Steve, I've been diabetic for over twenty years and can't even remember how many times I've tried going low carb for my health. I can't stand 'bread' made from nuts so bread has always been my downfall, dietarily speaking. I had lost hope of ever being able to stick to a healthy-for-me diet, but that all changed when I found your channel some months ago. What you do in developing recipes is truly inspiring and you have the palette of a professional chef. I'm not in a financial position to try to come up with my own recipes at this time, but I trust that yours will bridge the gap between so-called 'real' bread and the low carb life I need to live for good health. Thank you from the bottom of my heart, Steve. You are truly appreciated.
I kid you not, rye bread toast with my morning coffee was the hardest thing to give up when I started keto. In fact, I cheated on dear keto several times just for the comfort of that hot, buttery rye toast love affair. I've ordered all the necessary ingredients that I didn't have in stock. If this is as good as you say it is...well, let me simply express that I'm all a-flutter just thinking about it. You are the Chaffle Master.
OMG!!! I made these this morning... they are the bomb! It took longer for my sourdough to be ready to use, I checked online and it stated it could take 7-10 days. So I was in that timeframe at 9 days.
Just to clarify -- the 6 day process to create a sourdough starter is a ONE TIME DEAL. Yes, it takes 6 days BUT it's only like 3 minutes of active "work". And the payoff is that you now have a sourdough starter that will last forever (or as long as you invest 30 seconds a week "feeding" it). After the first six days, you could literally be making rye bread chaffles EVERY DAY if you wanted to.
A microbiologist named Debra Wink studied sourdough starters in-depth and recommends using pineapple, orange or apple cider instead of water on Days 1-3 to get optimal pH and avoid starter failures. For nerds only: www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
I find using distilled water works far better for the fermentation process. Chlorine and ammonia gets added to treated tap water and will usually kill off many of the bacteria in it. Unfortunately, using tap water for fermentation will also kill off the wild yeast. Distilled water doesn't have chlorine and/or ammonia in it which makes wild yeast happy.
One more step in the process! You can turn your starter into a powder to store it in the pantry rather than keeping it in the fridge. I did this for bread machine sourdough style bread before keto & its so handy. 1.Turn on the oven light 2. Weigh out a tablespoon of the rye starter you made then spread it thinly on a piece of parchment paper on a cookie sheet. 3. Dry your rye starter overnight or 18 hours or so, it depends on the humidity. You'll easily be able to tell when it's completely dehydrated. It will look like big flakes. 4. Weigh the flakes on a scale that measures in grams, it will be really light, maybe 6 to 10 grams. 5. Now that you know how much dry starter to use per recipe dry the rest of the batch, run through a blender or food processor & store in a jar. As long as it stays dry it will last forever! Thank you Steve! Your creativity is awesome! I never would have thought to use starter powder for a chaffle! Your chaffle series has been a game changer for my family
Not gonna lie, this is my weekly go to video and I can’t live without this bread now. I TRIPLE the batch and I love it. Thank you, thank you, thank you!!!!
Oh Jes Jes Jes!!! Here in Finland rye bread is our lifeline. It is the only thing I've really missed being on Keto. I think rye is so healthy and good for us in so many ways. Thank you for the video.
I just inhaled the most delicious Reuben on Rye!…..Thank You🌹 I had one substitute - I didn’t have Pecan Flour so I used simple Peanut Butter Powder and turned out great. I’m so happy 💃
There hasn’t been a good low carb PBS cooking channel for a few years, George Stella is the one I remember; you would be excellent doing a Serious Keto Cooking show.
Alton Brown was hired by the Food Network after he sent in a DVD of a pretend show he made from home. He had theatre background and his wife had some camera skills.
20 net carbs and little to no spike in blood sugar is keto. Tell it to the 20+ Lbs I’ve lost, and the 80+ Lbs my mother has lost (with A Fib, so go tell John Hopkins’ cardiologists that they’re “wrong.” I’ll wait). Sooooooo, to any of the “keto pros,” mind your business, follow it the way you choose, ppl can still get the same results, which is reaching AND maintaining their goals to their lifestyle. ANNNNNYWHO, this sandwich looks great! Especially for bread lovers like my mom! ❤️❤️❤️
I use a touch of wheat gluten in a couple of recipes, like egg roll wrappers for a binder. But in the 3 months I've been committed to being keto, I don't think I could do it without it being a little dirty, those days feel like a cheat day! So the food police can keep on, keeping on. Overall losing weight and feeling better and that's what counts. I can't wait to try a few of your recipes, they sound great!
