If you made a chicken salad sandwich with seitan 'chicken', it would be the first ever sandwich in which the bread was the meat and the meat was the bread. 😁
This might be really good for bariatric surgery patients! Grains are challenging in newly small stomach and getting enough protien is SUPER important for the healing process and maintaining the weight loss. And maybe making little buns in muffin pans would be perfect serving size wise to make little sandwiches
I think it would be fitting to use the bread for an egg salad sandwich, small, open faced or finger sandwiches. You could call it "Which Came 1st" sandwich.😂
We love your video Emmy. My boyfriend just wanted to say that with vitamix type blenders the best way to get it mixing, instead of going in circles with the attachment try placing it in one of the four corners at the bottom of its length and bringing it up along the corner until the top of whatever your mixing. He worked in a kitchen 4 years before he figured that out! Lol
I think it would've risen more if the floof powder was added AFTER it was blended smooth, mostly cause it starts producing gas as soon as it gets wet, so when you blend it a lot with it already in it, it loses some of its floofiness, if I try it out I'll let you know how it turns out
I'm thinking it was the heat of the blender that caused it to react but....yeah definitely if she does it again mix the baking soda/powder in by hand after the blender right before throwing it into the oven.
@@Starscreamious heat can definitely have an effect, but baking powder reacts to water first, that's why a simple pancake batter will start to bubble in the mixing bowl before you even start making pancakes, that's also one of the reasons why over mixing pancakes gives you flat gross pancakes, but yes, heat quickens the reaction.
@@Starscreamious the secret to super fluffy pancakes, is to mix it juuuuust enough to wet most of the ingredients, but you want it to be thick and a bit lumpy, the lumps will go away while cooking, I wish I could show ya, I am passionate about the perfect fluffy pancakes xD lol
This is not it, of course, but I once got curious about how a sourdough loaf made with chicken stock instead of plain water would taste so I gave it a try. To no one's surprise, it wasn't good at all. Bread in soup = good; soup in bread = not good. Lol
@Emmymade : Please give Townsend's historic rice bread recipe a try. It's also gluten free. I have a couple of friends with Celiac who say it is easy to make and pretty good. It might also be a fun collaboration video.
When my grandmother developed a sensitivity to wheat (in the 70s, so yikes), she switched to rye (they had to drive an hour to a health store that sold it frozen). So you might try rye flour and see if you have a reaction to that.
All your videos on alternate breads have taught me, that there is no substitute for real bread. Also, your channel is one of my favorites. Love love love love love.
Though there are better carnivore breads than this that are more breadlike made from egg and protein powder, it would be interesting to see her try those if she thinks they are more breadlike or not.
Two years ago, when I was 20, I had an egg that was a triple yolker! Only time I've ever had it happen to me, I caught a picture but it's a shame I wasn't recording because there's no way I'd be believed! I knew double yolks were possible as I've had them a couple of times myself, but never a triple! The egg was a somewhat normal size too which is why it was such a shock lol!
Wow! Three yolks, that's amazing! I had never even seen a double yolk until earlier this summer, but for some reason, my eggs have been full of them since May. I buy my eggs at Trader Joe's and every dozen has at least two with double yolks. I wonder if it's some genetic modification the poor hens have undergone, in which case, I couldn't get so excited about it. That would be a bummer, I wish that thought hadn't just popped into my head - I don't know if I can enjoy them the same anymore! But, still, wow to you for your three yolks egg! 🥳 🥚 🎉
Love this! I found one in this giant duck egg. I was shocked by the massive size approx. 3 inches but when I cracked it and saw the 3 yolks it was even more impressive! I'm shocked yours was a normal sized egg 😅
Oh my goodness! About 20 minutes after watching your video I made this “bread”. I’m so glad you made the comment about using any type of ground meat. I had ground pork (not sausage) in my refrigerated waiting to be used. I followed the recipe you gave but reduced the Italian seasoning to one tablespoon. I think I stumbled upon the “Meat Smoothie”. I’m not afraid of raw eggs. I tasted the “batter” on my spatula after pouring the mixture into my loaf pan. Wow! I found myself scraping every bit out of my NutrabulletRX (it did a fantastic job!) pitcher and consumed it. Yum! Then of course I popped the load pan into the oven. Once baked, mine took exactly 20 minutes at 350 degrees F. I let it cool as you suggested and it was perfection. Very nice flavor and great texture. Thank you for yet another wonderful video. ❤
After several years of keeping our kitchen gluten free for an allergy, we've found our favorite everyday substitute for bread is corn tortillas. Heat them for 20-30 seconds per side on a hot, dry pan or flat top, then proceed as usual. We use them for normal dishes like tacos, enchiladas, etc, but we've been especially loving making tomato sandwiches with them this summer!
I agree with you there. Store bought corn tortillas in my area are so artificial tasting! My husband and I travel extensively in South America and have had great, freshly made tortillas on many occasions. Once you know what they're supposed to taste like, there's no accepting a third rate substitute!
I once came across a recipe for using red lentils to make a similar easy flatbread. Unfortunately I can't say it's any good because I haven't tried it yet.
@@NirrrinaI was just coming to comment on the red lentil wraps that I recently made. It is a little tricky at first to have it not stick to the pan while cooking. Next time, I plan to soak the lentils in broth to give it a little more flavor.
Chaffles are my go to burger and sandwich bun instead of bread. 2 eggs 1 cup cheese. My preference is 1/2 cup ricotta and 1/2 cup of mozzarella or cheddar. To make a crust Heat up your mini waffle iron Mix together ricotta and eggs. When the waffle iron is hot sprinkle the cheese on the waffle iron top with just enough of the batter to cover and sprinkle on some more cheese. Creates a very tender and fluffy chaffle with a nice crispy crust. Other option is cloud bread made in the waffle maker 2 eggs 1/2 teaspoon cream of tartar Tablespoon of cream cheese Finely treated mozzarella or cheddar to create a crispy crust. Turn on your mini waffle maker Separate yolks from whites. Beat egg whites to stiff peaks with the cream of tartar. Mix the egg yolks with the cream cheese and then fold in the egg whites. Basically repeat cooking instructions for the chaffles with the cheese batter cheese. The cloud bread texture is identical to me as an eggy French toast on the inside but without the bread.
Basically, it's chicken meatloaf. It does look like bread. I bet if you used poultry seasoning instead of Italian seasoning it would taste like stuffing.
I think I would separate the eggs, mix the yolks with the chicken and seasoning, then whisked the egg whites to a firm peak, then fold in the whites in thirds using the first third to slacken the chicken mixture then gently folding in the other 2 thirds a third at a time gently. I think doing this would give a nice rise to the 'bread' and not make it so dense and give it a more airy bread like texture, just my idea. Love your vlogs, got any more M.R.Es hiding in your closet for you to taste?? Seen some M.R.E. tastings that were 24 hour ones, once they separated it in to meals they just used the contents for their food over 24 hours, usually starting with lunch, then getting on with daily life and just filming each meal time, just a thought for you to try when you do a 24 hour ration. All the best from the UK. xx
Random thought: I'm really glad you keep in the "mishaps" when you're cooking, like almost putting the paper in and your fuel tank being low. It's definitely nice to see that someone who does this for a living like you still makes "mistakes" if you could even call them that. Makes me feel less bad when I do it!
