pin it
A bite into this ethereal Blueberry Cottage Cheese Cloud Bread reveals a texture so light and airy, it truly lives up to its celestial name. Studded with bursts of juicy blueberries, this protein-rich bread offers a delightful alternative to traditional baked goods. After discovering this recipe during my low-carb journey, it's become my favorite way to create something that feels indulgent while staying wholesome.
Last week, I served these at a brunch gathering, and my gluten-free friend nearly cried with joy. She hadn't enjoyed anything bread-like in months that actually tasted delicious.
Essential Ingredients
- Fresh eggs at room temperature: Separation is easier, and whites whip to greater volume.
- Cottage cheese: Blend until completely smooth for the best texture. I use 4% milkfat for richness.
- Cream of tartar: This unsung hero stabilizes the egg whites, helping maintain that cloud-like texture.
- Fresh blueberries: Wild ones offer intense flavor bursts, but cultivated work beautifully too.
- Optional cornstarch: Just a touch helps structure without compromising the delicate texture.
pin it
Detailed Instructions
- Egg White Perfection
- Separate eggs while cold, then let whites come to room temperature. Ensure bowl and beaters are completely clean and grease-free. Start beating slowly, gradually increasing speed. Add cream of tartar when whites become foamy. Beat until stiff peaks hold their shape when beater is lifted.
- Yolk Mixture Magic
- Blend cottage cheese until silky smooth, about 1-2 minutes. Whisk egg yolks until pale yellow. Combine with blended cottage cheese. Add honey and salt, stirring until completely incorporated. Fold in cornstarch if using, ensuring no lumps remain.
- The Gentle Fold
- Add one-third of egg whites to yolk mixture first. Fold with a rubber spatula using a figure-eight motion. Add remaining whites in two additions. Keep movements gentle but decisive. Stop when just combined - a few white streaks are okay.
- Adding Blueberries
- Pat berries completely dry if using fresh. If frozen, don't thaw - add while still frozen. Sprinkle evenly over batter. Use just two or three gentle folds to distribute.
My first attempt at cloud bread was a flat disaster because I didn't understand the importance of proper egg white beating. Now, after countless batches, I've mastered the technique of achieving that perfect, pillowy texture.
Temperature Matters
Room temperature ingredients create more volume in the egg whites. I set everything out an hour before starting, which makes a noticeable difference in the final height.
Storage Wisdom
These beauties are best enjoyed fresh, but I've found storing them in a paper bag rather than plastic helps maintain their texture for a few hours.
From skeptical first attempts to confident weekly batches, this cloud bread has transformed my understanding of what gluten-free baking can be. It's become my favorite weekend project, offering endless possibilities for variations while maintaining its ethereal texture.
pin it
Frequently Asked Questions
- → How should I store this cloud bread?
- Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- → Can I make this recipe keto-friendly?
- Yes, simply omit the cornstarch and honey to make it keto-compatible.
- → How do I reheat cloud bread?
- Reheat in a low-temperature oven at 250°F for a few minutes to restore its fluffy texture.
- → Can I use frozen blueberries?
- Yes, both fresh and frozen blueberries work well in this recipe.
- → Why do I need to blend the cottage cheese?
- Blending the cottage cheese ensures a smooth texture in the final bread and helps maintain its light, airy consistency.