Something I tried on my second batch and worked great: add 1/2 T per batch of dark chocolate baking powder (I used Hershey's Special Dark) to make pumpernickel chaffles. Every bit as delicious! And it adds less than 1 gram net carbs to the entire batch.
Don't feel you need to apologize. Frankly, very few people are truly "clean" keto anyway. The A1 casein protein in the mozzarella would be a bigger problem for them if they were. The rest of us live in the real world and do the best we can.
Serious Keto For nerds only - Part 1 - www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1 Part 2 - www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
Dirty keto is still keto. We all got to do what we must. Thank you Steve for the fantastic recipe as always hope you and your family had a terrific Christmas!
I agree. I have been feeling a bit down lately and have been eating more but I still choose carefully what I eat. Much better than eating a packet of crisps or bag of sweets or regular chocolate.
Follow-up on failed starter and chaffle I posted about last week. I started over with the starter, using water at 105 degrees and storing in my microwave between feedings. Today was day 7. I made the chaffles and they really do taste like rye bread! Yay!
Steve!!!! I’m so glad UA-cam brought this forward to me…. I miss rye bread so much!!! Mom grew up in Denmark and made rye bread every week and I’ve done the same on and off for years.
Steve! It's like you read my mind. I've been searching all over the internet recently for a low carb version of rye bread and not really finding anything conclusive and then here you come. Thank you! Thank you! aaaaaand.... Thank you!
Thank you Steve! So well timed for the leftover Christmas ham! I LOVE Reubens so this will be a true blessing. You are so creative and offer such a nice variety of recipes it is so easy to stay on the KETO track! Ordered the pecan flour so looking forward to 2020! Happy New Year to you and your family!
My experiments with the pecan flour have yield some pretty tasty results. It has a lot of potential for both sweet and savory pie/tarte crusts with a deeper flavor than what you get from almond flour.
I just hit day 7 with my rye sourdough and made my first batch of rye chaffles. You are not exaggerating in the least when you say they are 100% rye bread tasting! I see Reubens in my not-too-distant future! I am not on keto, Atkins, paleo or any other low carb "diet." I am prediabetic and doing my own low-carb thing to try and reduce my A1C (so far, I've dropped to 6.1 from 6.3 in just a few months and lost over 40 pounds). I have subscribed to your UA-cam channel and look forward to more recipes.
I tried this out and the flavour is amazing. It is a little time consuming to make the starter, but it definitely lends to a rye flavour in this chaffle. I have another recipe that I used to make a rye loaf and by adding the rest of the starter and more mustard, it made a very good replica of the rye flavour bread that I love so much. If anyone wants the recipe, just send me a message. Thank you for your experimentation Steve!
OMG!! You had me at "pecan flour"!!! I CANNOT eat almonds/almond flour/almond butter and have just started experimenting with pecan flour - I am so excited to see what you have coming up!!
Wonderful you done it now I am looking forward to putting this together Thank you so much. When most reach their goal and feel solid with the their health healing one can start to add more of the other healthy Keto oriented foods in their diet.
Keto is a very extreme diet and not a healthy one for long term. We need some carbs to survive! I eat carbs but I am careful of not overdoing it--I do not starve myself into ketosis as I feel this is extreme and not necessary--I am quite active so I burn off any carbs I eat. I love your recipe! Thank you!
Do yourself a favor and buy the commercial corn dog maker on Amazon, I bought one and OMG The difference in the product it produces is like day & night, The good thing about it is that you don’t have to cut the Hot dog in half so you get a bigger corndogs and the pattern is way much better looking and more pronounced, The price isn’t really high it goes for around $128, very worth the investment!
My husband loves rye bread and because of NAFLD I can have no grains. This coupled with a recipe I saw below will allow us both to enjoy rye bread. Thanks for sharing.
Whoa...so freaking happy to see this! I include as much fermented foods as I can in my Keto woe, so the idea of a sourdough starter hits the high notes for me. Starting my fifth year of Keto. Don't mind a little dirt (I sometimes use Vital Wheat Gluten --- shocking, I know!) My health has turned 180° to the better including a massive slow down of a slow growing cancer (my doctors are all in on my cancer-fighting-Keto-woe) I am using Keto to feed my non-Keto family and it is recipes like yours and the small amount of Vital Wheat Gluten in certain recipies that puts a meal on the table for everyone. Great job, here Steve!!
