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–+ servings
Twelve golden Brie cloud bread rolls arranged on a ceramic platter for Later Full GAPS

Brie Cloud Bread for Later Full GAPS

Light, airy Later Full GAPS cloud bread made with separated eggs, qualifying aged Brie, filtered water, and gelatin. Shape the same batter as at least 12 rolls, 2 large rounds, or 1 rectangle.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 rolls
Course: Bread, Breakfast, Lunch, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 whole eggs separated
  • 1/4 lb additive-free, properly aged or cultured Brie or Port Salut trim only thin outer end rind from Brie; remove annatto-colored Port Salut rind; cut into about 1-inch pieces
  • 1 tbsp filtered water
  • 1/2 tsp plain additive-free gelatin

Equipment

  • Blender or food processor with glass or stainless-steel food-contact surfaces
  • Large stainless-steel mixing bowl
  • Electric mixer with stainless-steel beaters
  • Le Creuset Signature stainless-steel saucepan or small stainless-steel measuring cup
  • Uncoated stainless-steel rimmed baking sheet
  • Unbleached parchment paper
  • Wooden spatula
  • Stainless-steel spoon or scoop
  • Wire cooling rack or ceramic platter

Method
 

  1. Line one large or two smaller uncoated stainless-steel baking sheets with unbleached parchment. Heat the oven to 325°F.
  2. Trim only the thin outer end rind from Brie, leaving the top and bottom rind. If using Port Salut, remove any annatto-colored rind. Cut the cheese into roughly 1-inch pieces.
  3. Blend the cheese with all 6 egg yolks until smooth and any permitted rind pieces are very small. Set aside briefly.
  4. Put 1 tablespoon filtered water in a very small stainless-steel saucepan. Sprinkle the gelatin over it and let it bloom briefly. Stir over medium heat for 30 seconds to 1 minute, until completely dissolved, clear, and foamy. Set aside to cool briefly.
  5. Whip all 6 egg whites in a clean stainless-steel bowl until soft peaks form. Continue beating while adding the cooled gelatin water gradually, then beat to glossy stiff peaks.
    Whipped egg whites with dissolved gelatin beside a supported stainless saucepan at the soft-to-stiff peak stage
  6. Add the cheese-yolk mixture to the whites. Fold gently with a wooden spatula until no white or yellow streaks remain; keep the batter thick and airy.
  7. For rolls, portion at least 12 equal mounds in three rows of four on the prepared sheet. For large bread, divide into 2 rounds or spread as 1 even rectangle without pressing out the air.
    Exactly twelve pale Brie cloud bread batter mounds on unbleached parchment before baking
  8. Bake small rolls for 12 to 15 minutes, or large rounds/one rectangle for 25 to 30 minutes. The bread is ready when puffed, lightly golden, set and springy in the center with no wet shine. Let it settle before lifting from the parchment.

Notes

Later Full GAPS: Use after the applicable dairy-introduction steps are complete and qualifying aged or cultured cheese is tolerated. This is not an Intro Diet recipe.
Shape and timing: The WPRM time fields follow the roll route: prep 25, cook 12, total 37 minutes. Two large rounds or one rectangle use the same batter but require 25 to 30 minutes in the oven.
Cheese: Use additive-free, properly aged or cultured Brie or Port Salut. Trim only the thin outer end rind from Brie; remove any annatto-colored Port Salut rind.
Storage: Cool before refrigerating in covered glass. Separate stacked rolls with unbleached parchment.

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