You can help shape where I go with content and features. Based on feedback I've received, there's now smaller bites (or at least less chewing) and I've eliminated music during the "cooking" parts of the video (replaced with my narration). Next question: While I will always try to keep my videos under 10 minutes, would you like to see more frequent (and shorter) videos highlighting just one or two chaffles, or do you prefer longer videos that have 5-6 chaffle variations? Thanks for your input!
You're doing awesome with all of your videos!!!! Long, short, more or less chaffles, it doesn't matter to me -- I just really like your content and learn something new on every one!
Suggestion: My favourite because the lupin flour adds fibre and protein and removing the yolk gets rid of the eggy flavour and is very crispy ▫️Instead of 1 whole egg use 3 tablespoons of egg whites (container of egg whites) ▫️1/2 cup of mozzarella cheese ▫️1/4 tsp xanthan gum ▫️1 Tbsp of lupin flour Hope you try it.
The baking soda wasn't a complete bust - it made me laugh out loud! Thanks for that! It feels good to laugh with things so crazy in the world right now! Thanks for being the taster guinea pig!
Nice Experiment! Thank you for testing these out for us! Here's my favorite Chaffle recipe (so far) - I make a baking mix of the following; 2T Coconut flour 2T Oat Fiber 2 T Whole Psyllium 2T Isopure (whey) 2T Nutritional yeast2T Erythritol 1/2 C Ground Pork rinds 1T Collagen (Great Lakes Red) 1T Baking Powder 1/2t Pink salt I mix this together and keep it in a jar. Then I take 3 tablespoons and mix it with 1/4 cup of egg whites to make a basic mix. You can do a lot with this. As I posted before, I use the Sargento Ultra Thin sliced cheese when making my chaffles. Lay a slice on the hot iron, top with the baking mix and top with another slice - 3-4 minutes does the job. Crispy on the outside, soft in the center. Pizza Chaffle - add to the mixture, ground sausage, sweet peppers, onions (all precooked) chopped pepperoni and Italian seasonings. The Sargento Ultra Thin provolone is wonderful with it - lay the cheese down first, then the mix (you can flatten it out first) then top with another slice. 3-4 minutes - they are wonderful. Hope this was okay to post.
Totally okay to post -- and thanks for sharing. By the way, I tried out your Sargento ultra-thin recommendation in a video that will be posted later this week. 😉
LOL. "Hero" might be giving me too much credit. I'm just a guy who like experimenting in the kitchen and hopefully helping others save time and ingredients. Unless you were being sarcastic, in which case, still LOL. 😀
Serious Keto you’re entertaining and informative- perfect mix 🤗. Your comment section is gold too - lots of screen shots from these smart people and their creative recipes
I bought an 8" Dash. Should be here tomorrow. I'm so pumped. I'm gonna chop up a million pepperoni and add it to the mix, as well as some garlic and basil, then once it's done, top it with mushrooms and provolone and put that sucker under the broiler! On cheat/movie night, I may eat four of them.
You were right. Chaffles are a KETO-man's game changer! Made them with walnuts and cream cheese today in the blender. (A HUGE hit!) I did spray the iron for them, although the 1st one without spray did not stick. Thank you for caring about my knuckles. God bless you! Bonnie
@@SeriousKeto Who'd have thought ... you can do 3 + videos on one simple idea. It's grand! a true gastronomic 'goldmine'! Keep 'em coming! You 'da man! Bonnie Oh, I should tell you what I did last night for a sandwich: after laying down cheese and egg(+ flax meal, 1T./2 eggs), I put down a slice of lunch meat (turkey) and baby greens (kale), flat- then a bit more egg and the cheese. It worked! I bet a little mustard in the egg mix would have been good too!
@@boncoon Based on all of the suggestions and requests I've received, I have about 25 more batches of chaffles to make. But yeah, I think the chaffle is the truest use of the phrase, "the best thing since sliced bread". I didn't set out to be "chaffle guy", but if it helps build a community around my channel for other non-chaffle recipes, I'll run with it.
I’m also chaffel obsessed and really enjoying your multiple chaffel comparison. Thank you for your review of difference addition, some items I haven’t considered and will try like the nutritional yeast. It’s exciting you found such a great audience with the chaffel boom!! Good luck 🍀
We're all one big chaffle happy family. If I can do anything to help people get more out of keto cooking, I'm super happy to do so. Thanks for the comment!
Ive been making keto ice cream which uses egg yolks so I've had alot of egg whites leftover. I've been using them in my chaffles and have found that the chaffle has less of an eggy taste. I also discovered adding the nutritional yeast and some garlic powder, pepper and onion powder really added a nice flavor. Then tonight I added a little shake of rosemary. Wow was that delicious. Keep up the great work. Love your honest reactions.
I'll have to try egg white only. I've been freezing egg whites (in an ice cube tray) that are left over from recipes that just call for yolks. This could be a good way to use them up. Thanks for the suggestion. And yeah, nutritional yeast is a huge flavor booster...😋
You do NOT know how HAPPY I am that I found your channel! I've been keto since April 22 and lost almost 30 pounds - not bad for an almost 62-year-old! I see younger people on keto losing double what I have, but they have a faster metabolism and exercise a lot more than I do! Anyway, I love, love LOVE everything you're doing for us keto lovers, so thank you very much!!!
Thank you for the kind words. If you want a real laugh, wait until you see my Oreo waffle video (coming this weekend). Let's just say you should never eat black cocoa powder straight out of the bag. 😯
I definitely plan on doing a complete chaffle round-up video when I'm done with what I feel are the best recipes for each instance (like you're describing). I filmed one yesterday that I think would stand up well to something like pulled pork or a really hearty breakfast sandwich. That will be one of the next 3 videos I post.
I did this! I made his version with a tiny bit of cinnamon toast protein powder. I made a Cubano sandwich, pulled pork, ham, melted swiss cheese, pickles and Eastern Carolina coleslaw. The waffle held up perfectly, I've made it twice. I even made a pizza out of them.
OMG... you are so dang funny!! I laughed out loud about the baking soda/powder...you're expressions were priceless!! Thanks for all these chaffle videos....awesome!!
So funny about the nutritional yeast... I was making a cheddar bay chauffle this morning and meant to put some in and forgot! Will definitely try it tomorrow morning!!! Thank you❤
Thank you so much for testing out these suggestions! I wondered about the xanthan gum - it's pretty expensive, now I know I don't need to bother with it! And I have nutritional yeast, so I am anxious to try that!
YES on the nutritional yeast...I've been using it for decades to boost cheesy dishes. So healthy for u! I add it with cheese and spinach or salsa to my scrambled eggs...so good!