I did a test run on a keto/lowcarb English muffin yesterday and I used vital wheat gluten. Texturally, it came very close to the chew I remember. And honestly, I think a lot of people see the word "wheat" in that product and think that it's evil. First and foremost, VWG is a protein.
@@SeriousKeto "...see the word wheat..." Exactly, which is why I rarely admit that publicly. As long as there is no problem with gluten intolerance and one doesn't mind a little dirt I am ok with VWG. Thanks again for your rye starter...will be doing this very soon. Am off to Hawaii (from Missouri) for a week. Wondering what kind of Keto shenanigans I may discover there! 😁
Looks delish! You keep bringing us these awesome videos please!!! Even if there’s people that have to continue to be nasty! I don’t get some people! Thx for your great content as always!
Hi Steve! Thanks again for all your hard work with your recipes, etc. My husband sometimes looks over my shoulder when I'm watching your videos. He doesn't do Keto but supports me all the way. He has read some of the comments people write on your videos along the way and he said; "What is wrong with these people?? You spend lots of time and money to bring us these recipes to help us to have creative ways of eating. If you don't like it, don't watch it, move on and watch something else! Why do people have to be so mean!" BTW, he loves your shirt! LOL Oh, he also said to tell you... "My wife loves your videos. Keep up the good work!" Thanks again for all you do! Hope you and your family enjoyed your Christmas and have a happy new year. Oh and hope your having a good time in Hawaii! :)
Thank you to you and your husband for the kind words. It's too bad I deleted 4 comments today that you're husband could have read -- I was called all kinds of names, told to kill myself and told to get of the internet. All with lots of caps, F-bombs and exclamation points. So reading your message makes me feel better. 🙂👍
@@SeriousKeto I just showed my husband your response. These are his words. "You can't please everybody in life but if you can reach out to just one person and make a difference in their life then what you are doing is all worth it!" These are my words: "Screw the naysayers!" There are so many of us who are loving what you do! ALL of what you do is APPRECIATED! I always look forward to what you'll put out next!
Steve,great video as always. I would love to see some experiments with that starter. I miss my dad's sourdough pancakes so bad. Not Rye bread fan but still a neat video. I would like to suggest a video idea. You pointed out ordering some of that pecan flour. Would you consider doing a "My Pantry" video? My thought is a video for beginners that is basically like a shopping list of the "must have" items in your pantry. Things like flours, seasonings, oils, ect and a quick description of what you use them for. Then give links in your description and watch my credit card SMOKE!! I think this would be a very helpful video!
That is on my list for the new year. Both pantry and what I consider essential kitchen tools (in various price ranges). Look for that in late January or early February.
Oh, baby. Raw beef and onions for New Year's. Thanks Steve!! Missed my Cannibal Sandwiches! (Steak Tartare for those of the fancy set.) Deborah from West Bend.
You are a genius! I so enjoy your recipes and the things you come up with. I have no problem with dirty keto. I just concentrate on keeping my carbs very low. If you follow Dr. Eric Westman his protocol is dirty keto too. Now that you've explained the math and how little of the actual flour ends up in the chaffle I think your rye starter could be converted to a regular sourdough starter using either organic wheat flour or organic Einkorn flour and almond flour instead of pecan flour.
12 days and finally getting a small rise !! About 1/4", which is the amount of my discard. So it really isn't " growing- just maintaining. My bedroom smells like a bakery but it's much warmer here than the rest of my house !
If you are using tap water, try letting it sit a day with top open and chlorine will evaporate. Chlorine can inhibit the growth. I keep a small container of water for feeding my starter. Might help it to grow faster. Also can put into oven with light on to help it grow.
You are a life saver ! I haven't eaten but a few pieces of plain white bread in 10 yrs !! Rye bread, (and my downfall), is rye bread. Savin up my money now for flours! Gotta couple questions. Hope you'll answer them. Why did you throw out ya throw out a tbsp of starter rather then just add to the mix? Ratio/proportion thing?? Once you make your starter, do you throw out a tbsp each time you "refeed" your starter ?? Bless you for this channel. I am truly addicted !! Thanks !!!