Mary’s Test Kitchen has a keto-friendly high protein bread that I would be interested in seeing you try! Her recipes are usually pretty solid. Enjoyed this video as alway!
I love Emmys videos do much but I’ve literally seen the “Stearns and Foster” mattress ad so many times during her videos that I’m mouthing the words every time it comes on. Lol.
Hey Emmy, I really recommend chaffles made in a mini waffle maker. Basic recipe is 2 eggs and 1 cup cheese. I prefer though for a more tender chaffle to use 1/2 cup ricotta cheese and reserve 1/2 cup of Finley grated mozzarella or cheddar. I sprinkle some of the wheeze into my waffle iron then add some of my batter and sprinkle a bit of cheese on top. It comes out crunchy and toasty on the outside and tender and fluffy inside. Great mild flavor perfect for burgers and sandwiches
I always wonder about these keto breads whether adding a little yeast would at least make the flavor more bread-like, even if it didn’t change the texture.
I love using the ground meat separator. My husband laughed when I bought it and said it wasn’t a big deal to just use a spoon or spatula. Lol He ate those words quickly!
My fiance has one from when he was living on his own and I see it's use but also don't use it as much as I use a spatula to separate ground meat that I'm cooking. I also don't like doing dishes so I use the fewest possible..
9:00 You should have added the baking soda/powder after the blender. I'm thinking the heat made by the blending action caused it to react in the blender instead of in the oven.
I can assure you that Emmy knows about the various gluten free breads and grains you can use. But her videos lately have been things not everyone hears of or will even try. Bread from rye, rice, this, that, yes, those have been around for centuries. But chicken? I enjoyed the video Emily, keep up the good work :)
This would definitely be something I would make if I had a processor, idc about any diet fads, but I recently realized I get stomach cramps when I eat bread or pasta. I imagine this would be great when seasoned with kardemon and with romaine lettuce, tomatoes, spinach and cream cheese for the sandwich filling!
I'm so glad you made the chicken bread. I've seen others do it and they just sing its keto praises without a full review. Thank you for the honest analysis!
When I make carnivore bread, I take al of the moisture out of the chicken first. Cook it, food process it, then bake it in the oven. Repeat until it's flour. Then you add the eggs and blend it. It will not be soggy then. :)
Did your crust get crunchy around the edges? Based on Emmi's comments about the toast, it sounded like it was still spongy (somewhat wet) inside. The worst kind of pizza I can imagine would be one with a soggy crust! Did you roll it out into a traditional circle shape and did that work out well? 🍗 + 🥚 = 🍕 Now, that's an interesting equation!
@@terrig7006 I used this recipe, but I amped up the flavor by using rotisserie chicken, and replaced the olive oil with garlic-herb butter. th-cam.com/video/1hXEQ_tbkos/w-d-xo.htmlsi=2_3UCZ9QlhtAWs6Q
This bread looks delicious! Must be awesome for BLT + Mayonnaise! Perhaps using chicken breast and instead of stir frying it, boiling in water or roasting it plain without any added fat instead of the mixed ground chicken you used, then grinding it in your blender (or food processor, if not using a nice blender like yours) might lower that "moisture", maybe? Perhaps also using more whites than whole eggs (or even just egg whites) could be useful for that purpose on top of that, as well. 🤔
I'm on a 80-100 grams of protien per day diet, so this is exciting! Thanks, Emmy! I spend a few cents more for jumbo eggs... 8 grams of protein (normally it's 6) plus, the occasional double yolk! 🥚 Wonder if it will work with ground turkey? 🤔
It will work with turkey. Carnivorous Chef has a Thanksgiving stuffing recipe made with ground turkey and pork rinds to make "cornbread." It came out very tasty
Emmy, try Einkorn flour that is organic. It's most likely either the triticale wheat, which tends to be GMO and loaded with pesticides that's causing your skin reaction. My daughter has excema flares, so I have to watch what I bake with.
Seems like you don’t know what GMO means then. Wild mustard itself has been ‘GMOed’ to become your everyday kale,broccoli,cauliflower,cabbage and Brussels sprouts
The best keto bread I ever made has three ingredients shaker cheese eggs and baking soda that's it comes out super fluffy and no it doesn't taste like cheese but I've also made some pretty good keto bread using play protein or almond flour even adding in things like chia seeds or flax seeds for some added fiber and still leavening it with baking soda also if you're making a lot of it I don't wanna bother with an oven you can make some pretty good microwaved recipes I just find it more convenient
Emmy I have the same problem with wheat bread. That's why I switched to buckwheat you can have your yummy bread without the issues 😊 you can even try buckwheat noodle pho😊
I was at someone’s house today (a new neighbor) and they had water pie!! It reminded me of the time you made it and yes, I tasted it, and loved it 😂 I thought WAIT, I’ve had no Emmy videos show up in my feed?!? I’m so glad you’re here making chicken bread and I’m so happy to see you. Oh no. Oh Emmy 😩😩😩 you always love your toast!! You’ve indulged in so many enjoyable bread treats, and every time you try a schmear be it a jam, a butter…any spread you get so jazzed about your bread :( I’m so sorry, I worry that it’ll happen to me too. Sigh, the joys of getting older! Beats the alternative I guess 😩
@@pamelaprince9702 For really fine textured meat like Taco Bell’s (for example), add a little water to the pan of ground beef before chopping with your meat chopper and proceed with the browning and finely mashing. The water disappears leaving a very fine textured meat to flavor with seasonings. A smaller version of the meat chopper that I use on hard boiled eggs (yolks) when making Deviled Eggs is an (I think it is an) Herb Muddler. Looks similar to the meat masher, but smaller and not as… toothy? 😅
Have you tried chicken bread from chicken 'flour',, aka dehydrated chicken? I've heard about it but not tested yet. It sounds like it would likely be less wet and not need so many eggs. Thanks for your videos, be well!
It probably doesn't actually need so many eggs... almost everything keto has extra eggs for more protein and fat which makes it difficult when you can't eat eggs but are looking for gluten free, low-fat, low-carb recipes... I've taken a keto mug cake recipe that had 2 eggs and doubled the flour (which would mean 4 eggs) while using 1 tablespoon of ground flaxseed to hold it together and it was perfect. I didn't even soak the flaxseed to turn it into a substitute egg.
Floating around on TH-cam there's a recipe for zucchini flour bread. You are supposed to let your zucchini grow as big as it can. You peel, deseed and on a mandolin, slice it tissue paper thin. Let it dry completely, pulverize into a powder and use like regular flour.
Bob’s Red Mill sells a Gluten Free bread mix that is delicious in both flavor and texture. It works in my bread machine, and I add yummy things to it like hempseed and walnuts. Highly recommend! Also, their 1 for 1 GF flour is excellent for a straight replacement in many recipes
Have you tried sprouted wheat or sprouted spelt sourdough breads? The spouting and fermentation can help. If it works maybe you could do a make it yourself video.