Love these vids.......just got my waffle maker and you doing the testing is great.....I don't have to waste money on buying stuff I'm never going to use again.....thanks
Hi Steve. I love the cheesy flavor of nutritional yeast. Used to eat it on my popcorn all the time. My favorite Chaffel obsession is basic recipe (mozzarella and egg) with chopped pepperoni and pickled jalapeño. You’ll never miss pizza. 🍕
I grew up working at an old fashioned pizza and ice cream parlor. One of our pizzas was called "Sandy's Delight". I'm not sure who she was, but apparently what delighted her was pepperoni, seasoned ground beef, and jalepeño. It was such a great combo. Anyhow, I'll be uploading a video with 5 variations on the pizza chaffle as one of my next three videos. Stay tuned...
i think I am going to try mixing nutritional yeast and the psyllium husk- sounds like that combo will be a winner! I made a chaffle this morning and added a teaspoon each of coconut flour and powdered monk fruit- supper yummy topped with some SF syrup too.
Your videos are great! I’ve got duck eggs and chicken eggs on my farm....it’s time to experiment! Keep up the good work! You have an awesome voice, too! Happy chaffleling
I'm seriously jealous of your duck eggs. A couple of years ago for an appetizer on Easter, I made some Eggs Benedict shooters with quail eggs. I've always wanted to try duck eggs as I've heard they have monster yolks.
Lol...well if you lived close to me I would gladly sell some duck eggs to you! Duck eggs are healthier for you as they are alkaline vs. chicken eggs are acidic. Chicken eggs are still good for you, though! They are incredibly rich! I’m so eggscited to try the Chaffee with duck eggs! I’m sure there are some local homesteads close to you who can sell duck eggs! You tube has tons of homesteaders! I had a thought ..maybe do a you tube video on what of the charles you found best and most tastiest! Thanks for your thorough presentations!
I'm really enjoying these videos! Thank you. Looking forward to adding nutritional yeast to my next batch! Also, I did try to use a chaffle as a cheeseburger bun and I was very surprised at how 'bun like' it was! I added mayo and mustard, tomato and cheese and it was a good tasting burger!
I made the batch; half and half: one with just nutritional yeast and that was superb! The other half I added about a quarter TBLS and it was ok but took away the cheesey taste so maybe a whole TBLS of nutritional yeast. So many variations. Great videos and you take as big as a bite you want. LOL!
Thanks to your videos I finally had a reason to use my Carbquik I bought a while ago and was too lazy to use. And my Atkins Vanilla protein powder. Added some sweetener and cinnamon and made a great breakfast waffle. Thank you:)
I used CarbQuik instead of almond flour in Keto Connect's air fryer biscuit recipe. The results were AMAZING. If you're looking for another used for your CarbQuik, you should check it out.
If you haven't watched my chancake video, I tried one of those as a bun for a wagyu hotdog and it held up really well. I imagine it would work well with a kielbasa as well.
I concocted a chaffle recipe that consists of 3 ingredients; 1 egg, 1/4 cup sour cream, and 1/4 cup Swerve Pancake mix (which is 1 serving of their mix). I blend all in my Vitamix and then pour into my chaffle maker. This recipe serves 1 and makes 4-6 chaffles depending on how much batter you use each time. A little higher in carbs than the standard mozzarella and egg base chaffle but much more like a 'regular' waffle in both taste and texture. I top with ChocZero maple syrup.
Steve, here is a thought. Since you cannot please everyone all the time, why not do what is required for each episode, however long that may be. I am sure that I will always be a loyal viewer, no matter if the video is 5 minutes or 15.
Ok you talk about cheese sticks, add 1 tsp of Italian seasoning to your Chaffle and sprinkle your Dash with cheese on bottom and top of mix, dip in low sugar pizza sauce, YUMMIE
Hi there, I made your pecan recipe recently. it was very nice :) I'm actually just starting my keto journey this month - I'm doing thomas delauers September challenge so I've been experimenting with berry cheesecake today haha xx
For the first round where you add thickeners to the mix, do you think you waited long enough to let the thickener take action? I know when I've added xanthan gum into baked goods in the past, I've had to give it time to let the gum do its thing. In a similar vein, I've added beef gelatin to many a baked good and, after giving it time to rest, it made the batter significantly thicker and gave it a thicker, chewier texture to the final product as well. For something with just a single egg, I might add 1/3-1/2 Tbsp of gelatin if it's something you think you'd want to try. Thanks again for these videos! I was curious about the nutritional yeast, so I'm glad to hear it's the win I was hopeful that it might be.
I've found that xanthan gum takes very little time to do its job (like a matter of seconds when there's liquid involved), though it's possible that vital wheat gluten could take longer. Thanks for the gelatin idea. I've been trying out the pizza chaffle and am still on a quest to find one where the crust has the right balance of crispy and chewy. Gelatin might be worth a try...
@@SeriousKeto Noted, thank you! While I failed to mention this in my original comment, I really appreciated how you get into the baking science of the various ingredients you use, very interesting and informs what I might try out on my own when experimenting to make new (which I do often). While I'm sure you've got a ton of suggestions to work through, I also find that adding some pumpkin (even when the end product is not inherently pumpkin-themed) adds a really awesome soft, delicate texture.
I got a request on my Bourbon Cinnamon Pecan Fat Bomb video that I should do a pumpkin fat bomb and a pumpkin chaffle. I guess this is the season for it...
Try adding 2 tbsp pork panko (Amazon). I really like the texture it gives it but I’m curious to see what you think. I also did the chopped jalapeños tonight and it was really good. Just FYI, I started adding just a couple pinches of shredded cheddar cheese directly onto the iron first and then added my mixture of mozzarella and egg. It definitely gives one side a much crunchy or text you when it’s done.
Pork panko is on my list of the 5-6 things I'll compare in the next "basic" chaffle video. I think they'd be great in a waffle (chaffle) bowl with some pepper jack cheese to make a taco bowl (also on my list of pending videos). Thanks for the comment!
Definitely air fry the sour cream and see how that goes! Seen a video that regular chaffle in the air fryer with a fry type season came out quite well. Haven't tried it myself yet.
@@SeriousKeto understandable lol. I just tried cream cheese, egg and nutritional yeast. And it was very good. Even put some butter in a pan to fry it up a little before using with a burger.
I would use both psyllium husk and nutritional yeast, nutritional yeast for taste and Psyllium husk for the fiber. I've also felt, correctly or incorrectly, that psyllium husk seems to give chaffles a breadier feel.
Hey, so I've been doing a fair amount of waffle/chaffle experimenting on my own, and I think I have a condition that might lend itself to seeing where the xanthan gum can really shine. If you mix the ingredients in a nutribullet style blender with the addition of xanthan gum, it will hold onto air much better than if mixed without the gum, otherwise the ingredient doesn't really get to shine through. Not necessarily saying it will yield a more flavorful result, but it will definitely be much more voluminous and puffy (if that's your thing).
