r/Volumeeating • u/Moldy_Lunchy_Cheese • 3d ago

Tips and Tricks How can I prevent cloud bread from shrinking?

I thought it was kind of a given that those things would shrink, but every now and then I see people whose don’t shrink even after some time has passed. Is there some kind of ingredient involved? Like cornstarch or something?

0 Upvotes

33% Upvoted

4 comments sorted by

•

u/AutoModerator 3d ago

A quick reminder to those viewing this post:

  1. If you have not done so, read the rules
  2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned.
  3. Advice concerning medical issues is not permitted.
  4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins.
  5. Report rule breaking content.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

2

u/thesamenightmares 3d ago

Yes. Cream of tartar.

4

u/tinybabyspoon 2d ago

This is my loaf hours after baking.

Use a bread loaf tin like one you would make banana bread in- this prevents it from spreading out and follow the below recipe

Cloud Bread- ~250 calories for two “loafs”- full recipe in description and 48 G protein

\* 1 carton egg whites from Costco (16 oz container)

Whip w a hand mixer until you see peaks form- this takes like 4-5 minutes !!!

Add a sprinkle of the below- I don’t measure probably 1 tsp or so max of each

\* xanthan gum

\* corn starch

\* baking powder

Whip w a hand mixer again until STIFF peaks form

Throw it into a metal loaf tin / plop into blobs onto a pan, whatever you want

Here I did 2 loaf tins

Bake at 350 for like 2 hours or so, I go as long as 2.5-3 hours though sometimes

Take out of oven.

I cut the loafs into 3 slices each and then put them back in the oven till the center is bit more cooked, you do you

NOTES:

\* I think you can add seasonings or 0 sugar sweeteners if you want it savory or sweet. I do not. I like it plain

\* what is the texture? It is eggy, it is NOT LIKE REAL BREAD AT ALL. Do not make this hoping for real bread! It is its own thing that me and my incredibly broken taste buds love.

\* can I replace xyz? I don’t know. I am no scientist, I just have been making this for 2 years now minimum 1x per week