Seems to me like there's something missing; some sort of acid to activate those leavening agents. I might just have to give this one a try and maybe add 1/2 T of ACV just to give that baking soda and baking powder a chance to do their job and add some height to that finished loaf.
I have celiac and the recommendation I have for bread is canyon bakehouse brand. Nowadays, I'm calorie and carb counting, so I eat carbonaut or base culture bread. In my opinion, there are really good bread substitutes out there especially from local gluten free bakeries.
Often times a bread intolerance is misdiagnosed and it's actually an intolerance to all the poisons we put on our flour prior to baking, like how in the US wheat flour is often dried with glyphosate. You might find that getting pesticide free flour and then making your own bread (which doesnt contain all the preservatives of the store-bought kind) is much less harsh on your body
I have found that with certain "breads" , if you CAN, butter it before you toast it and it helps to crisp the surface. My question is; "In what setting would you eat/serve this?"
Between Maria Emmerich and Indigo Nilli I have a mash up recipe that is the best I've had of a Keto bread, it has some arrowroot powder, nutritional yeast, and regular yeast to give the typical egg white powder bread a much better consistency and rise and all. Is it a match for real gluten bread? No but it is close enough that I don't crave real bread anymore. It's great for sandwiches and toasted cheese but it doesn't soak up soup like regular bread either.
I love your content. I love your fashion sense. I love the shirt you are wearing today. I love the colors. That shirt looks amazing on you. Your content ROCKS! 3:36 I have one of those meat choppers too. Mine is blue. My mom got it from I believe the dollar store or Walmart. I can’t remember where. I love it. It works wonders.
I would love to see you make Ployes, the northern-Maine/Nova Scotia buckwheat pancakes that are incidentally vegan and look like huge crumpets. Maybe they fit into you new diet? I think they are gluten-free
The mix n chop tool should be used later in the cooking process, then the meat doesn't stick. I was diagnosed with non celiac wheat allergy 11 years ago. So many options now. But the calorie count increases as wheat is often "empty" calories when grown in the states. Also watch for sugar added to gluten free items to make them crispy.
When I was on Keto I used to make chicken pizza dough all the time. It’s like a thin crust pizza though. It will crunch better if you do everything thinner than you would for regular bread and it improves the texture. Also, I used canned chicken bc it is already soft and cooked. You drain the can then dry it off some…. Think more like a chicken tortilla with pizza toppings… it was SOOO delicious
It's chicken meat loaf! Homemade, real sourdough & fermented foods help with skin issues, which are due to gut-microbiome dysbiosis. Silver Fern Brand has healing supplements for Gut health. It isn't the gluten in the bread that's necesarily the issue, unless you have Celiac. It's more likely the glyphosate (pesticides) that are sprayed on the grain crops that are the problem. Buckwheat bread or pancakes can be yummy! I love 90 second microwave Coconut Flour bread. I gotta make some meatloaf & use it as "bread"! It would be interesting to see Black bread with Silkie meat!
I've also said this before - the plants might be roundup ready, but our bodies are not. When its so freely used on our food and the prevalence of autoimmune diseases seems to be constantly rising, you start to wonder where the connection could be. Our bodies are adapting to literal toxins by rejecting the entire thing
Great video as always. I'm sorry to hear you're having a reaction to wheat. You might like Lupin flour. It's more expensive than wheat flour, I ordered it from Amazon. I've been making simple pancakes with it, and while they are a little lighter than those with wheat, they taste good. I mean really good to me. There is no weirdness to them other than that they are yellow like a yellow cake. The texture is the same as with wheat flour too. It's close enough to wheat minus the gleuten, that I've worried, "This can't be good for me" (lol) but it is. Now, I wont be putting it as a staple like bread used to be in my diet, but one could. There is a youtuber, I think it's ketofusion in Australia they have lots of videos showing how they use it, and some use yeast. I haven't tried that, but it's easy to imagine it might give that classic yeast bread taste. I'd love to see your take on it.
I'm right there with you Emmy. I have IBS so I have to eat gluten free (which I don't like) and I miss eating toast with peanut butter in the mornings. ☹️
I’m with you. Stuck eating GF and I miss real bread. Generally, I just eat rice or corn tortillas instead. Schärr makes some of the best generally available breads and cookies. It’s pricy, but it is sealed up with science magic so it lasts months as long as you don’t open it. It is great to have on hand when I get a craving for the foods I grew up with.
PBJ was always my favorite sandwich, and, truthfully, still is, if I were to actually eat a sandwich. Although I love bread, and do occasionally still eat it, my rheumatologist suggested I avoid it as it can increase inflammation that will worsen the pain of rheumatoid arthritis and fibromyalgia. So, there goes the bread part of PBJ and you're left with PJ. I thought to myself, I can still have all the flavor, all I need is a spoon! This commenced my habit of standing in the kitchen with a jar of PB and a jar of strawberry jam and eating a spoonful of each at a time. It was delicious..............and........ FATTENING! So, after that, I took a good look at the J part of this little combo and, as wonderful as it tastes, it has no redeeming nutritional value. Just like that, J was fired and exiled to the same realm of BAD, BAD FOR ME FOOD that bread was previously sent to. Now, I am left with P and my spoon. P is high in calories and fat, but also provides me with protein, which is necessary since I eat very little meat. A tablespoon or two is a good filler for when I feel hungry between meals. This is the end of my PBJ saga and how I came to only getting the P fix of the PBJ craving. In fact, I think I can hear the P calling to me now! There's a spoon in the kitchen with my name on it.... I'm coming!
Do you think that using ground turkey would work well. Thanks for sharing this! My mother-in-law has celiac disease. I am always looking for great recipes to make for her. ❤😊
Emmy, I love your videos. The sound has been difficult lately though. The intro music is so loud and then your talking is so quiet I have to crank my speaker up to hear you.
I make low carb egg white tortillas like pancakes or crepes, just very plain but use coconut flour. I ymuse them with cheeses, cooked meats m, peanut butter & honey, scramble eggs, etc. If made a bit thicker more like Naan with a meal. Green onions minced into the batter make a tasty bread similar to a Japanese bread I've seen before. But, i forgot what those are called. Versatile! Other flours avaliable too used in the Keto community... Casaava, bamboo, Pecan, almond... to try. Good luck. Note: I digest sour dough bread easier that all wheat breads. Buy sprouted breads frozen sometimes for variety too. Thank you for your entertaining video's broadening our world views! ❤ Texas Gram
Have you ever tried Mister Peanut bread? The recipe is very similar, except it uses peanut butter instead of chicken (and it doesn't have italian seasoning.) I call it "magic bread" because it really doesn't taste at all like peanut butter. I've used it for all sorts of sandwiches - roast beef, fried egg, chicken salad, tuna salad & it's great. I've never tried toasting it, but I've read it even toasts well.
In the Netherlands, there's a typical kind of dish which is meatballs in 'jus', which is basically gravy, which allows the meatballs to really absorb all of the flavor. It becomes so soft that your knife glides through them and then you'd spread something like mustard over it typically. I think that this could be an excellent way of using this as a kind of meatball substitute.