Actually, I'm really into food science, and what you say is absolutely true. Not only is xanthan gum thixatropic, it also suspends air bubbles (I found this out when making a keto simple syrup in the blender). I always debate how "tricky" I want to get for my chaffle recipes, as it seems a lot of folks are more about convenience. Thanks for the comment!
@@SeriousKeto Right on! In the spirit of food science, and no doubt inspired by the million percent uptick in my usage of a waffle maker, I've been watching the "4 Levels" video series on the Epicurious channel, which has a food scientist breakdowns of various recipes. This is an area where I'm gaining quite a lot of interest, aside from just trial and error, do you have any resources you'd recommend for the layperson to learn more about food science (particularly as it applied to baking)?
For books, Ideas in Food ( amzn.to/2NZAf3C ) by Aki Kamozawa; On Food & Cooking ( amzn.to/2ZYhrci ) by Harold McGee -- in culinary school, this is often referred to as "the bible"; Modernist Cuisine at Home ( amzn.to/32Q3j1N ); and In Search of Perfection ( amzn.to/34KPm6Y ) by Heston Blumenthal. For videos, anything from Heston Blumenthal's BBC shows are great. Sometimes they pop up on RUclips and then get taken down for copyright reasons. I'm not sure if any of the streaming services have them. There are also some Harold McGee videos on RUclips.
Love your videos on chaffles. However I would like to see you try it a different way. A lot of chaffle makers are putting a little bit of the cheese separately on the bottom waiting for about 20 seconds and then putting the egg mixture on top of that and then putting another small handful of cheese on top. I find it makes it crispier and oh so good!
I do that on some recipes, depending on what I'm using the chaffle for. In fact I'll be doing one in a few minutes (I'm just taking a break from filming right now) that is a Cubano sandwich, with Swiss baked on the outsides of each "bun".
I'd be interested to know how much your 1/2 cup of mozzarella actually weighs in grams. I grate my own cheese with a small-holed grater which would obviously fit much more cheese than if I used a wider-holed grater. It could be almost double the weight. Cups are so imprecise - it could easily be the difference between a success and a failure. By the way, Xantham gum is not a bad addition if you are using almond or coconut flour in your recipe. Even a little bit of baking powder helps to make them lighter but you have to be careful not to overfill. Good additions are Italian seasoning, salt, chilli flakes, etc. Psyllium husk works well, definitely. Thank you for your experiments. They're very helpful, especially when it comes to buying new ingredients for the keto pantry.
I love these videos thanks! The speed of speech is good (I watch it at 1.5x speed, but it's nice at realtime for most people. Love your radio/announcer voice. ;-) Ideal: make a link to each of the videos in the series in the description part of your video. Question: you did psyllium husk POWDER in the first video, and psyllium husk in the second -- are these the same? Also: 'oat fiber' is zero carb and light and can add some dry-meal to keto baking, might be interesting to see how that works out. I'll be trying some lots-of-things-together recipe experiments, but you are saving me a lot of time and trouble by going through the basics like this. Thanks! :-)
But without any sugar to feed on, I don't know that sitting would do it any good. I suppose I could try it with some inulin to get the yeast to react....
with chaffles I found that the best addition for me is just adding 1 tablespoon of diced bacon per chaffle (diced about 5mm square). when I have tried salamis and pepperoni I find their flavour isn't retained as well as the bacon's flavour.
I have a bunch of bacon bits I made from scrap from my homemade bacon (link: ruclips.net/video/u-Xdfprx3Mw/видео.html). I'll have to try them out in a chaffle this weekend. Thanks!
Great advice. I'll try to do that going forward. Ideally, I need 2-3 more of me (one to experiment with recipes and film videos, one to edit and handle everything on social media, and one to set up my website and input the recipes). I didn't expect to go from 100 subscribers to nearly 7000 in a month.
@@dannyduprey I hope to have my website fully functional with recipes and a search engine by the end of the month -- then I can link directly to the recipes and not have to type them multiple places. Also, since Carb Manager has in "import from website" function, I'll be able to bring my website recipes into that and get all the macros.
I wanted a thinner chaffle, so I made it with an egg yolk and cheese. It came out thinner which I like for my sandwich. Then of course, I had to use the egg white. That turned out “puffy “. Don’t need puffy.
A lighter, less dense chaffle, is needed. The biggest problem with many chaffles is that they are too dense and filling to use as a hamburger bun or for sandwiches. Here's my solution for hamburger bun and sandwich bread replacement with a lighter, less dense, chaffle. Ingredients: - 4 oz. (wt.) of finely shredded mozzarella - 5 oz. (vol.) of egg whites - 4 oz. (vol.) water - 1/8 cup flax meal - 1/8 cup coconut flour - 1/8 cup finely crushed pork rinds - 1 tablespoon of nutritional yeast - 1/2 tablespoon of psyllium husk powder - 1/2 tablespoon of baking powder - salt to taste - 3 drops of liquid stevia Steps: - thoroughly mix dry ingredients - add wet ingredients to the dry and mix thoroughly - add cheese to the mixture and mix until thoroughly combined - (hand mixer recommended, especially if scaled up for a large batch). - let mixture set for 5 minutes, then stir, and then repeat until the moisture has been absorbed and the mixture has thickened and isn't runny (about 15 min). - cook in mini dash, about 5-6 min each - makes 8 chaffles
@@libertygal I used to use it quite a bit when I was making a lot of baked goods. I don't use it as much now but I always have it on hand. It kind of gives baked goods a little bit of a flour-like mouth feel.
I have a notebook where I'm capturing everyone's suggestions. Oat fiber will be part of my next "base" chaffle experiment video (along with 4 or 5 other ingredients I haven't tried out yet). That video is probably a week or two away, based on my backlog and the quantity of chaffle taste tests I can handle per day. 😀
I came across your channel during my introduction to chaffles. I'm really enjoying your ideas and tests of various recipes. You gave me the courage to cook my chaffles for more than two minutes. Also, I love the professionalism of your videos. And your voice -- have you done some sort of public speaking as a professional?
Thank you for the kind words. I'm still learning video editing, so hopefully you will only see it improve from here. As for my speaking, I spent a number of years as a corporate trainer at GE until they laid me off in January of 2018. Honestly, though, I had never received any compliments on my voice until I started this RUclips channel. Maybe I just sound better over the internet? 😄
No. I used baking soda because the leavening in baking soda is triggered by acid, and sour cream is acidic. So the use was intentional, but the results were disastrous. 😄
Oh yeah. And also: 1 Tbsp coconut powder is way too much (I think that was the prior vid) -- 1 tsp is far more reasonable (use about 1/3 as much as almond flour) -- no wonder it came out solid (and probably dry). I do a lot of keto cooking with no grains, seeds or nuts. So far, a blend of a little coconut meal, a little flavored protein powder, and some kind of spices depending on what I'm making (sweet or savory) -- sometimes with a tiny bit of oat fiber (or sometimes flax seed meal even though I don't normally eat seeds, I've tried that) -- comes out well in other things. Just some ideas. Flax is a common thing in the LC world. Last! would some butter make it crispier at all? Because in real waffles, adding more sweetener and more fats is the diff b/t that and pancakes.