I'm not a sourdough expert by any stretch. All the sourdough starter info makes that recommendation. I'm assuming it's to make space and keep ratios intact. Once you get past the initial phase, I would think that that tbsp that you throw out would just be used in your "bread".
I love sourdough and rye but would love a quick sourdough option. Not that the starter is super difficult but im sure most wouldnt keep up with it. You should definitely experiment with a quick sourdough if you havent it would be appreciated. Great Videos
This is awesome. I've said it before, I think you should be marketing these. I'd buy 'em. I cannot make a waffle to save my life and I've got a beautiful, expensive, restaurant style waffle maker, even that cannot help me. I'm a great cook, but waffles escape me. I usually just make these recipes and "pancake' them. (Apologies to you grammar purist that I used pancake as a verb.) If you packaged these, I'd buy 'em, that's all I'm saying my friend. You could call them "A Waffle Field of Dreams".
How timely, I took a month off keto and learned how to make sourdough bread in that time. My starter just happens to be 100% rye. Will be experimenting with starter, oat fiber, lupin flour and vital wheat gluten to see if I can come up with a keto sourdough bread.
Merry Christmas happy new year and you just made my 2020 can't wait to do a Ruben sandwich. May you get everything you want in this new year god bless. Stay safe stay strong stay healthy and enjoy life👨🍳🎅🥩🥓🌶🚍
I came really close to nailing a graham cracker using pecan flour before the holidays. Once I get back from vacation, that's going to be a priority for me.
It's taken me awhile to comment since it's taken a bit of time to make the starter. I used it yesterday to make my first Rye Bread Chaffle 'Reuben" with homemade Sauerkraut & Russian Dressing with leftover Corned Beef. It was amazing! The Caraway flavor was intense as my Sauerkraut also contained it. Thanks for a really great recipe that I'll use over and over. BTW, how dry is the Pecan Flour? I ended up processing Pecan Halves, but they're slightly oily.
I just posted my "pseudo" rye bread chaffle recipe using psyllium husk on your psyllium husk video! Mine still tastes a lot like rye bread but with a lot less preparation and a lot cleaner. I hope you try it! Super easy!
@@rebeccafleetwood3794 I didn't get on the "chaffle-wagon" until last summer. I think I was living under a rock... oh wait, that was just COVID lol. Anyway, I tried a few chaffle recipes at first and wasn't happy... so I played. I came up with something I've been using ever since... they're my go-to savory indulgence and I have them often! Very happy to share what I came up with, but I never calculated macros... so anyone who makes this can do that with their ingredients. Rye Bread Chaffles by Heidi (omit the caraway seeds for savory chaffles) Makes 8 chaffles 4 eggs, whisked 1/3 cup water 2 T psyllium husk (Now brand) 2 T ground flax seed (Premium Gold Organic brand) 2 T Parmesan cheese (I use Kraft... gasp) 2 T nutritional yeast (optional; Now Brand) 1 t onion powder 1/4 t. No Salt (for potassium) 1/4 t. Pink Hymalayan salt 1/4 t. cayenne pepper (optional) 1 T caraway seeds (optional) 1 T cheddar for each chaffle (or enough to cover bottom) Combine all ingredients (except for cheddar cheese) and allow to rest 15 minutes to activate psyllium husk. Meanwhile, heat waffle maker. I purchased the large one that makes 4 at a time. Add 1/2 T cheddar to waffle maker. Add just shy of 1/4 cup batter and spread slightly. Add other 1/2 T cheddar and close lid. These only take about 4-5 minutes to cook. They should look nice and golden... DELICIOUS. I love the crispy exterior the cheese creates and we use this to make ham and cheese sandwiches and burgers. I omit the caraway seeds for my husband since he doesn't like them. BONUS: This recipe is also incredible for gut health and any digestion issues. EDIT: The batter will stay good in the fridge for about 3 days if you don't eat them faster. These go fast in this house!
Rye flour is not dirty to me! 😁 I miss making sour dough rye bread! I can't wait to make the starter..i live Florida so fermentation happens fast😉this is a great video! Well done...i am very siked!😀
Hi Steve, I'm new to your channel. Just want to say I really like your videos. You do a great job with them and you have inspired me. I bought myself two Dash minis for Christmas 😁🎅🎄
I'm starting the process today. I can't wait to eat these. As a side note: You're a man and you're allowed to take a man-size bite. Ignore the critics.