When we started the Carnivore diet 2 years ago, my wife found a recipe for a pizza crust made of chicken. It tasted like chicken, not bread, but at least it provided a nice base for the toppings. As a side benefit, it was extremely filling because it was so dense. Two slices and I was full. You might also look into making chaffles.
90 second keto bread is good 1/3 cup almond flour 1 egg 1 tablespoon of melted butter (i use cooking spray and a small drizzle of olive oil instead) 1/2 teaspoon baking powder Spices of your choosing (pinch of salt at least) Mix in a coffee mug. The narrower the mug, the more slices you'll get. Microwave for 90 seconds. Let cool and slice. You can toast them and its almost like an english muffin.
The best store-bought gluten free bread for flavor, texture, and toasting is Canyon Bakery's multigrain variety. The best GF flour blend is King Arthur Flours 1:1 gluten free flour. Much love!
After you tried to toast it, it occurred to me that this is basically pemmican. You could desiccate and pretty much turn this bread into jerky. A little bit of smoke flavor, some sel gris, and a couple hours in the oven at about 150F and I bet you wouldn't be able to tell the difference from turkey jerky. You might want to leave out the Italian seasoning to begin with if so, but the "bread" is just fat and protein with leavening. It should keep forever, just like jerky. The leavening probably allows more moisture to escape more quickly once sliced, speeding up the drying process. Would you try it and see how it comes out?
Try separating the yolks and egg whites, best the egg whites to stiff peaks, then gold into the rest. Should give a higher rise. You'll do fine on less wheat. I've been gluten free for at least 20 years. It makes you expand your horizons!
Thanks Emmy. Was really interested until you bit in and I saw your face. One I can skip and not even think about. You're braver than I am. I might have looked at all the ingredients and said to myself....ditch the baking powder, baking soda, reduce eggs to two (or one double yoker) add plain or italian bread crumbs.... mix with impeccably clean hands - bake at 350° and enjoy Chicken Meatloaf. ❤❤❤Thanks for making it, so I dont have too.
My chickens are about nine months old pushing 10 months and there’s still two of them laying double eggs at least once or twice a week. They’re supposed to stop in normalize usually around the sixth or seventh month. Still going strong though
To toast like bread it has to have starches and sugars to interact with the proteins while it's being heated at the higher temperatures of a toaster. Perhaps adding a little corn starch and sugar to the mix may help with the toasting.
This bread is an whole meal in itself!! Great in terms of ease, pop it in a saran wrapper for lunches, freezable, no need to heat, take to work lunch! Yay!
I made this today using an extra big "and long" bread pan. I cut it into 5 chunks "vertical"and then in half horizontal. Made great buns for sloppy joes. Thank you.
I’d be curious to know if you can turn it into a less savoury loaf to go with more things. Omitting the herbs and adding maybe a hint of sugar and acidity to balance the savouriness ?
Make the chicken braad without the seasonings and put aside to add to the next step. Make the cream cheese, shredded Mozzarella and eggs mixture when making fat head dough. Mix both mixtures together in a kitchen and mixer with a paddle if metal if not use dough hook. Mix well and bake. Let us know how it turned out.
I have a tool in my kitchen that looks very similar to the thing you were using to chop the chicken, only mine is red and Betty Crocker branded for use as a hand beater for cake batter. 😮
Nope. The one by Betty Crocker is also the meat chopper. Although it does work for mixing cake batter, it's intended purpose is to chop the ground meat in the pan.
@@DeeKay0h Yup. I recently learned that Betty Crocker and Hamburger Helper teamed up to create (I mean steal) the idea of the meat chopper and it was a big advertising campaign where they were sold with a box of Hamburger Helper.
Does anyone else only get Sterns and Foster mattress ads during Emmy? I will never buy a mattress from them; it's having the opposite effect on me because they're interrupting my Emmy time.
So many people seem to have problems with wheat. Makes one wonder why. I have a wheat problem so I will try the chicken bread. I miss making/eating sandwiches. I miss making bread too. Oh well so it is. I guess it should be kept in the fridge. Thanks.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
If you made a chicken salad sandwich with seitan 'chicken', it would be the first ever sandwich in which the bread was the meat and the meat was the bread. 😁
Piss off both vegans and carnivores...you sir are an evil genius.
Lol oh nooo 😂😂
I can't believe that's possible XD
chicken club made with chicken bread , chicken , chicken bacon and a fried egg in the middle
@@pinbi7lol loaded chook
This might be really good for bariatric surgery patients! Grains are challenging in newly small stomach and getting enough protien is SUPER important for the healing process and maintaining the weight loss. And maybe making little buns in muffin pans would be perfect serving size wise to make little sandwiches
I would not be able to resist the urge to try turning it into chicken breadcrumbs and then using it to fry more chicken. Maybe a part 2...???
Not sure if it would crumble with moist texture. However, using the batter to coat and fry sounds amazing.
Mix it with grounded pork crackle too creating breading
@@shenglongisback4688 I've used crushed pork rinds to coat chicken. Works pretty well.
😂
@@GaleC69 did u like the taste??
I think it would be fitting to use the bread for an egg salad sandwich, small, open faced or finger sandwiches.
You could call it "Which Came 1st" sandwich.😂
🤣
The only acceptable answer. The rooster.
Love it.
We love your video Emmy. My boyfriend just wanted to say that with vitamix type blenders the best way to get it mixing, instead of going in circles with the attachment try placing it in one of the four corners at the bottom of its length and bringing it up along the corner until the top of whatever your mixing. He worked in a kitchen 4 years before he figured that out! Lol
I think it would've risen more if the floof powder was added AFTER it was blended smooth, mostly cause it starts producing gas as soon as it gets wet, so when you blend it a lot with it already in it, it loses some of its floofiness, if I try it out I'll let you know how it turns out
I'm thinking it was the heat of the blender that caused it to react but....yeah definitely if she does it again mix the baking soda/powder in by hand after the blender right before throwing it into the oven.
@@Starscreamious heat can definitely have an effect, but baking powder reacts to water first, that's why a simple pancake batter will start to bubble in the mixing bowl before you even start making pancakes, that's also one of the reasons why over mixing pancakes gives you flat gross pancakes, but yes, heat quickens the reaction.
@@chubbygardengnome Yeah I did notice that last time I tried to make "fluffy pancakes".
@@Starscreamious the secret to super fluffy pancakes, is to mix it juuuuust enough to wet most of the ingredients, but you want it to be thick and a bit lumpy, the lumps will go away while cooking, I wish I could show ya, I am passionate about the perfect fluffy pancakes xD lol
@@chubbygardengnome I'm hamstrung by my stovetop. It's induction so I can't use a griddle that spans two burners.
This is not it, of course, but I once got curious about how a sourdough loaf made with chicken stock instead of plain water would taste so I gave it a try. To no one's surprise, it wasn't good at all. Bread in soup = good; soup in bread = not good. Lol
To aleviate any possible disappointments, instead try cooking your rice with chicken stock. Much nicer dish than soup-in-bread!