PJ I’ve done a lot of baking over the years before going Keto. I’m still learning how all of these non-flour ingredients behave. These videos are truly me doing experiments and learning as I go. Thanks for you input!
I used to put vital wheat gluten in my bread when I made a low-carb bread. It was explained to me that the gluten would provide elasticity. I miss my bread LOL
I first used it in a Neapolitan pizza crust from Modernist Cuisine to add chew while maintaining the crispiness of the crust. Generally it is scaled at a ratio .5% to 1% of the weight of your primary flour, however, I tried a keto hamburger bun that used (I believe) a full quarter cup. Incidentally, both times I tried that recipe, my results were not the light fluffy buns this particular RUclipsr was showing.
I have been experimenting with it a bit. I just find it terribly dense. In a waffle maker, that means the outside gets overdone while the inside is underdone.
So sausage cooked into the chaffle? If so, I can think of a couple of variations -- a sausage McGriddle chaffle (so sausage, maple and cheese) or a "biscuits and gravy" chaffle. And just typing that made my stomach growl.
In this video, I test both unflavored whey protein isolate and Quest cinnamon crunch protein (they are chaffles 4 and 5, I believe): ruclips.net/video/MBhweOSHd14/видео.html
You can help shape where I go with content and features. Based on feedback I've received, there's now smaller bites (or at least less chewing) and I've eliminated music during the "cooking" parts of the video (replaced with my narration).
Next question: While I will always try to keep my videos under 10 minutes, would you like to see more frequent (and shorter) videos highlighting just one or two chaffles, or do you prefer longer videos that have 5-6 chaffle variations? Thanks for your input!
Longer.
You were just fine don't listen to people
Your longer videos are great!!
I mostly like 7-10 minute videos, but yours are very informative and nicely done, so I wouldn't mind if you did longer ones. Thank you!
You're doing awesome with all of your videos!!!! Long, short, more or less chaffles, it doesn't matter to me -- I just really like your content and learn something new on every one!
I appreciate “no music” and all your videos & info. Thx
Consider it done.
Amen, to no music
Going back and rewatching a lot of the old experimental recipe videos. Still love them. KETO NERDS love cooking science.
Suggestion: My favourite because the lupin flour adds fibre and protein and removing the yolk gets rid of the eggy flavour and is very crispy
▫️Instead of 1 whole egg use 3 tablespoons of egg whites (container of egg whites)
▫️1/2 cup of mozzarella cheese
▫️1/4 tsp xanthan gum
▫️1 Tbsp of lupin flour
Hope you try it.
The baking soda wasn't a complete bust - it made me laugh out loud! Thanks for that! It feels good to laugh with things so crazy in the world right now! Thanks for being the taster guinea pig!
Thank you for the work you do on our behalf.... you are a true man of the people!
Yes!!!! Thanks for taking all the experiments that are floating around in our heads and making them reality!!
"This tastes like regret" 🤣😂🤣 You're the best! Thanks for taking one for the Keto Team!
Nice Experiment! Thank you for testing these out for us!
Here's my favorite Chaffle recipe (so far) - I make a baking mix of the following;
2T Coconut flour
2T Oat Fiber
2 T Whole Psyllium
2T Isopure (whey)
2T Nutritional yeast2T Erythritol
1/2 C Ground Pork rinds
1T Collagen (Great Lakes Red)
1T Baking Powder
1/2t Pink salt
I mix this together and keep it in a jar. Then I take 3 tablespoons and mix it with 1/4 cup of egg whites to make a basic mix. You can do a lot with this.
As I posted before, I use the Sargento Ultra Thin sliced cheese when making my chaffles. Lay a slice on the hot iron, top with the baking mix and top with another slice - 3-4 minutes does the job. Crispy on the outside, soft in the center.
Pizza Chaffle - add to the mixture, ground sausage, sweet peppers, onions (all precooked) chopped pepperoni and Italian seasonings. The Sargento Ultra Thin provolone is wonderful with it - lay the cheese down first, then the mix (you can flatten it out first) then top with another slice. 3-4 minutes - they are wonderful.
Hope this was okay to post.
Totally okay to post -- and thanks for sharing. By the way, I tried out your Sargento ultra-thin recommendation in a video that will be posted later this week. 😉
Oh wonderful!
what can you substitute the pork grinds with
@@cooljool1 Just double the whey protein powder (Isopure) and it should be fine
Lol next level chaffle recipes. Chaffle are absolutely a game changer. You are a hero for providing us with this important information 🤗
LOL. "Hero" might be giving me too much credit. I'm just a guy who like experimenting in the kitchen and hopefully helping others save time and ingredients. Unless you were being sarcastic, in which case, still LOL. 😀
Serious Keto you’re entertaining and informative- perfect mix 🤗. Your comment section is gold too - lots of screen shots from these smart people and their creative recipes
I bought an 8" Dash. Should be here tomorrow. I'm so pumped. I'm gonna chop up a million pepperoni and add it to the mix, as well as some garlic and basil, then once it's done, top it with mushrooms and provolone and put that sucker under the broiler! On cheat/movie night, I may eat four of them.
You were right. Chaffles are a KETO-man's game changer! Made them with walnuts and cream cheese today in the blender. (A HUGE hit!) I did spray the iron for them,
although the 1st one without spray did not stick. Thank you for caring about my knuckles. God bless you! Bonnie
I sprayed for the very first chaffle and have not sprayed since. I have no issues with sticking. Go figure...
@@SeriousKeto Who'd have thought ...
you can do 3 + videos on one simple idea.
It's grand!
a true gastronomic 'goldmine'!
Keep 'em coming!
You 'da man! Bonnie
Oh, I should tell you what I did last night for a sandwich:
after laying down cheese and egg(+ flax meal, 1T./2 eggs),
I put down a slice of lunch meat (turkey) and baby greens (kale), flat-
then a bit more egg and the cheese. It worked!
I bet a little mustard in the egg mix would have been good too!
@@boncoon Based on all of the suggestions and requests I've received, I have about 25 more batches of chaffles to make. But yeah, I think the chaffle is the truest use of the phrase, "the best thing since sliced bread". I didn't set out to be "chaffle guy", but if it helps build a community around my channel for other non-chaffle recipes, I'll run with it.