Question on the starter that remains. How often do you refresh and how long can you keep “good” while storing in fridge? If helps let’s assume you continue to use enough and refresh enough not to over fill the mason jar. If you have time and reasonably good question but if not NP. Thx
I love pecan flour (found at Wal-Mart) and I have been craving a Rueben so bad! Lately I've been having a Reuben in a Bowl but this 💓💗💗💗💓 Only thing is that I literally just threw away my whole organic rye thinking I'm never going to use it. Arggg timing.
Perfect timing Steve! My 97 year-old type II diabetic father LOVES Dill Rye- (I do too, but gave it up) and insists on having it so I frequently pick it up for him but with some regret. I was going to come up with a chaffle recipe for dill rye and wasn't sure how to get the rye flavor but knew I could put caraway seeds and dill in it to get somewhat close. (I used to make fantastic sour dough bread, btw and had the starter thing going for a long time as well as water kefir, yum.) Can I make this without the pork rinds??? Thanks once again for your great recipes and videos!
Love your videos and sense of humour! How could I change this recipe to make just a sour dough chaffle? I like the idea of your natural starter rather than the flavoured drops.
I was thinking about that the other day. According to the King Arthur site, you should start your starter with rye flour, but then feed it with all purpose flour. Now I'm not sure what that would do to the carbs or glycemic index...
@@SeriousKeto Thanks for your response. I am low carb/keto so white flour is out. I would keep to your sourdough starter with rye. I guess I was wondering if would just add a TBSP of fermented starter to my chaffle mix or do I need some of the other ingredients mentioned?
@@carpmydiem8191 The other ingredients just give it more of a rye bread flavor. I haven't tried it any of the other "bread" chaffles to see how much rye flavor you get vs a sourdough flavor.
Another recipe I want to try but wonder if I can substitute almond for pecan flour or baring that can I just grind up pecans? This is the only recipe I know of where I'm going to using pecan flour. Thanks Steve
Funny you should ask, as I started trying to make an easier version of this recipe today. One thing I'm looking at is if I can use something other than pecan flour (though that's what I used today). If you grind up pecans, just stop once you get them the consistency of nut flour. If you keep going, you'll get pecan butter.
Not a dumb question as I wondered why people did that on sourdough starters. It's because otherwise it will start to expand too much. If you watch the starter throughout the day (starting around day 3 or 4), it can puff up to the top of your jar and then it deflates back down. If you're not removing a little of the starter as you refeed it, you'll be overflowing.
Throw it out or put it in your compost bin. On subsequent weeks when you are taking out a TB as you "feed" the starter, you can just use that TB to make some chaffles.
Steve, I've been diabetic for over twenty years and can't even remember how many times I've tried going low carb for my health. I can't stand 'bread' made from nuts so bread has always been my downfall, dietarily speaking. I had lost hope of ever being able to stick to a healthy-for-me diet, but that all changed when I found your channel some months ago. What you do in developing recipes is truly inspiring and you have the palette of a professional chef. I'm not in a financial position to try to come up with my own recipes at this time, but I trust that yours will bridge the gap between so-called 'real' bread and the low carb life I need to live for good health. Thank you from the bottom of my heart, Steve. You are truly appreciated.
It's comments like yours that make it all worthwhile for me. Thank you. 😊
Serious Keto you’re welcome a thousand times over, mentor.
What a beautiful comment 🙏🏻
@@SeriousKeto I define 'keto' as being in ketosis. This looks great. Have you adapted it into a full loaf of bread, per chance?
@@a2ndopynyn I have not. I just don’t have enough of a bread craving anymore to get me through a full loaf.
I kid you not, rye bread toast with my morning coffee was the hardest thing to give up when I started keto. In fact, I cheated on dear keto several times just for the comfort of that hot, buttery rye toast love affair. I've ordered all the necessary ingredients that I didn't have in stock. If this is as good as you say it is...well, let me simply express that I'm all a-flutter just thinking about it. You are the Chaffle Master.
OMG!!! I made these this morning... they are the bomb! It took longer for my sourdough to be ready to use, I checked online and it stated it could take 7-10 days. So I was in that timeframe at 9 days.
Glad you liked them.
