Is Cloud Bread the answer to your low-carb dreams?


Cloud bread is all the rage.

Sunday night baking: the infamous carb-free #cloudbread

A photo posted by Jennifer Bayley (@bayleyzebub) on

The latest health craze is a a low-carbohydrate and gluten-free substitute to regular bread. Unlike the traditional bread, it contains neither flour nor yeast. Instead it is made up of four ingredients: eggs, cream cheese, cream of tartar, and a pack of sweetener. It also very high in protein. “It’s made by whipping egg whites with cream of tartar to give it a fluffy texture (hence the name), and then gently folding in a mixture of egg yolks, cream cheese and sweetener,” explains Edwina Clark, head of nutrition and wellness at Yummly.

"Cloud bread contains numerous nutrients not found in traditional bread, including vitamin A, vitamin D, phosphorus, choline and selenium,” adds Edwina.

“These nutrients support eyes, bones, metabolism, cognitive function and immunity.”

But is this low-car option really good for you?

The pros

“If you’re trying to cut carbs or calories. Cloud bread isn’t such a bad choice,” advises registered dietitian-nutritionist Karen Ansel. It is also a viable option for those who are gluten intolerant. “Cloud bread is absolutely better for those with a severe gluten intolerance, wheat allergy, need to watch their carb intake, or just want a lower-calorie option for their turkey sandwiches,” says dietitian-nutritionist Lisa Moskovitz.

The cons

As you might have figured, cloud bread has a much higher fat content compared to regular bread (especially if made with cream cheese). For instance, a two-slice serving of the cream cheese version has 6 grams of fat and nearly 3 grams of saturated fat.

Cloud bread is also low in fiber.

“Carbs fuel the brain, working muscles, and are particularly important before and after exercise,” points out Edwina.

“If you’re considering swapping wheat bread for cloud, make sure that you enjoy other forms of carbohydrates – such as fruit, high-fibre cereals and quinoa – before and after workouts to stave off fatigue.” The taste is also different from regular bread. “If you’re expecting it to taste like actual bread, the ingredients infer that you will probably be disappointed,” warns Lisa Moskovitz.

“For people who love bread, this isn’t an even swap,” says dietician Deborah Malkoff-Cohen, adding that it might be suitable for people interested in cutting back on carbs.

“Like all swaps, there’s a place for it in any diet, so long as the remainder of your intake is filled with nutrient-dense foods, such as fruits and veggies.”


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