I'm surprised
@Emmymade : Please give Townsend's historic rice bread recipe a try. It's also gluten free. I have a couple of friends with Celiac who say it is easy to make and pretty good. It might also be a fun collaboration video.
th-cam.com/video/2MBxcdv8EDc/w-d-xo.htmlsi=bncxXhTZg5Q6T1L9
When my grandmother developed a sensitivity to wheat (in the 70s, so yikes), she switched to rye (they had to drive an hour to a health store that sold it frozen). So you might try rye flour and see if you have a reaction to that.
Ive heard of people who had sensitivities to something in bread, can’t remember what, but they did well with sourdough
All your videos on alternate breads have taught me, that there is no substitute for real bread. Also, your channel is one of my favorites. Love love love love love.
Though there are better carnivore breads than this that are more breadlike made from egg and protein powder, it would be interesting to see her try those if she thinks they are more breadlike or not.
The next step is a chicken sandwich on chicken bread.
Does eggs/mayo technically count as chicken too 😮
Fun idea
KFC already did that lmao
The chicken should be made of bread.
@@coquigirl0789I would be quadruple down for a double down with chicken bread.
Two years ago, when I was 20, I had an egg that was a triple yolker! Only time I've ever had it happen to me, I caught a picture but it's a shame I wasn't recording because there's no way I'd be believed! I knew double yolks were possible as I've had them a couple of times myself, but never a triple! The egg was a somewhat normal size too which is why it was such a shock lol!
Wow! Three yolks, that's amazing! I had never even seen a double yolk until earlier this summer, but for some reason, my eggs have been full of them since May. I buy my eggs at Trader Joe's and every dozen has at least two with double yolks. I wonder if it's some genetic modification the poor hens have undergone, in which case, I couldn't get so excited about it. That would be a bummer, I wish that thought hadn't just popped into my head - I don't know if I can enjoy them the same anymore! But, still, wow to you for your three yolks egg! 🥳 🥚 🎉
Love this! I found one in this giant duck egg. I was shocked by the massive size approx. 3 inches but when I cracked it and saw the 3 yolks it was even more impressive! I'm shocked yours was a normal sized egg 😅
Oh my goodness! About 20 minutes after watching your video I made this “bread”. I’m so glad you made the comment about using any type of ground meat. I had ground pork (not sausage) in my refrigerated waiting to be used. I followed the recipe you gave but reduced the Italian seasoning to one tablespoon. I think I stumbled upon the “Meat Smoothie”. I’m not afraid of raw eggs. I tasted the “batter” on my spatula after pouring the mixture into my loaf pan. Wow! I found myself scraping every bit out of my NutrabulletRX (it did a fantastic job!) pitcher and consumed it. Yum! Then of course I popped the load pan into the oven. Once baked, mine took exactly 20 minutes at 350 degrees F. I let it cool as you suggested and it was perfection. Very nice flavor and great texture. Thank you for yet another wonderful video. ❤
After several years of keeping our kitchen gluten free for an allergy, we've found our favorite everyday substitute for bread is corn tortillas. Heat them for 20-30 seconds per side on a hot, dry pan or flat top, then proceed as usual. We use them for normal dishes like tacos, enchiladas, etc, but we've been especially loving making tomato sandwiches with them this summer!
Where do you get corn tortillas that don't taste like chemicals, or do you make them? All the store-bought ones I've had suck....
I agree with you there. Store bought corn tortillas in my area are so artificial tasting! My husband and I travel extensively in South America and have had great, freshly made tortillas on many occasions. Once you know what they're supposed to taste like, there's no accepting a third rate substitute!
I once came across a recipe for using red lentils to make a similar easy flatbread.
Unfortunately I can't say it's any good because I haven't tried it yet.
@@NirrrinaI was just coming to comment on the red lentil wraps that I recently made. It is a little tricky at first to have it not stick to the pan while cooking. Next time, I plan to soak the lentils in broth to give it a little more flavor.
corn is highly inflammatory and full of carbs, there are many other ingredients you can use
Emmy the joy in your voice when you got that double yolk brought enough light to to my life brighten my entire week
I like that there's no weird, hard to get ingredients in this.
Chaffles are my go to burger and sandwich bun instead of bread.
2 eggs
1 cup cheese.
My preference is 1/2 cup ricotta and 1/2 cup of mozzarella or cheddar. To make a crust
Heat up your mini waffle iron
Mix together ricotta and eggs.
When the waffle iron is hot sprinkle the cheese on the waffle iron top with just enough of the batter to cover and sprinkle on some more cheese. Creates a very tender and fluffy chaffle with a nice crispy crust.
Other option is cloud bread made in the waffle maker
2 eggs
1/2 teaspoon cream of tartar
Tablespoon of cream cheese
Finely treated mozzarella or cheddar to create a crispy crust.
Turn on your mini waffle maker
Separate yolks from whites.
Beat egg whites to stiff peaks with the cream of tartar.
Mix the egg yolks with the cream cheese and then fold in the egg whites.
Basically repeat cooking instructions for the chaffles with the cheese batter cheese.
The cloud bread texture is identical to me as an eggy French toast on the inside but without the bread.
Basically, it's chicken meatloaf. It does look like bread. I bet if you used poultry seasoning instead of Italian seasoning it would taste like stuffing.
Can you imagine making meatloaf and calling it bread? Glad you made this for us!
😂 That's what I thought, isn't this just a chicken meatloaf??
break down the word meatloaf, chicken bread is a synonym
@@ashtonjames8701except that loaf and bread aren't synonyms. Loaf is just the shape we get most breads in. It's also the shape meatloaf comes in.
Yup I was thinking this just chicken loaf
Is this how meatloaf is? I thought meatloaf would be more moist and crumbly.
I think I would separate the eggs, mix the yolks with the chicken and seasoning, then whisked the egg whites to a firm peak, then fold in the whites in thirds using the first third to slacken the chicken mixture then gently folding in the other 2 thirds a third at a time gently. I think doing this would give a nice rise to the 'bread' and not make it so dense and give it a more airy bread like texture, just my idea. Love your vlogs, got any more M.R.Es hiding in your closet for you to taste?? Seen some M.R.E. tastings that were 24 hour ones, once they separated it in to meals they just used the contents for their food over 24 hours, usually starting with lunch, then getting on with daily life and just filming each meal time, just a thought for you to try when you do a 24 hour ration.
All the best from the UK. xx
I love how when something is not great or even bad, your face shows it immediately! So honest! 😂
Random thought: I'm really glad you keep in the "mishaps" when you're cooking, like almost putting the paper in and your fuel tank being low. It's definitely nice to see that someone who does this for a living like you still makes "mistakes" if you could even call them that. Makes me feel less bad when I do it!
There is a recipe for "Keto Pizza Crust" that uses canned chicken+eggs+mozzarella. It was really tasty.
You can see how passionate Emmy is about food when she talks about bread❤
Mary’s Test Kitchen has a keto-friendly high protein bread that I would be interested in seeing you try! Her recipes are usually pretty solid. Enjoyed this video as alway!
