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Bite into this fluffy Blueberry Cottage Cheese Cloud Bread and you'll find it's light as air, really matching its heavenly name. Packed with sweet blueberry pops, this high-protein treat gives you a tasty switch from regular baked stuff. I came across this during my low-carb days, and now it's my go-to when I want something that feels fancy but stays healthy.
I brought these to a friends' brunch last Sunday, and my buddy who can't have gluten almost teared up. She hadn't eaten anything bread-like that actually tasted good for such a long time.
Key Ingredients
- Room temperature fresh eggs: They're easier to split up, and the whites get fluffier.
- Cottage cheese: Make sure to blend it until it's totally smooth. I like using the 4% fat kind for extra richness.
- Cream of tartar: This little helper keeps your egg whites stable so they stay nice and fluffy.
- Fresh blueberries: The wild ones pack tons of flavor, but regular store-bought ones work great too.
- Optional cornstarch: A tiny bit helps hold everything together without making it heavy.
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Step-by-Step Guide
- Getting Perfect Egg Whites
- Split your eggs when cold, then warm up the whites to room temp. Make sure your bowl and beaters are super clean with no grease. Start beating slowly then speed up gradually. Throw in cream of tartar once they get foamy. Keep beating until you can lift the beater and see stiff peaks that stay up.
- Creating the Yolk Mix
- Blend your cottage cheese for about 1-2 minutes until it's really smooth. Whisk those egg yolks until they look pale. Mix them with your smooth cottage cheese. Stir in honey and salt until everything's mixed well. If you're using cornstarch, fold it in making sure there aren't any lumps.
- Combining Everything Carefully
- Put a third of your egg whites into the yolk mixture first. Use a rubber spatula and fold in a figure-eight pattern. Add the rest of the whites in two batches. Be gentle but confident. It's okay if you see a few white streaks when you're done.
- Putting in Blueberries
- If you're using fresh berries, dry them completely. For frozen ones, don't thaw them - add them still frozen. Sprinkle them evenly over your batter. Just fold two or three times very gently to mix them in.
My first try at cloud bread turned out flat and sad because I didn't know how important it was to beat the egg whites right. Now after making tons of batches, I've gotten really good at getting that soft, puffy texture.
Watch Your Temperatures
Using stuff that's at room temperature helps your egg whites get bigger. I take everything out an hour before I start cooking, and it really makes the bread puff up more.
Smart Storage
These taste best right after making them, but I've found they stay nicer in a paper bag instead of plastic for a few hours.
From my doubtful first tries to now making these confidently every week, this cloud bread has changed what I thought possible with gluten-free baking. It's become my favorite weekend project, and I can try so many different versions while keeping that amazing fluffy texture.
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Frequently Asked Questions
- → What’s the best way to store it?
- Pop it in an airtight container and refrigerate for up to 3 days. For long-term storage, freeze it for a month.
- → Can this be tweaked for keto?
- Absolutely! Just skip the cornstarch and honey for a keto-friendly version.
- → How do I warm it back up?
- Heat it in an oven at a low temp, like 250°F, for a few minutes to bring back the fluffiness.
- → Are frozen blueberries okay to use?
- For sure! Fresh or frozen blueberries work like a charm.
- → Why blend the cottage cheese?
- Blending gives it a creamy texture, helping the bread stay airy and light.