer to keep the cloud bread for a longer period, you can freeze it. Place the cooled bread in a single layer on a baking sheet and freeze until solid. This prevents the pieces from sticking together.

• Once frozen, transfer the cloud bread to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months. This method ensures that the bread retains its texture and flavor.

• To thaw, remove the desired amount of cloud bread from the freezer and let it sit at room temperature for about 10-15 minutes. Avoid microwaving as it can alter the texture.

• For a slightly crispier texture, you can reheat the thawed cloud bread in a preheated oven at 300°F (150°C) for 5-7 minutes. This will help restore some of its original lightness and crunch.

• If you notice any moisture inside the storage container, place a paper towel inside to absorb excess humidity. This will help maintain the cloud bread's delicate structure.

• Avoid storing cloud bread in the refrigerator as the cold temperature can cause it to become dense and lose its airy quality. Room temperature or freezing are the best options for preserving its unique texture.

• Preheat your oven to 250°F (120°C). Place the cloud bread on a baking sheet lined with parchment paper. Heat for about 5-10 minutes until warmed through. This method helps maintain the crispy exterior and fluffy interior.
• Use a toaster oven set to a low temperature, around 250°F (120°C). Place the cloud bread directly on the rack or on a small baking tray. Toast for 5-7 minutes, checking frequently to avoid over-browning.
• For a quick reheat, use a microwave. Place the cloud bread on a microwave-safe plate and cover with a damp paper towel. Microwave on low power for 10-15 seconds. Be cautious as microwaving can make the cloud bread slightly chewy.
• If you have an air fryer, set it to 250°F (120°C). Place the cloud bread in the basket and heat for 3-5 minutes. This method can help retain the light and airy texture.
• For a stovetop method, use a non-stick skillet over low heat. Place the cloud bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, ensuring it doesn't burn. This method can give a slight crisp to the exterior while keeping the inside soft.

• Oven: Preheat to 300°F (150°C) to bake the cloud bread.

• Baking sheet: Line with parchment paper to prevent sticking.

• Parchment paper: Used to line the baking sheet for easy removal of the cloud bread.

• Mixing bowl: Whisk the aquafaba and cream of tartar until stiff peaks form.

• Whisk: Used to beat the aquafaba and cream of tartar to create stiff peaks.

• Measuring cups: Measure out the aquafaba and sugar accurately.

• Measuring spoons: Measure the cream of tartar, vanilla extract, and food coloring.

• Spatula: Fold in the vanilla extract and food coloring gently.

• Spoon: Form small mounds of the mixture onto the baking sheet.

• Cooling rack: Allow the cloud bread to cool completely before serving.

Use a stand mixer: Whisk the aquafaba and cream of tartar with a stand mixer to save time and effort.

Pre-measure ingredients: Have all your ingredients ready to go before you start to streamline the process.

Room temperature aquafaba: Use aquafaba at room temperature for quicker and more stable stiff peaks.

Skip food coloring: Omit the food coloring to save a step and reduce preparation time.

Use a piping bag: Use a piping bag to quickly and evenly form mounds on the baking sheet.