LOVE Mary!
I love Emmys videos do much but I’ve literally seen the “Stearns and Foster” mattress ad so many times during her videos that I’m mouthing the words every time it comes on. Lol.
I think it's funny when after those ads come on she does a Helix mattress advertisement.😆
And the copy is like a “recipe” for bed.
Hey Emmy, I really recommend chaffles made in a mini waffle maker. Basic recipe is 2 eggs and 1 cup cheese.
I prefer though for a more tender chaffle to use 1/2 cup ricotta cheese and reserve 1/2 cup of Finley grated mozzarella or cheddar. I sprinkle some of the wheeze into my waffle iron then add some of my batter and sprinkle a bit of cheese on top.
It comes out crunchy and toasty on the outside and tender and fluffy inside. Great mild flavor perfect for burgers and sandwiches
I always wonder about these keto breads whether adding a little yeast would at least make the flavor more bread-like, even if it didn’t change the texture.
That’s what I was thinking! I’m so tempted to try it with some nutritional yeast.
I've done it and it does!
@@mah4angelNutritional yeast tastes nothing like bread-making yeast
I love using the ground meat separator. My husband laughed when I bought it and said it wasn’t a big deal to just use a spoon or spatula. Lol He ate those words quickly!
My fiance has one from when he was living on his own and I see it's use but also don't use it as much as I use a spatula to separate ground meat that I'm cooking. I also don't like doing dishes so I use the fewest possible..
I hate how the meat gets stuck in the crevices
9:00 You should have added the baking soda/powder after the blender. I'm thinking the heat made by the blending action caused it to react in the blender instead of in the oven.
It’s kinda like the kitchen equivalent of how Nile Red made grape soda from plastic gloves! This is pretty cool! 🤣
I can assure you that Emmy knows about the various gluten free breads and grains you can use. But her videos lately have been things not everyone hears of or will even try. Bread from rye, rice, this, that, yes, those have been around for centuries. But chicken? I enjoyed the video Emily, keep up the good work :)
Those still have carbs though this is meant for keto diets
This would definitely be something I would make if I had a processor, idc about any diet fads, but I recently realized I get stomach cramps when I eat bread or pasta.
I imagine this would be great when seasoned with kardemon and with romaine lettuce, tomatoes, spinach and cream cheese for the sandwich filling!
I'm so glad you made the chicken bread. I've seen others do it and they just sing its keto praises without a full review. Thank you for the honest analysis!
Haha I think some of those reviews always come from people who haven’t had bread in so long that they’ve forgotten what it’s like.
@@OncleClara that's probably true!
Omg. Will probably make during Passover!!
(baking powder is permissible, it's yeast that isn’t)
When I make carnivore bread, I take al of the moisture out of the chicken first. Cook it, food process it, then bake it in the oven. Repeat until it's flour. Then you add the eggs and blend it. It will not be soggy then. :)
I used this method to make pizza crust, and OMG, I was so surprised at how well it came out. Definitely on my pizza rotation.
Sounds great! Thanks for the idea!
Did your crust get crunchy around the edges? Based on Emmi's comments about the toast, it sounded like it was still spongy (somewhat wet) inside. The worst kind of pizza I can imagine would be one with a soggy crust! Did you roll it out into a traditional circle shape and did that work out well? 🍗 + 🥚 = 🍕 Now, that's an interesting equation!
@@terrig7006 I used this recipe, but I amped up the flavor by using rotisserie chicken, and replaced the olive oil with garlic-herb butter. th-cam.com/video/1hXEQ_tbkos/w-d-xo.htmlsi=2_3UCZ9QlhtAWs6Q
Almost 3 millions subscribers. Truly amazing, well deserved 🍻🍻
This bread looks delicious! Must be awesome for BLT + Mayonnaise!
Perhaps using chicken breast and instead of stir frying it, boiling in water or roasting it plain without any added fat instead of the mixed ground chicken you used, then grinding it in your blender (or food processor, if not using a nice blender like yours) might lower that "moisture", maybe? Perhaps also using more whites than whole eggs (or even just egg whites) could be useful for that purpose on top of that, as well. 🤔
I'm on a 80-100 grams of protien per day diet, so this is exciting! Thanks, Emmy! I spend a few cents more for jumbo eggs... 8 grams of protein (normally it's 6) plus, the occasional double yolk! 🥚 Wonder if it will work with ground turkey? 🤔
It will work with turkey. Carnivorous Chef has a Thanksgiving stuffing recipe made with ground turkey and pork rinds to make "cornbread." It came out very tasty
@@zoenesin520cool! Thanks for the info 😊
Emmy, try Einkorn flour that is organic. It's most likely either the triticale wheat, which tends to be GMO and loaded with pesticides that's causing your skin reaction. My daughter has excema flares, so I have to watch what I bake with.
Seems like you don’t know what GMO means then. Wild mustard itself has been ‘GMOed’ to become your everyday kale,broccoli,cauliflower,cabbage and Brussels sprouts
The best keto bread I ever made has three ingredients shaker cheese eggs and baking soda that's it comes out super fluffy and no it doesn't taste like cheese but I've also made some pretty good keto bread using play protein or almond flour even adding in things like chia seeds or flax seeds for some added fiber and still leavening it with baking soda also if you're making a lot of it I don't wanna bother with an oven you can make some pretty good microwaved recipes I just find it more convenient
Emmy I have the same problem with wheat bread. That's why I switched to buckwheat you can have your yummy bread without the issues 😊 you can even try buckwheat noodle pho😊
I was at someone’s house today (a new neighbor) and they had water pie!! It reminded me of the time you made it and yes, I tasted it, and loved it 😂
I thought WAIT, I’ve had no Emmy videos show up in my feed?!?
I’m so glad you’re here making chicken bread and I’m so happy to see you.
Oh no. Oh Emmy 😩😩😩 you always love your toast!! You’ve indulged in so many enjoyable bread treats, and every time you try a schmear be it a jam, a butter…any spread you get so jazzed about your bread :(
I’m so sorry, I worry that it’ll happen to me too. Sigh, the joys of getting older!
Beats the alternative I guess 😩
I love that mix and chop tool. I got one through Pampered Chef. It is great for mashed potatoes and also mashing up eggs for egg salad!
I just used mine for the first time for taco meat. I used it to stir it too.
@@pamelaprince9702
For really fine textured meat like Taco Bell’s (for example), add a little water to the pan of ground beef before chopping with your meat chopper and proceed with the browning and finely mashing. The water disappears leaving a very fine textured meat to flavor with seasonings.
A smaller version of the meat chopper that I use on hard boiled eggs (yolks) when making Deviled Eggs is an (I think it is an) Herb Muddler. Looks similar to the meat masher, but smaller and not as… toothy? 😅
Have you tried chicken bread from chicken 'flour',, aka dehydrated chicken? I've heard about it but not tested yet. It sounds like it would likely be less wet and not need so many eggs. Thanks for your videos, be well!
