About this recipe:This is a sandwich on gluten-free "bread", called cloud bread. The cloud bread is made with only three ingredients: cream cheese, eggs and baking powder. I left the rolls to cool slightly and then topped with cheese, tomato and avocado, but you can vary of course! The "bread" has the consistency of very light white bread.
Makes: 3 sandwiches
2 eggs, separated and at room temperature
1/4 teaspoon baking powder
2 tablespoons cream cheese, at room temperature
1 pinch salt (optional)
2 teaspoons Italian seasoning (optional)
1/2 avocado, sliced
1/2 tomato, thinly sliced
3 slices cheese
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 150 C / Gas 2. Line a baking tray with baking parchment.
Put the egg whites in a clean bowl and add baking powder. Beat the egg whites stiff (until stiff peaks form) with an electric handheld mixer.
Put the cream cheese in another bowl and add the egg yolks, salt and Italian seasoning; mix with a whisk until well blended.
Spoon the egg yolk mixture with a spatula gently through the stiffly beaten egg whites until just mixed and yellow.
Spoon the mixture into about 6 rounds of 10cm diameter on the baking tray, smoothing the tops with the back of a spoon if desired.
Bake for 25 minutes in the preheated oven until the buns are lightly golden brown. Remove from the oven and let cool for about 5 minutes on the baking tray; leave to cool.
Make three sandwiches with cheese, tomato and avocado. Bon appetit!