Low-Carb Recipe: Cloud Bread/Diet Revolution Roll


cloud bread 3

Cloud bread baked in muffin top pan.

Haven’t done any low-carb lifestyle posts in a while. Very neglectful of me. So here’s what I’ve been making recently.

In the original Atkins diet book published in 1972, there is a recipe called ‘Diet Revolution Rolls’ consisting of separated eggs, cottage cheese and  a pince of cream of tartar, total carbs 3.1 for the whole batch of six rolls.I tried a couple of times but it never turned out well until I bought a muffin top pan. Since I don’t have a working full-size oven, I use a convection oven and so had to buy a four muffin-top size pan to fit.

This improved the rolls quite a bit, but since I put the full batter in the four slots I guess it came out a little thick.

So I Googled. And I found a recipe for ‘Carb Free Cloud Bread’ http://www.food.com/recipe/carb-free-cloud-bread-411501.  It has the SAME ingredients but there are some differences in how you make it. First, that you make 10 ‘rolls’/bread pieces instead of the 6 of the Diet Revolution Bread recipe.  Second, that you cool the bread pieces, put them in a large baggie or some Tupperware, and refrigerate overnight to make it more ‘bready’

So I tried it myself and am working to refine my own version of the recipe. Here’s the preliminary version:

Basic Cloud Bread

 

Cloud bread in my muffin top pan

Cloud bread in my muffin top pan

3 eggs, separated

3 Tablespoons cottage cheese or cream cheese, made from WHOLE milk, not low-fat or fat-free.

1/4 cream of tartar

1 packet (2 teaspoon equivalent) stevia sweetner, WITHOUT maltodextrin (read labels— Truvia and Walmart store brand are OK so far, Family Dollar store brand has the maltodextrin.)

Oven: 300 degrees.

Separate the eggs into 2 bowls. Not one speck of yolk can get into the white. If you are new to separating eggs, have a third bowl to separate the egg whites in to. That way you only ruin one egg white if you get yolk in. Set the egg white bowl with the 3 whites aside.

Add the cottage cheese or cream cheese to the yolks, and the stevia packet. Use a mixer or a hand blender to mix well. (You will either have to wash the blades well, or else use a hand blender for this step and a mixer for the next.

Now, set the yolk mixture aside and get out the egg whites. Add the cream of tartar. Then, beat the eggs with a mixer for a LONG time. Set your timer to 5 minutes. You want the egg whites to form fluffy white peaks.

Mix the yolk mixture very carefully into the whites. Stir just enough to mix well.

Now, prepare your muffin top pans. You must have enough pans for your ten bread pieces. If you don’t have enough muffin top pans, use a plain cookie sheet for the rest of the slices. Spray the pans with non-stick cooking spray (I prefer olive-oil based sprays).

Use a soup spoon or other larger spoon to spoon out the mixture into the pans. Do it one spoonful into each slot and then start over to add the second spoonful. Try to distribute it evenly. Using your spoon, smooth the mixture so that each one is an even round the diameter of a hamburger bun (this is where the muffin top pan makes it easy.)

Bake in a preheated 300 degree Fahrenheit over for about 30 minutes. The time can vary— check near the end of the 30 minutes. Breads should be the color of a store bought hamburger’s bun.

Put the bread pans somewhere safe to cool. You can take them off the pan if you like. When the breads are wholly cool, put them in an airtight plastic bag or plastic container.

Use 2 of the breads to make sandwiches of all sorts, use them as buns for hamburgers or hot dogs. You can even buy take-out burgers and switch the nasty, sweet buns that they come with for these breads.

Carb count (cottage cheese version)

Whole batch: 3.1

Each bread piece: .31

Variations:

Add things like a bit of minced onion, sauted, or some caraway seeds or poppy seeds.

cloud bread 2

Cloud bread on an ordinary cookie sheet. (Excuse the foil lining, it’s a bad idea unless your cookie sheet is old and nasty, like mine.)

Cloud bread is good for low carb lifestyles and is also gluten-free. It’s not quite kosher on Paleo, unless you decide to do a ‘modified Paleo’ which allows dairy and sets severe limits on the fruits (because of the carbs).

It is a good daily bread. If you have children, don’t buy ordinary bread for them even if you are compelled to feed them too many carbs in other parts of their daily diet. Get them used to low-carb daily bread and other staple foods of the low-carb lifestyle.

For Ketogenic diets: this is low-carb enough, but only 4% fat. If you are on the ‘fat-fast’ diet for the moment, you’ll probably end up with only one of the breads to make room for the higher fat items that you’ll want to eat with it. The fat-fast diet is a temporary, very restricted diet for people on a strict low-carb lifestyle (such as Atkins Induction or Bernstein’s Diabetes Diet) who have not been losing weight on it. For more info, read Dana Carpender’s Fat Fast Cookbook. http://www.amazon.com/Fat-Fast-Cookbook-Recipes-Weight/dp/0970493126

 

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