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  • Jefferson Adams

    Low-Carb Cloud Bread Rocks the Gluten-free World!

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    Image: evermine.com
    Caption: Image: evermine.com

    Celiac.com 03/11/2016 - If you are gluten-free and aren't familiar with the latest viral food sensation to hit the internet, you should be. That food trend would be what's called Cloud Bread.

    Image: evermine.comFor those who don't know, cloud bread is a new, fluffy, "bread" made from eggs, cream cheese, baking powder, and a dash of honey.



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    It is practically carb-free but makes a wonderful bread substitute when you're looking to make a sandwich or a personal pizza.

    For anyone curious to try it, the folks over at Purewow.com have posted a great cloud bread recipe on their site.

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    This bread has been around a while called Oopsie bread, I made some once found it eatable but not very nice, not at all like bread. I make my own bread and it is like the real thing, doesn't take much longer to make than this fake stuff either.

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    I have been trying breads over the last 12 years and THE VERY BEST to purchase is PUREKNEAD.com, made in Dacaur, Ga. It is soft, tasty, and holds up extremely well without toasting and when traveling and for making sandwiches. Their buns are better than gluten buns. I buy it at Kroger's and Public, but the company will not ship it to me in Florida. Go on their website for more info. I hoard it in my freezer, and do not have to fool w/ baking my own anymore.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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