It probably doesn't actually need so many eggs... almost everything keto has extra eggs for more protein and fat which makes it difficult when you can't eat eggs but are looking for gluten free, low-fat, low-carb recipes... I've taken a keto mug cake recipe that had 2 eggs and doubled the flour (which would mean 4 eggs) while using 1 tablespoon of ground flaxseed to hold it together and it was perfect. I didn't even soak the flaxseed to turn it into a substitute egg.
Floating around on TH-cam there's a recipe for zucchini flour bread. You are supposed to let your zucchini grow as big as it can. You peel, deseed and on a mandolin, slice it tissue paper thin. Let it dry completely, pulverize into a powder and use like regular flour.
Bob’s Red Mill sells a Gluten Free bread mix that is delicious in both flavor and texture. It works in my bread machine, and I add yummy things to it like hempseed and walnuts. Highly recommend! Also, their 1 for 1 GF flour is excellent for a straight replacement in many recipes
Have you tried sprouted wheat or sprouted spelt sourdough breads? The spouting and fermentation can help. If it works maybe you could do a make it yourself video.
Seems to me like there's something missing; some sort of acid to activate those leavening agents. I might just have to give this one a try and maybe add 1/2 T of ACV just to give that baking soda and baking powder a chance to do their job and add some height to that finished loaf.
This looks to me like something you would serve with gravy on it and serve with potatoes and corn at an old-fashioned Rexall Drug Store Lunch Counter.
I have celiac and the recommendation I have for bread is canyon bakehouse brand. Nowadays, I'm calorie and carb counting, so I eat carbonaut or base culture bread. In my opinion, there are really good bread substitutes out there especially from local gluten free bakeries.
Often times a bread intolerance is misdiagnosed and it's actually an intolerance to all the poisons we put on our flour prior to baking, like how in the US wheat flour is often dried with glyphosate. You might find that getting pesticide free flour and then making your own bread (which doesnt contain all the preservatives of the store-bought kind) is much less harsh on your body
I'm gluten sensitive. I use King Arthur 00 pizza flour to make bread. It is made from soft red winter wheat which is lower in gluten.
I can't imagine the trial and error process with stuff like this, everybody's so creative fr
I have found that with certain "breads" , if you CAN, butter it before you toast it and it helps to crisp the surface. My question is; "In what setting would you eat/serve this?"
Between Maria Emmerich and Indigo Nilli I have a mash up recipe that is the best I've had of a Keto bread, it has some arrowroot powder, nutritional yeast, and regular yeast to give the typical egg white powder bread a much better consistency and rise and all. Is it a match for real gluten bread? No but it is close enough that I don't crave real bread anymore. It's great for sandwiches and toasted cheese but it doesn't soak up soup like regular bread either.
I love your content. I love your fashion sense. I love the shirt you are wearing today. I love the colors. That shirt looks amazing on you. Your content ROCKS! 3:36 I have one of those meat choppers too. Mine is blue. My mom got it from I believe the dollar store or Walmart. I can’t remember where. I love it. It works wonders.
I would love to see you make Ployes, the northern-Maine/Nova Scotia buckwheat pancakes that are incidentally vegan and look like huge crumpets. Maybe they fit into you new diet? I think they are gluten-free
The mix n chop tool should be used later in the cooking process, then the meat doesn't stick.
I was diagnosed with non celiac wheat allergy 11 years ago. So many options now. But the calorie count increases as wheat is often "empty" calories when grown in the states. Also watch for sugar added to gluten free items to make them crispy.
When I was on Keto I used to make chicken pizza dough all the time. It’s like a thin crust pizza though. It will crunch better if you do everything thinner than you would for regular bread and it improves the texture.
Also, I used canned chicken bc it is already soft and cooked. You drain the can then dry it off some…. Think more like a chicken tortilla with pizza toppings… it was SOOO delicious
It's chicken meat loaf! Homemade, real sourdough & fermented foods help with skin issues, which are due to gut-microbiome dysbiosis. Silver Fern Brand has healing supplements for Gut health. It isn't the gluten in the bread that's necesarily the issue, unless you have Celiac. It's more likely the glyphosate (pesticides) that are sprayed on the grain crops that are the problem. Buckwheat bread or pancakes can be yummy! I love 90 second microwave Coconut Flour bread. I gotta make some meatloaf & use it as "bread"! It would be interesting to see Black bread with Silkie meat!
I've also said this before - the plants might be roundup ready, but our bodies are not. When its so freely used on our food and the prevalence of autoimmune diseases seems to be constantly rising, you start to wonder where the connection could be. Our bodies are adapting to literal toxins by rejecting the entire thing
I make 90 sec almond flour bread topped w/Everything But The Bagel on top. You have to slice & toast in a pan with butter then it's good to go.
Great video as always. I'm sorry to hear you're having a reaction to wheat. You might like Lupin flour. It's more expensive than wheat flour, I ordered it from Amazon. I've been making simple pancakes with it, and while they are a little lighter than those with wheat, they taste good. I mean really good to me. There is no weirdness to them other than that they are yellow like a yellow cake. The texture is the same as with wheat flour too. It's close enough to wheat minus the gleuten, that I've worried, "This can't be good for me" (lol) but it is. Now, I wont be putting it as a staple like bread used to be in my diet, but one could. There is a youtuber, I think it's ketofusion in Australia they have lots of videos showing how they use it, and some use yeast. I haven't tried that, but it's easy to imagine it might give that classic yeast bread taste. I'd love to see your take on it.
I love English automatic subtitles~
Emmy: throws chicken to the pan
Subtitles: Music
I'm right there with you Emmy. I have IBS so I have to eat gluten free (which I don't like) and I miss eating toast with peanut butter in the mornings. ☹️
I’m with you. Stuck eating GF and I miss real bread.
Generally, I just eat rice or corn tortillas instead.
Schärr makes some of the best generally available breads and cookies. It’s pricy, but it is sealed up with science magic so it lasts months as long as you don’t open it. It is great to have on hand when I get a craving for the foods I grew up with.
PBJ was always my favorite sandwich, and, truthfully, still is, if I were to actually eat a sandwich. Although I love bread, and do occasionally still eat it, my rheumatologist suggested I avoid it as it can increase inflammation that will worsen the pain of rheumatoid arthritis and fibromyalgia. So, there goes the bread part of PBJ and you're left with PJ. I thought to myself, I can still have all the flavor, all I need is a spoon! This commenced my habit of standing in the kitchen with a jar of PB and a jar of strawberry jam and eating a spoonful of each at a time. It was delicious..............and........ FATTENING! So, after that, I took a good look at the J part of this little combo and, as wonderful as it tastes, it has no redeeming nutritional value. Just like that, J was fired and exiled to the same realm of BAD, BAD FOR ME FOOD that bread was previously sent to. Now, I am left with P and my spoon. P is high in calories and fat, but also provides me with protein, which is necessary since I eat very little meat. A tablespoon or two is a good filler for when I feel hungry between meals. This is the end of my PBJ saga and how I came to only getting the P fix of the PBJ craving. In fact, I think I can hear the P calling to me now! There's a spoon in the kitchen with my name on it.... I'm coming!