@@SeriousKeto What is it they say?, "Don't look a 'gift horse' in the mouth."?
I’m also chaffel obsessed and really enjoying your multiple chaffel comparison. Thank you for your review of difference addition, some items I haven’t considered and will try like the nutritional yeast. It’s exciting you found such a great audience with the chaffel boom!! Good luck 🍀
We're all one big chaffle happy family. If I can do anything to help people get more out of keto cooking, I'm super happy to do so. Thanks for the comment!
Ive been making keto ice cream which uses egg yolks so I've had alot of egg whites leftover. I've been using them in my chaffles and have found that the chaffle has less of an eggy taste. I also discovered adding the nutritional yeast and some garlic powder, pepper and onion powder really added a nice flavor. Then tonight I added a little shake of rosemary. Wow was that delicious. Keep up the great work. Love your honest reactions.
I'll have to try egg white only. I've been freezing egg whites (in an ice cube tray) that are left over from recipes that just call for yolks. This could be a good way to use them up. Thanks for the suggestion. And yeah, nutritional yeast is a huge flavor booster...😋
You do NOT know how HAPPY I am that I found your channel! I've been keto since April 22 and lost almost 30 pounds - not bad for an almost 62-year-old! I see younger people on keto losing double what I have, but they have a faster metabolism and exercise a lot more than I do! Anyway, I love, love LOVE everything you're doing for us keto lovers, so thank you very much!!!
That's awesome progress and I'm glad to have you here. Us "seasoned" folks over 50 need to support each other. 😀
I love your videos and your humor absolutely tickles me! 😂
Thank you for the kind words. If you want a real laugh, wait until you see my Oreo waffle video (coming this weekend). Let's just say you should never eat black cocoa powder straight out of the bag. 😯
😂🤣😂🤣😂
Looking forward to it!
Next should test them as sandwiches, like burgers, pulled pork, ham, bacon & egg I really like them
I definitely plan on doing a complete chaffle round-up video when I'm done with what I feel are the best recipes for each instance (like you're describing). I filmed one yesterday that I think would stand up well to something like pulled pork or a really hearty breakfast sandwich. That will be one of the next 3 videos I post.
I did this! I made his version with a tiny bit of cinnamon toast protein powder. I made a Cubano sandwich, pulled pork, ham, melted swiss cheese, pickles and Eastern Carolina coleslaw. The waffle held up perfectly, I've made it twice. I even made a pizza out of them.
OMG... you are so dang funny!! I laughed out loud about the baking soda/powder...you're expressions were priceless!! Thanks for all these chaffle videos....awesome!!
This was one of my earlier videos. I'd like to think they've improved. 🙂
Loved your comments on Keto Connect! So true and real! So I subscribed and look forward to your channel! Blessings! Full watch!
Mad Chaffee scientist thank you. This saves me time money and energy.
Chaffee?
Bless your heart on trying all of these variations. Thank you.
I always get a kick out of it when someone watches my old (not very well done) videos. I'm glad you enjoyed it. 😊
I love your testing. It is very helpful. You have a very pleasant voice and demeanor.
thank you
Thanks for prompting us to look at your old videos, love the chaffle with Nutritional Yeast.....it's a winner 🧇😋
I really love your video's thank u so much. Have tried alot of your recipes and love them all. Good job hun.
I'm glad to hear you're having fun with them. Thanks!
So funny about the nutritional yeast... I was making a cheddar bay chauffle this morning and meant to put some in and forgot! Will definitely try it tomorrow morning!!! Thank you❤
Your videos are so satisfying! Thank you so much for bringing such a perfect format to youtube! Keep being awesome and honest in your analysis!🌻
Thank you so much for testing out these suggestions! I wondered about the xanthan gum - it's pretty expensive, now I know I don't need to bother with it! And I have nutritional yeast, so I am anxious to try that!
YES on the nutritional yeast...I've been using it for decades to boost cheesy dishes. So healthy for u! I add it with cheese and spinach or salsa to my scrambled eggs...so good!
I didn't "discover" nutritional yeast until I read the book "Presto!" by Penn Jillette and he mentioned it. That stuff is so awesome!
Thank you made my first Chaffles today . They were quite a win. Any videos are great.
Thank you. I'm glad your enjoying them!
Love these vids.......just got my waffle maker and you doing the testing is great.....I don't have to waste money on buying stuff I'm never going to use again.....thanks
I love doing it and I'm glad to hear that people are finding it helpful. Gotta love the keto community!
I make Chaffles so I can have buns for my burger.
"This tastes like regret." LOL I am really enjoying your chaffle science experiments. I just bought my Dash and am getting ready to try it out.
thank you for trying them first!
Goog video Thankyou. You have a great voice.
Hey Steve! Congrats on the 5.9K subscribers - your channel is really blowing up and will never "taste like regret"!! 🤣🤣🤣 Keep up the great work!!
Thanks!
Hi Steve. I love the cheesy flavor of nutritional yeast. Used to eat it on my popcorn all the time. My favorite Chaffel obsession is basic recipe (mozzarella and egg) with chopped pepperoni and pickled jalapeño. You’ll never miss pizza. 🍕
I grew up working at an old fashioned pizza and ice cream parlor. One of our pizzas was called "Sandy's Delight". I'm not sure who she was, but apparently what delighted her was pepperoni, seasoned ground beef, and jalepeño. It was such a great combo. Anyhow, I'll be uploading a video with 5 variations on the pizza chaffle as one of my next three videos. Stay tuned...
i think I am going to try mixing nutritional yeast and the psyllium husk- sounds like that combo will be a winner! I made a chaffle this morning and added a teaspoon each of coconut flour and powdered monk fruit- supper yummy topped with some SF syrup too.
If you try it out, let us know how it works. Thanks!
Thank you.. Another good video,
Your videos are great! I’ve got duck eggs and chicken eggs on my farm....it’s time to experiment! Keep up the good work!
You have an awesome voice, too! Happy chaffleling
I'm seriously jealous of your duck eggs. A couple of years ago for an appetizer on Easter, I made some Eggs Benedict shooters with quail eggs. I've always wanted to try duck eggs as I've heard they have monster yolks.
Lol...well if you lived close to me I would gladly sell some duck eggs to you! Duck eggs are healthier for you as they are alkaline vs. chicken eggs are acidic. Chicken eggs are still good for you, though!
They are incredibly rich! I’m so eggscited to try the Chaffee with duck eggs!
I’m sure there are some local homesteads close to you who can sell duck eggs! You tube has tons of homesteaders!
I had a thought ..maybe do a you tube video on what of the charles you found best and most tastiest!
Thanks for your thorough presentations!
please do the nutritional yeast with different cheeses.
Great videos! Same me so much time!
Ok this is what I have been wondering about, I see so many recipes for chaffles that use Mazzella cheese, can other cheeses be used?
