Trying Something Pinteresting :)

For starters, you need to know that I'm watching Julie and Julia...a movie about blogging...while I am blogging.

I know!

So, I've pinned this Cloud Bread recipe a couple of times.  After we were at Aaron's parents' house for Easter, I thought of it again, because it's a gluten free "bread" and my father-in-law is gluten free.  I thought I'd try it out before I make it for someone.

Just to be on the safe side...because you never know!

You need:

3 eggs, separated
3 tablespoons cottage cheese or cream cheese
1/4 teaspoon cream of tartar
1 (1 gram) packet stevia or artificial sweetener

Separate the eggs...be reeeeally careful.  You don't want any rogue egg yolk in with the egg whites.

Put the 3 egg yolks in a small bowl with the cottage cheese or cream cheese and the packet of stevia.

Mix it together until it's smooth.  Or at least as smooth as it can be with cottage cheese.

Put the egg whites and cream of tartar in a large bowl or bowl of a kitchen aid mixer.  

Whisk until really stiff peaks form.

See how stiff those peaks are?  I feel like you could build a house on them.

Or not.

Gently fold the egg yolk mixture into the egg whites.

Be nice and gentle when you fold, because you don't want to deflate the egg whites.

Deflated egg whites=bad news.

Line a baking sheet with aluminum foil and spray well with nonstick spray.

I bet you could use parchment paper instead, if you feel edgy like that.

Plop the mixture on the baking sheet.  You should get 9 or 10 plops.  You are aiming for something about the size of a regular hamburger bun...not the jumbo kind.

Bake at 300 degrees for about a half an hour.

I'm not going to lie, it totally smells like eggs.  Because, well, it is eggs.

I don't know why that took me by surprise, but it did.

You'll know these are done cooking when they are light, golden brown.

Remove from the pan and let cool on the counter or a cooling rack.

Once cool, place in a ziplock bag or other airtight container for several hours or overnight.

When I took a couple of cloud breads out of the bag, I was a little creeped out.  

They were wobbly and damp.  

As a general rule, I prefer my food to be not wobbly.  Nor inappropriately damp.

I let them sit out on the counter for about a half and hour, which resulted in significantly less damp cloud bread.

Always a plus. 

Anyway, I read that the cloud bread could be toasted.

I popped them into the toaster at the regular setting.  

You know, the one I use for turning regular bread into toast.

It was a stinky, stinky disaster.

I'm not joking about it being stinky.  Our kitchen still smelled several hours later.

I was not about to be deterred, though!

I took out one piece of cloud bread and put it in the toaster for like 15 seconds, and it was perfect!

I put peanut butter on half of it.

And you know what?! 

It wasn't bad!!!

After I nibbled the peanut butter part off, I put butter on the other half and sprinkled it with garlic salt.

That was pretty good, too!

Would I make this again? you ask.

For someone who is gluten free or someone reducing carbs...yes!  

Regular bread is better, but this is a really good alternative.  I popped the leftovers in the freezer for the next time I have a gluten free friend over for a meal.

Yes, this was interesting...a good interesting!

But, if you want a hands down, fool proof favorite, check out the Fuzzy Navel Mocktail recipe that I posted earlier this week!

Oh, and in case you were wondering, my favorite aspect of Julie and Julia is how much Paul loves Julia!  

I think I want to read Julia Child's book, "My Life in France."

Even though there's no way Julia would make Cloud Bread :)

Not.enough.butter.

I'm linking up with Jessica!