Do you think that using ground turkey would work well. Thanks for sharing this! My mother-in-law has celiac disease. I am always looking for great recipes to make for her. ❤😊
Emmy, I love your videos. The sound has been difficult lately though. The intro music is so loud and then your talking is so quiet I have to crank my speaker up to hear you.
Life is bread, bread is life.
I make low carb egg white tortillas like pancakes or crepes, just very plain but use coconut flour. I ymuse them with cheeses, cooked meats m, peanut butter & honey, scramble eggs, etc. If made a bit thicker more like Naan with a meal. Green onions minced into the batter make a tasty bread similar to a Japanese bread I've seen before. But, i forgot what those are called. Versatile! Other flours avaliable too used in the Keto community... Casaava, bamboo, Pecan, almond... to try. Good luck. Note: I digest sour dough bread easier that all wheat breads. Buy sprouted breads frozen sometimes for variety too. Thank you for your entertaining video's broadening our world views! ❤ Texas Gram
Have you ever tried Mister Peanut bread? The recipe is very similar, except it uses peanut butter instead of chicken (and it doesn't have italian seasoning.) I call it "magic bread" because it really doesn't taste at all like peanut butter. I've used it for all sorts of sandwiches - roast beef, fried egg, chicken salad, tuna salad & it's great. I've never tried toasting it, but I've read it even toasts well.
Fantastic point. Toasted bread does taste alive and vibrant
I love how you have your video progress bar or tha chapters set up Irdk what I’m talking about but it shows a lot of professionalism
I'm curious to see a grilled cheese made with this :o
I use canned chicken as a base for a pizza crust. It’s delicious
In the Netherlands, there's a typical kind of dish which is meatballs in 'jus', which is basically gravy, which allows the meatballs to really absorb all of the flavor. It becomes so soft that your knife glides through them and then you'd spread something like mustard over it typically. I think that this could be an excellent way of using this as a kind of meatball substitute.
When we started the Carnivore diet 2 years ago, my wife found a recipe for a pizza crust made of chicken. It tasted like chicken, not bread, but at least it provided a nice base for the toppings. As a side benefit, it was extremely filling because it was so dense. Two slices and I was full.
You might also look into making chaffles.
90 second keto bread is good
1/3 cup almond flour
1 egg
1 tablespoon of melted butter (i use cooking spray and a small drizzle of olive oil instead)
1/2 teaspoon baking powder
Spices of your choosing (pinch of salt at least)
Mix in a coffee mug. The narrower the mug, the more slices you'll get. Microwave for 90 seconds. Let cool and slice. You can toast them and its almost like an english muffin.
Always enjoy watching you make different things. Appreciate that you don't edit out oops. When something doesn't go right. :)
I dare Emmy to make a peanut butter and jelly sandwich out of that chicken bread and serve it to her family. Hahaha!
The best store-bought gluten free bread for flavor, texture, and toasting is Canyon Bakery's multigrain variety.
The best GF flour blend is King Arthur Flours 1:1 gluten free flour.
Much love!
You always help to give the Internet purpose.
After you tried to toast it, it occurred to me that this is basically pemmican. You could desiccate and pretty much turn this bread into jerky. A little bit of smoke flavor, some sel gris, and a couple hours in the oven at about 150F and I bet you wouldn't be able to tell the difference from turkey jerky. You might want to leave out the Italian seasoning to begin with if so, but the "bread" is just fat and protein with leavening. It should keep forever, just like jerky. The leavening probably allows more moisture to escape more quickly once sliced, speeding up the drying process. Would you try it and see how it comes out?
I’ve seen a Japanese recipe similar to this except it uses miso and eggs as the binder and had walnuts added.
Try separating the yolks and egg whites, best the egg whites to stiff peaks, then gold into the rest. Should give a higher rise. You'll do fine on less wheat. I've been gluten free for at least 20 years. It makes you expand your horizons!
Hugs Emmy. I’m in the same boat as you with on the bread/flour. I use the meat Chopper in my instant pot.
Thanks Emmy. Was really interested until you bit in and I saw your face. One I can skip and not even think about. You're braver than I am. I might have looked at all the ingredients and said to myself....ditch the baking powder, baking soda, reduce eggs to two (or one double yoker) add plain or italian bread crumbs.... mix with impeccably clean hands - bake at 350° and enjoy Chicken Meatloaf. ❤❤❤Thanks for making it, so I dont have too.
My chickens are about nine months old pushing 10 months and there’s still two of them laying double eggs at least once or twice a week. They’re supposed to stop in normalize usually around the sixth or seventh month. Still going strong though
To toast like bread it has to have starches and sugars to interact with the proteins while it's being heated at the higher temperatures of a toaster. Perhaps adding a little corn starch and sugar to the mix may help with the toasting.
You could also try putting butter on the slices and fry in a pan. Kinda like a grilled cheese.
This bread is an whole meal in itself!! Great in terms of ease, pop it in a saran wrapper for lunches, freezable, no need to heat, take to work lunch! Yay!
Might be better to pan fry it in butter instead of the toaster to give it more of a crust and crunch
Tik tok missed the mark here. This is basically Italian meatloaf with baking powder/soda added. Looks like a Hello Fresh recipe I made once.
I think all of the Stearns and Foster ads were longer than Emmy's video, lol!
Emmy, the meat chopper is fantastic for mashing avocado and making guacamole. We have two of them.
I made this today using an extra big "and long" bread pan. I cut it into 5 chunks "vertical"and then in half horizontal. Made great buns for sloppy joes. Thank you.
I’d be curious to know if you can turn it into a less savoury loaf to go with more things. Omitting the herbs and adding maybe a hint of sugar and acidity to balance the savouriness ?
Make the chicken braad without the seasonings and put aside to add to the next step. Make the cream cheese, shredded Mozzarella and eggs mixture when making fat head dough. Mix both mixtures together in a kitchen and mixer with a paddle if metal if not use dough hook. Mix well and bake.
Let us know how it turned out.
I have a tool in my kitchen that looks very similar to the thing you were using to chop the chicken, only mine is red and Betty Crocker branded for use as a hand beater for cake batter. 😮
Nope. The one by Betty Crocker is also the meat chopper. Although it does work for mixing cake batter, it's intended purpose is to chop the ground meat in the pan.
Learn something new everyday.
@@DeeKay0h Yup. I recently learned that Betty Crocker and Hamburger Helper teamed up to create (I mean steal) the idea of the meat chopper and it was a big advertising campaign where they were sold with a box of Hamburger Helper.
Does anyone else only get Sterns and Foster mattress ads during Emmy? I will never buy a mattress from them; it's having the opposite effect on me because they're interrupting my Emmy time.
Only them. It’s exclusively mattress time with Emmy videos
Best mattress we have ever slept on! ❤
So many people seem to have problems with wheat. Makes one wonder why. I have a wheat problem so I will try the chicken bread. I miss making/eating sandwiches. I miss making bread too. Oh well so it is. I guess it should be kept in the fridge. Thanks.
ketfriendly yes, not quite carnivore friendly with the oil and spray.. just use lard.