Going to make the nutritional yeast chaffle right now!
Another great video! Thanks 😁
Adding mascarpone 1/2 tsp, and butter 1/2 tsp, makes the chaffle incredibly tender and buttery but still crispy in a light and satisfying way. Delish!
I love mascarpone.
i love my base Chaffle with sour cream and green onion on top.........soooo delicious
I'm really enjoying these videos! Thank you. Looking forward to adding nutritional yeast to my next batch! Also, I did try to use a chaffle as a cheeseburger bun and I was very surprised at how 'bun like' it was! I added mayo and mustard, tomato and cheese and it was a good tasting burger!
I want to try some nutritional yeast with an aged Swiss or Jarlsberg. I would think that as a bun for a pastrami sandwich would be out of this world.
@@SeriousKeto Ooooh or add fennel seeds and try to make a keto Reuben!
@@jodiehenry4334 Actually, I've already received that suggestion and it's on my "to do list". Thanks!
Great video, and very helpful! Thanks! :-)
I made the batch; half and half: one with just nutritional yeast and that was superb! The other half I added about a quarter TBLS and it was ok but took away the cheesey taste so maybe a whole TBLS of nutritional yeast. So many variations. Great videos and you take as big as a bite you want. LOL!
I'll be doing another big comparison video with the effects of different add-ins and their impact on taste and texture in November. Stay tuned...
Thanks to your videos I finally had a reason to use my Carbquik I bought a while ago and was too lazy to use. And my Atkins Vanilla protein powder. Added some sweetener and cinnamon and made a great breakfast waffle. Thank you:)
I used CarbQuik instead of almond flour in Keto Connect's air fryer biscuit recipe. The results were AMAZING. If you're looking for another used for your CarbQuik, you should check it out.
@@SeriousKeto that would require a air fryer. Counter getting full 😁. I have been thinking about it though
@@MrJgibo1 I'm sure you could bake them as well, though I would highly recommend using silicone muffin molds.
Going to try Nutrional yeast in my chaffle tmw! Thx for the recommendation! I had a grilled kielbasa chaffle sandwich today, it was SO good!
If you haven't watched my chancake video, I tried one of those as a bun for a wagyu hotdog and it held up really well. I imagine it would work well with a kielbasa as well.
oh man I love your tshirt in this video! LOL - Thank you so much for all your videos!
I'm a big fan of The Ramones, so when I saw this, I couldn't resist. 😄
@@SeriousKeto YES! They really are awesome and got the reference right away..I have the Ramones version.
I concocted a chaffle recipe that consists of 3 ingredients; 1 egg, 1/4 cup sour cream, and 1/4 cup Swerve Pancake mix (which is 1 serving of their mix). I blend all in my Vitamix and then pour into my chaffle maker. This recipe serves 1 and makes 4-6 chaffles depending on how much batter you use each time. A little higher in carbs than the standard mozzarella and egg base chaffle but much more like a 'regular' waffle in both taste and texture. I top with ChocZero maple syrup.
New Subscriber here!! LOVE your channel!! Can't wait to try these!! Thank you for this!
Steve, here is a thought. Since you cannot please everyone all the time, why not do what is required for each episode, however long that may be. I am sure that I will always be a loyal viewer, no matter if the video is 5 minutes or 15.
Ok you talk about cheese sticks, add 1 tsp of Italian seasoning to your Chaffle and sprinkle your Dash with cheese on bottom and top of mix, dip in low sugar pizza sauce, YUMMIE
I filmed a Pizza Chaffle Five Different Ways video yesterday, so you'll be seeing something very similar to what you described soon.
Hi there, I made your pecan recipe recently. it was very nice :) I'm actually just starting my keto journey this month - I'm doing thomas delauers September challenge so I've been experimenting with berry cheesecake today haha xx
I'm glad you liked it. I hope I can continue to bring recipes that you enjoy. 😀
This tastes like regret 🤣. Thanks for testing these for us!!
“This tastes like regret.” 😂😂😂
I laughed :)
Hilarious! Love the commentary you give :)
I laughed too!!
Nearly choked!! 😆🤣🤣🤣😆😁
I brown sausage and add it to the waffle maker individually. I also cover with a keto syrup to make it extra yummy!!
Sounds very McGriddley. 😋
@@SeriousKeto Yep!! Quite by accident.
Looks good!
Your voice is like something on a radio lol luv ur videos keep up good work
Thank you. 😀
there was a time we had phone books...you could have made a mint doin voice over for them...watch out Peter Coyote ...
For the first round where you add thickeners to the mix, do you think you waited long enough to let the thickener take action? I know when I've added xanthan gum into baked goods in the past, I've had to give it time to let the gum do its thing.
In a similar vein, I've added beef gelatin to many a baked good and, after giving it time to rest, it made the batter significantly thicker and gave it a thicker, chewier texture to the final product as well. For something with just a single egg, I might add 1/3-1/2 Tbsp of gelatin if it's something you think you'd want to try.
Thanks again for these videos! I was curious about the nutritional yeast, so I'm glad to hear it's the win I was hopeful that it might be.
I've found that xanthan gum takes very little time to do its job (like a matter of seconds when there's liquid involved), though it's possible that vital wheat gluten could take longer. Thanks for the gelatin idea. I've been trying out the pizza chaffle and am still on a quest to find one where the crust has the right balance of crispy and chewy. Gelatin might be worth a try...
@@SeriousKeto Noted, thank you! While I failed to mention this in my original comment, I really appreciated how you get into the baking science of the various ingredients you use, very interesting and informs what I might try out on my own when experimenting to make new (which I do often).
While I'm sure you've got a ton of suggestions to work through, I also find that adding some pumpkin (even when the end product is not inherently pumpkin-themed) adds a really awesome soft, delicate texture.
I got a request on my Bourbon Cinnamon Pecan Fat Bomb video that I should do a pumpkin fat bomb and a pumpkin chaffle. I guess this is the season for it...
Tastes like regret! I love it!
Try adding 2 tbsp pork panko (Amazon). I really like the texture it gives it but I’m curious to see what you think. I also did the chopped jalapeños tonight and it was really good. Just FYI, I started adding just a couple pinches of shredded cheddar cheese directly onto the iron first and then added my mixture of mozzarella and egg. It definitely gives one side a much crunchy or text you when it’s done.
Pork panko is on my list of the 5-6 things I'll compare in the next "basic" chaffle video. I think they'd be great in a waffle (chaffle) bowl with some pepper jack cheese to make a taco bowl (also on my list of pending videos). Thanks for the comment!
Chaffles are great.
Definitely air fry the sour cream and see how that goes! Seen a video that regular chaffle in the air fryer with a fry type season came out quite well. Haven't tried it myself yet.
