Best 3 Ingredient Cloud Bread Recipe (Super Easy & Fluffy)
This 3 ingredient cloud bread recipe is fluffy, easy, and naturally gluten-free. With just eggs, sugar, and cornstarch, you can bake a tall, pillowy loaf that looks like a little edible cloud. It is perfect for breakfast, snacks, or a fun weekend baking project, even if you are a complete beginner in the kitchen.
Q: Is this recipe gluten-free?
A: Yes, there is no wheat flour, so it is naturally gluten-free.
Q: Do I need any special equipment?
A: A hand mixer or stand mixer makes it easy, but a simple whisk also works with extra effort.
Q: How long does one loaf stay fluffy?
A: It is best on the day it is baked but keeps well for a couple of days when stored correctly.
Easy 3 Ingredient Cloud Bread Guide
Cloud bread became popular because it proves you can create something beautiful with very little. The structure comes from whipped egg whites, the sweetness from sugar, and the support from cornstarch. When those three elements work together, they trap tiny air bubbles that expand in the oven and give you that signature cloud-like texture.
Unlike regular bread, there is no kneading, no yeast, and no long resting time. Everything happens in a single mixing bowl and on one baking sheet. That makes this recipe an ideal choice when you want homemade baked goods without planning hours ahead.
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Q: Is this more like bread or more like dessert?
A: The base is slightly sweet and light, so it sits between a dessert and a breakfast bread.
Ingredients You Need
You truly need only a short shopping list to make this loaf. Everything else is optional and can be added later for flavor.
- 3 large eggs, separated into whites and yolks
- 2–3 tablespoons sugar or your preferred granular sweetener
- 1 tablespoon cornstarch or arrowroot powder
That is the entire base for the loaf. For flavor variations, you can add vanilla extract, cocoa powder, matcha, or fruit powders, but the core idea remains the same: a simple, high-rise loaf made mostly from egg whites.
Q: Can I skip the sugar completely?
A: You can, but a small amount helps stabilize the meringue and improves texture, so even low-carb sweeteners are helpful.
Q: Which starch is best for cloud bread?
A: Cornstarch is classic, but arrowroot is a good substitute if you prefer grain-free options.
Essential Equipment
You do not need any complicated bakery gear, but having a few basic tools makes the process smoother and more reliable.
- Medium mixing bowl for the egg whites
- Smaller bowl for the yolks (if using them in add-ins)
- Hand mixer or stand mixer with whisk attachment
- Fine-mesh sieve for cornstarch
- Silicone spatula for folding
- Baking sheet lined with parchment paper
A kitchen scale is optional but useful if you want very precise and repeatable results. For example, some bakers prefer measuring egg whites in grams to ensure powerfully whipped foam every time.
Step-by-Step: How to Make Cloud Bread
1. Prepare the Eggs
Start by separating the eggs. Place the whites in a clean mixing bowl and keep any trace of yolk or fat away. Even a small amount of fat can prevent the whites from reaching stiff peaks. Let the whites sit at room temperature for 10–15 minutes; they whip faster and higher when not ice-cold.
2. Whip to Stiff Peaks
Using a mixer, begin whipping the whites on medium speed until they become frothy. Gradually add the sugar, one spoonful at a time, while whipping. When all the sugar is dissolved, increase the speed and continue until you see stiff, glossy peaks that stand straight up when you lift the beaters.
Q: How can I tell if the peaks are stiff enough?
A: When you lift the whisk, the peaks stay upright and do not droop, and the mixture looks shiny rather than foamy.
Q: What if I overbeat the whites?
A: Overbeaten whites look dry and grainy. If that happens, it is better to start again for best texture.
3. Fold in the Cornstarch
Sift the cornstarch over the bowl to avoid clumps. Using a silicone spatula, gently fold it into the meringue. The goal is to keep as much air as possible while distributing the starch evenly. Work slowly, turning the bowl and cutting through the mixture until you no longer see pockets of powder.
4. Shape the Cloud
Line a baking sheet with parchment paper. Scoop the mixture into the center and shape it into a high dome. You can use the back of the spatula to smooth the surface, or create waves and swirls for a more dramatic look. The higher you shape the dome, the more impressive your loaf will look.
5. Bake Until Set
Preheat the oven to 300°F (150°C). Place the baking sheet in the center of the oven and bake for 25–30 minutes, or until the outside is lightly golden and the loaf feels set when gently tapped. Avoid opening the oven door too early; sudden changes in temperature can cause the loaf to sink.
Q: Why did my loaf collapse when it came out of the oven?
