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Old 03-17-2014, 01:14 PM   #1
EricaHV
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Cloud Bread tips?

I am trying to make cloud bread or oopsie bread to take with me on a trip coming up (they seem like they would be a good thing to eat on the road?)

But all three attempts have failed. The first time I got a little yoke in the white. The last two times I have just not folded the yellow mixture into the white right and it gets too loose and I end up putting it in a bread pan.

Can anyone assist?
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Old 03-17-2014, 04:19 PM   #2
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I don't make these often anymore - love Buttoni's focaccia and Maria's sub rolls so much more - but when I did make them, it helped a lot to 1)make sure your whites are super stiff, and 2)before they are quite stiff enough, mix in a rounded 1/8 tsp of xanthan gum. It doesn't affect the flavor at all but makes the whites hold up really well. So well, that I can use my mixer to blend in the yolks without anything collapsing.

As for traveling, these can be a tad fragile. If you overbake they can get dry and crumble easily (but that usually resolves itself with a stint in the fridge). They tend to stick to each other, too, so you will have to gently peel them apart when you need one or two. Maybe some parchment paper in between would help. I would put them in single layers in a plastic bag, but even the plastic bag would stick to them most times.
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Old 03-17-2014, 04:21 PM   #3
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Don't mound and all that, just plop it onto a cookie sheet that's parchment lined and bake it, then cut into squares
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Old 03-17-2014, 06:27 PM   #4
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Thanks!
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Old 03-17-2014, 06:34 PM   #5
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Make sure those whites are so stiff when you turn the bowl upside down they stay in there.
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Old 03-17-2014, 07:00 PM   #6
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I also have moved on from these however I used to stick them in the dehydrator after baking to dry the outside out a bit more. That helped immensely!
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Old 03-17-2014, 09:48 PM   #7
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I also have moved on from these however I used to stick them in the dehydrator after baking to dry the outside out a bit more. That helped immensely!
Great tip thanks Jen. I work with a lot of people going thru induction.
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Old 03-18-2014, 08:15 AM   #8
EricaHV
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Thanks everyone for these tips!

I am doing Nutritional Ketosis, so I plan on keeping my carbs minimal for the long haul
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Old 03-18-2014, 09:45 AM   #9
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Thanks everyone for these tips!

I am doing Nutritional Ketosis, so I plan on keeping my carbs minimal for the long haul
Way to go Erica. I stayed in ketosis for my first 100 lbs. It is well worth it.Also a food journey.
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Old 03-18-2014, 10:02 AM   #10
EricaHV
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Way to go Erica. I stayed in ketosis for my first 100 lbs. It is well worth it.Also a food journey.
Thanks! I have lost 9 lbs already, and need to lose quite a few!
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Old 03-21-2014, 11:36 AM   #11
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Originally Posted by rosethorns View Post
Make sure those whites are so stiff when you turn the bowl upside down they stay in there.


Every time I make them, I turn the bowl upside down...just to make sure

http://www.lowcarbfriends.com/bbs/lo...pe-thread.html

Oopsies are still part of my maintenance plan.
Very Low Carb...keeping my blood sugar low prevents cravings for me.

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Old 03-21-2014, 12:22 PM   #12
rosethorns
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I do too.
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