I almost did it yesterday, but I made about a dozen batches of chaffles while filming three videos. I was too full to take anymore sample bites.
@@SeriousKeto understandable lol. I just tried cream cheese, egg and nutritional yeast. And it was very good. Even put some butter in a pan to fry it up a little before using with a burger.
I bought a wish waffle bowl...if you have one would apprecuate some of your awesome recipenideas!
I have one on my kitchen table. My plan is to try some variations on a taco waffle bowl (or chowl) next week.
THANK YOU SO MUCH!
"This tastes like regret." Lolol. This statement made me subscribe. :)
Mission accomplished. 😀
If you were to make a peanut butter and jelly sandwich, which of these would you use? Also for a lunchmeat sandwich? Thanks so much!!!
I would point you to my "best bread chaffle" video and then have you decide based on the descriptions: ruclips.net/video/AOg0Ciek7F0/видео.html
I would use both psyllium husk and nutritional yeast, nutritional yeast for taste and Psyllium husk for the fiber. I've also felt, correctly or incorrectly, that psyllium husk seems to give chaffles a breadier feel.
I agree. 🙂
Hey, so I've been doing a fair amount of waffle/chaffle experimenting on my own, and I think I have a condition that might lend itself to seeing where the xanthan gum can really shine. If you mix the ingredients in a nutribullet style blender with the addition of xanthan gum, it will hold onto air much better than if mixed without the gum, otherwise the ingredient doesn't really get to shine through. Not necessarily saying it will yield a more flavorful result, but it will definitely be much more voluminous and puffy (if that's your thing).
Actually, I'm really into food science, and what you say is absolutely true. Not only is xanthan gum thixatropic, it also suspends air bubbles (I found this out when making a keto simple syrup in the blender). I always debate how "tricky" I want to get for my chaffle recipes, as it seems a lot of folks are more about convenience. Thanks for the comment!
@@SeriousKeto Right on! In the spirit of food science, and no doubt inspired by the million percent uptick in my usage of a waffle maker, I've been watching the "4 Levels" video series on the Epicurious channel, which has a food scientist breakdowns of various recipes.
This is an area where I'm gaining quite a lot of interest, aside from just trial and error, do you have any resources you'd recommend for the layperson to learn more about food science (particularly as it applied to baking)?
Are you looking for books, videos, or both?
@@SeriousKeto If it isn't too much trouble for you, recommendations for both would be great!
For books, Ideas in Food ( amzn.to/2NZAf3C ) by Aki Kamozawa; On Food & Cooking ( amzn.to/2ZYhrci ) by Harold McGee -- in culinary school, this is often referred to as "the bible"; Modernist Cuisine at Home ( amzn.to/32Q3j1N ); and In Search of Perfection ( amzn.to/34KPm6Y ) by Heston Blumenthal. For videos, anything from Heston Blumenthal's BBC shows are great. Sometimes they pop up on RUclips and then get taken down for copyright reasons. I'm not sure if any of the streaming services have them. There are also some Harold McGee videos on RUclips.
Love your videos on chaffles. However I would like to see you try it a different way. A lot of chaffle makers are putting a little bit of the cheese separately on the bottom waiting for about 20 seconds and then putting the egg mixture on top of that and then putting another small handful of cheese on top. I find it makes it crispier and oh so good!
I do that on some recipes, depending on what I'm using the chaffle for. In fact I'll be doing one in a few minutes (I'm just taking a break from filming right now) that is a Cubano sandwich, with Swiss baked on the outsides of each "bun".
just watched the movie "Chef" , again. .... A Cubano sounds muy muy yum
@@katsheetz Here you go: ruclips.net/video/oYXAwY9ihzk/видео.html
I'd be interested to know how much your 1/2 cup of mozzarella actually weighs in grams. I grate my own cheese with a small-holed grater which would obviously fit much more cheese than if I used a wider-holed grater. It could be almost double the weight. Cups are so imprecise - it could easily be the difference between a success and a failure. By the way, Xantham gum is not a bad addition if you are using almond or coconut flour in your recipe. Even a little bit of baking powder helps to make them lighter but you have to be careful not to overfill. Good additions are Italian seasoning, salt, chilli flakes, etc. Psyllium husk works well, definitely. Thank you for your experiments. They're very helpful, especially when it comes to buying new ingredients for the keto pantry.
Plz try a melted butter with garlic and extra cheese under the broiler....
I love these videos thanks! The speed of speech is good (I watch it at 1.5x speed, but it's nice at realtime for most people. Love your radio/announcer voice. ;-) Ideal: make a link to each of the videos in the series in the description part of your video. Question: you did psyllium husk POWDER in the first video, and psyllium husk in the second -- are these the same? Also: 'oat fiber' is zero carb and light and can add some dry-meal to keto baking, might be interesting to see how that works out. I'll be trying some lots-of-things-together recipe experiments, but you are saving me a lot of time and trouble by going through the basics like this. Thanks! :-)
PJ I probably should have been more clear - whenever I’ve said psyllium husk, it’s the powder.
Thank you for the videos! Would you try the yeast again and let it sit and develop. I think that may be the reason for the lack of change
But without any sugar to feed on, I don't know that sitting would do it any good. I suppose I could try it with some inulin to get the yeast to react....
Serious Keto ahhhh good point....
@@SeriousKeto maybe allulose? it's a rare sugar, but a sugar, so maybe the yeast would find it yummy?
Love your videos
Thanks! I'll keep on making them and hopefully get better as time goes on.
with chaffles I found that the best addition for me is just adding 1 tablespoon of diced bacon per chaffle (diced about 5mm square). when I have tried salamis and pepperoni I find their flavour isn't retained as well as the bacon's flavour.
I have a bunch of bacon bits I made from scrap from my homemade bacon (link: ruclips.net/video/u-Xdfprx3Mw/видео.html). I'll have to try them out in a chaffle this weekend. Thanks!
This tastes like regret. I love you, Steve.
ty
“This tastes like regret.” LOL
I wish you would’ve recapped the amounts of the add-in successes (or put it in the description box).
Great advice. I'll try to do that going forward. Ideally, I need 2-3 more of me (one to experiment with recipes and film videos, one to edit and handle everything on social media, and one to set up my website and input the recipes). I didn't expect to go from 100 subscribers to nearly 7000 in a month.
I regret not taking notes while watching his videos.
@@dannyduprey I hope to have my website fully functional with recipes and a search engine by the end of the month -- then I can link directly to the recipes and not have to type them multiple places. Also, since Carb Manager has in "import from website" function, I'll be able to bring my website recipes into that and get all the macros.
"This tastes like regret." #dying I love your style! And that tshirt!
Thank you. As a long time Ramones fan, that's one of my favorite shirts as well. I put a link to in the description if you'd like one of your own. 😀
are you employed in broadcasting? you certainly have the voice for it!