A: It was probably slightly underbaked or the egg whites weren’t whipped enough to stiff peaks.
Q: Can I bake at a higher temperature to go faster?
A: A hotter oven browns the outside too quickly and can leave the inside undercooked, so lower and slower is safer.
Cooling and Slicing
Once baked, allow the loaf to cool on the tray for at least 15–20 minutes. This brief resting time lets the structure set, making it easier to slice. If you cut into it too early, the steam escaping can deflate the interior and make the crumb gummy.
Use a sharp serrated knife to slice the loaf like a cake. You can enjoy it plain, dusted with powdered sweetener, or topped like toast. The texture will be soft and airy, with a gentle sweetness that pairs nicely with fresh fruit, yogurt, or nut spreads.
Q: How thick should I cut the slices?
A: Slices that are about 2–3 cm thick hold their shape while still feeling light.
Flavor Ideas and Variations
Once you master the basic method, you can turn this cloud-style loaf into many different flavor experiences. Each option keeps the same three core ingredients and adds a simple twist.
Vanilla Cloud
Add 1 teaspoon of vanilla extract to the whipped whites toward the end of mixing. This softens the egg flavor and makes the loaf smell like a bakery-style dessert.
Chocolate Swirl
Sift 1 tablespoon of cocoa powder with the cornstarch, then fold it in. For a swirl effect, only mix the cocoa partially so streaks remain visible.
Fruit-Flavored Pastel Clouds
Use freeze-dried fruit powders such as strawberry, raspberry, or blueberry to color and flavor the loaf naturally. A teaspoon or two stirred in at the end gives both a pastel hue and a gentle fruity aroma.
Matcha or Coffee Cloud
For a more grown-up version, mix in matcha powder or instant espresso. This works especially well if you plan to serve the loaf with whipped cream or a drizzle of chocolate.
Q: Can I color the loaf with gel food coloring?
A: Yes, add a tiny amount after the whites reach soft peaks and continue whipping until stiff.
Serving Suggestions
Think of this cloud-style bread as a neutral canvas. You can lean sweet or savory depending on your toppings and sides.
- Serve slices with Greek yogurt and berries for a light breakfast.
- Add a drizzle of honey or maple syrup for a dessert-style treat.
- Top with cream cheese and sliced fruit for a brunch plate.
- Use two slices with whipped cream and strawberries for a shortcake-style stack.
- Cut into cubes and serve with chocolate fondue.
Nutrition Overview
Exact nutrition depends on the size of your slices and the sweetener you choose, but the base loaf is generally lighter than traditional bread.
- High in protein from egg whites
- Very low in fat if you do not add rich toppings
- Lower in carbohydrates than wheat-based loaves
- Free from gluten and yeast
If you follow a low-carb or moderate-carb eating style, this recipe fits easily into your day, especially when paired with lower-sugar toppings such as berries, yogurt, or nut butter in modest amounts.
Storage and Make-Ahead Tips
The loaf is at its fluffiest on the day you bake it, but with the right storage it stays delicious for several days. Let it cool completely, then store slices in an airtight container.
- At room temperature: enjoy within 24–48 hours for best texture.
- In the refrigerator: keeps up to 4–5 days; reheat briefly before serving.
- In the freezer: freeze slices separated by parchment for up to 2 months.
To revive leftover slices, warm them in a low oven or toaster oven for a few minutes. This brings back some of the softness and volume without drying them out.
Q: Can I make the batter ahead of time?
A: It is best to bake right after whipping the whites. The batter deflates quickly if it sits.
Common Problems and How to Fix Them
Loaf Turned Out Flat
This usually means the whites were not whipped long enough, or sugar was added too quickly. Next time, add sugar gradually and check for firm peaks before folding in starch.
Cracked or Too Brown on Top
The oven was probably too hot or the rack was too close to the top. Bake on the middle rack and, if needed, lower the temperature slightly and extend the baking time.
Sticky or Wet Inside
The loaf was underbaked, or it was wrapped while still warm. Always cool fully on the tray before storing or slicing.
Helpful Resources for Better Results
If you want to dive deeper into the science of egg whites, sugar, and meringue-style recipes, these resources are trustworthy and provide extra detail:
- Serious Eats – Guides to Egg Foams and Meringue
- Bon Appétit – Baking Basics and Whipping Egg Whites
- Healthline – Overview of Low-Carb Diets
- AllRecipes – Home Baking Techniques and Tips
Q: Is this recipe suitable for kids to help with?
A: Yes, kids can help separate eggs, add sugar, and watch the loaf rise, as long as an adult handles the hot oven.
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