Balancing your low oxalate diet with other nutritional and specialty-diet needs can be a complex endeavor. For instance, if you’re eating a low oxalate diet and a gluten-free diet, your food choices become increasingly limited! We’re delighted to discover foods that can check multiple boxes — and this low oxalate cloud bread recipe certainly fits the bill. Cloud bread has simple ingredients and is gluten- and grain-free, low-carb and low-fat.
Prep Time: 10 minutes
Cook Time: 30 minutes
LOW OXALATE CLOUD BREAD INGREDIENTS
- 3 large eggs
- 1/8 tsp Cream of Tartar
- 1/3 cup low-fat cream cheese
- 1/8 tsp garlic powder
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Separate egg whites and egg yolks into different bowls.
- Whip the egg whites in a stand mixer with a whip attachment, adding the cream of tartar, until the froth turns into firm peaks. Move to a separate bowl.
- Add cream cheese to the mixing bowl and beat on high to soften.
- Mix in egg yolks one at a time, scraping the bowl often to incorporate all the mixture. Continue mixing until completely smooth.
- Add garlic powder or any other seasonings you’d like to include.
- Gently fold the firm egg whites into the yolk mixture. Try to keep the egg whites as fluffy as you can so the mixture remains firm and foamy.
- Spoon 1/4 cup portions of the foam onto the baking sheets, and then spread into three-inch circles. Leave one inch between the circles.
- Bake for 30 minutes. The low oxalate cloud bread should be golden and firm. If your cloud bread jiggles, bake for two to three more minutes until firm.
- Allow cloud bread to cool for about 10 minutes before serving. Store additional bread tightly sealed in the refridgerator for up to 4 days.
LOW OXALATE CLOUD BREAD NUTRITIONAL ANALYSIS
Calories – 63
Total Fat – 4 g
Cholesterol – 100 mg
Sodium – 83 mg
Dietary Fiber – 0 g
Potassium – 78 mg
Carbs – 1 g
Sugars – 1 g
Protein – 4 g