I am not, and thank you for saying so. 🙂
I'd watch and listen to any Video of yourself even if you just red the phone book out loud. Sorry for my English. Warm Hugs from Germany
Your English is way better than my German. Glad to have you here.🙂
I wanted a thinner chaffle, so I made it with an egg yolk and cheese. It came out thinner which I like for my sandwich. Then of course, I had to use the egg white. That turned out “puffy “. Don’t need puffy.
You could use the egg white to make my keto candied pecans, if you're looking for a really tasty snack: ruclips.net/video/dZjhgkdwYLE/видео.html
A lighter, less dense chaffle, is needed. The biggest problem with many chaffles is that they are too dense and filling to use as a hamburger bun or for sandwiches.
Here's my solution for hamburger bun and sandwich bread replacement with a lighter, less dense, chaffle.
Ingredients:
- 4 oz. (wt.) of finely shredded mozzarella
- 5 oz. (vol.) of egg whites
- 4 oz. (vol.) water
- 1/8 cup flax meal
- 1/8 cup coconut flour
- 1/8 cup finely crushed pork rinds
- 1 tablespoon of nutritional yeast
- 1/2 tablespoon of psyllium husk powder
- 1/2 tablespoon of baking powder
- salt to taste
- 3 drops of liquid stevia
Steps:
- thoroughly mix dry ingredients
- add wet ingredients to the dry and mix thoroughly
- add cheese to the mixture and mix until thoroughly combined
- (hand mixer recommended, especially if scaled up for a large batch).
- let mixture set for 5 minutes, then stir, and then repeat until the moisture has been absorbed and the mixture has thickened and isn't runny (about 15 min).
- cook in mini dash, about 5-6 min each
- makes 8 chaffles
It sounds like maybe the sour cream might be a good addition to a cheesy garlic bread Chaffle?
I'm think so. I won't be able to test that until next week, so if you beat me to it, let me know.
Serious Keto ... and maybe nutritional yeast
I'm wondering what oat fiber would do to the taste or texture, but since I don't have my little waffle maker as of yet, I can't try it out.
That’s another one of those odd keto baking ingredients I have on hand but have not tried using yet.
@@libertygal I used to use it quite a bit when I was making a lot of baked goods. I don't use it as much now but I always have it on hand. It kind of gives baked goods a little bit of a flour-like mouth feel.
I have a notebook where I'm capturing everyone's suggestions. Oat fiber will be part of my next "base" chaffle experiment video (along with 4 or 5 other ingredients I haven't tried out yet). That video is probably a week or two away, based on my backlog and the quantity of chaffle taste tests I can handle per day. 😀
Oh my goodness can u do a pumpkin chaffle??? Now that we are getting into fall
On the list. The thing is, I want to do something special with it (not just add pumpkin puree to a chaffle). This will take me a little more time.
Serious Keto I hear u. When I tried doing a regular pumpkin pancake it didn’t come out very well.
your giving me #Ryanseacrest vibes your look n voice! thanks for sharing❤
I'm flattered. Thank you.
Is there a egg yolk only chaffle?
what is the base recipe you mention?
Oh heck one more! ;-) Eggs vs. egg-whites (like in carton). Less eggy? More crispy??
PJ I think it would depend on if you whipped the egg whites.
I came across your channel during my introduction to chaffles. I'm really enjoying your ideas and tests of various recipes. You gave me the courage to cook my chaffles for more than two minutes. Also, I love the professionalism of your videos. And your voice -- have you done some sort of public speaking as a professional?
Thank you for the kind words. I'm still learning video editing, so hopefully you will only see it improve from here. As for my speaking, I spent a number of years as a corporate trainer at GE until they laid me off in January of 2018. Honestly, though, I had never received any compliments on my voice until I started this RUclips channel. Maybe I just sound better over the internet? 😄
@@SeriousKeto Similarly, I've been told I have the perfect face for radio.........
@@dannyduprey Ouch.
Could the commenter mean to use baking powder? I have seen a few recipes with baking powder to create a rise and more bready type texture.
No. I used baking soda because the leavening in baking soda is triggered by acid, and sour cream is acidic. So the use was intentional, but the results were disastrous. 😄
Oh yeah. And also: 1 Tbsp coconut powder is way too much (I think that was the prior vid) -- 1 tsp is far more reasonable (use about 1/3 as much as almond flour) -- no wonder it came out solid (and probably dry). I do a lot of keto cooking with no grains, seeds or nuts. So far, a blend of a little coconut meal, a little flavored protein powder, and some kind of spices depending on what I'm making (sweet or savory) -- sometimes with a tiny bit of oat fiber (or sometimes flax seed meal even though I don't normally eat seeds, I've tried that) -- comes out well in other things. Just some ideas. Flax is a common thing in the LC world. Last! would some butter make it crispier at all? Because in real waffles, adding more sweetener and more fats is the diff b/t that and pancakes.
PJ I’ve done a lot of baking over the years before going Keto. I’m still learning how all of these non-flour ingredients behave. These videos are truly me doing experiments and learning as I go. Thanks for you input!
I used to put vital wheat gluten in my bread when I made a low-carb bread. It was explained to me that the gluten would provide elasticity. I miss my bread LOL
I first used it in a Neapolitan pizza crust from Modernist Cuisine to add chew while maintaining the crispiness of the crust. Generally it is scaled at a ratio .5% to 1% of the weight of your primary flour, however, I tried a keto hamburger bun that used (I believe) a full quarter cup. Incidentally, both times I tried that recipe, my results were not the light fluffy buns this particular RUclipsr was showing.
How about a Focaccia Chaffle?
I would do it just so I could say "Fochaffle" in a video. I feel like I just beat Snoop Dogg in inventing a word. 😄
With rosemary and black olives!
Please do and experiment on fathead dough! I cant wait!🙂
I have been experimenting with it a bit. I just find it terribly dense. In a waffle maker, that means the outside gets overdone while the inside is underdone.
I have a suggestion for a sausage chaffle. Many years ago I had a slice of sausage cake which had a spicy flavor.
So sausage cooked into the chaffle? If so, I can think of a couple of variations -- a sausage McGriddle chaffle (so sausage, maple and cheese) or a "biscuits and gravy" chaffle. And just typing that made my stomach growl.
Question, isn't yeast gluten by then making it not Keto? I don't mean the nutritional yeast, but the other one you used. Yeast and sour cream chaffle.
Yeast is perfectly fine on keto.
I would be interested in seeing if any of the recipes have a protein powder as an ingredient.
In this video, I test both unflavored whey protein isolate and Quest cinnamon crunch protein (they are chaffles 4 and 5, I believe): ruclips.net/video/MBhweOSHd14/видео.html