Just to clarify -- the 6 day process to create a sourdough starter is a ONE TIME DEAL. Yes, it takes 6 days BUT it's only like 3 minutes of active "work". And the payoff is that you now have a sourdough starter that will last forever (or as long as you invest 30 seconds a week "feeding" it). After the first six days, you could literally be making rye bread chaffles EVERY DAY if you wanted to.
Serious Keto Do you put it back in the fridge after you have “topped it up”? Wouldn’t that slow down the fermentation process?
Frances Watts yes to both questions
A microbiologist named Debra Wink studied sourdough starters in-depth and recommends using pineapple, orange or apple cider instead of water on Days 1-3 to get optimal pH and avoid starter failures. For nerds only: www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
@@gattamom Thank you so much for this informative link. 😋
I find using distilled water works far better for the fermentation process. Chlorine and ammonia gets added to treated tap water and will usually kill off many of the bacteria in it. Unfortunately, using tap water for fermentation will also kill off the wild yeast. Distilled water doesn't have chlorine and/or ammonia in it which makes wild yeast happy.
One more step in the process! You can turn your starter into a powder to store it in the pantry rather than keeping it in the fridge. I did this for bread machine sourdough style bread before keto & its so handy.
1.Turn on the oven light
2. Weigh out a tablespoon of the rye starter you made then spread it thinly on a piece of parchment paper on a cookie sheet.
3. Dry your rye starter overnight or 18 hours or so, it depends on the humidity. You'll easily be able to tell when it's completely dehydrated. It will look like big flakes.
4. Weigh the flakes on a scale that measures in grams, it will be really light, maybe 6 to 10 grams.
5. Now that you know how much dry starter to use per recipe dry the rest of the batch, run through a blender or food processor & store in a jar. As long as it stays dry it will last forever!
Thank you Steve! Your creativity is awesome! I never would have thought to use starter powder for a chaffle! Your chaffle series has been a game changer for my family
Great info. Thanks!
I miss rye bread SO much--THANK YOU for this video.
Not gonna lie, this is my weekly go to video and I can’t live without this bread now. I TRIPLE the batch and I love it. Thank you, thank you, thank you!!!!
That makes me really happy. 🙂
Also, I plan on working on a simpler version of this soon.
I have to triple my starter too and I use my discard…. I can’t stand to waste the precious starter. I’m sounding like an old gold miner 😂
Oh Jes Jes Jes!!! Here in Finland rye bread is our lifeline. It is the only thing I've really missed being on Keto. I think rye is so healthy and good for us in so many ways. Thank you for the video.
Omg - ❤️ you for this! My husband will be forever grateful! Keep that beautiful keto brain & keep experimenting & sharing!
I just inhaled the most delicious Reuben on Rye!…..Thank You🌹 I had one substitute - I didn’t have Pecan Flour so I used simple Peanut Butter Powder and turned out great. I’m so happy 💃
There hasn’t been a good low carb PBS cooking channel for a few years, George Stella is the one I remember; you would be excellent doing a Serious Keto Cooking show.
Thank you. I think that would be a dream come true -- not so much being on TV, but not having to pay for my own ingredients or wash my own dishes. 😄
Alton Brown was hired by the Food Network after he sent in a DVD of a pretend show he made from home. He had theatre background and his wife had some camera skills.
20 net carbs and little to no spike in blood sugar is keto. Tell it to the 20+ Lbs I’ve lost, and the 80+ Lbs my mother has lost (with A Fib, so go tell John Hopkins’ cardiologists that they’re “wrong.” I’ll wait). Sooooooo, to any of the “keto pros,” mind your business, follow it the way you choose, ppl can still get the same results, which is reaching AND maintaining their goals to their lifestyle. ANNNNNYWHO, this sandwich looks great! Especially for bread lovers like my mom! ❤️❤️❤️
I use a touch of wheat gluten in a couple of recipes, like egg roll wrappers for a binder. But in the 3 months I've been committed to being keto, I don't think I could do it without it being a little dirty, those days feel like a cheat day! So the food police can keep on, keeping on. Overall losing weight and feeling better and that's what counts. I can't wait to try a few of your recipes, they sound great!
Something I tried on my second batch and worked great: add 1/2 T per batch of dark chocolate baking powder (I used Hershey's Special Dark) to make pumpernickel chaffles. Every bit as delicious! And it adds less than 1 gram net carbs to the entire batch.
Sounds great!
That’s awesome 😎
Don't feel you need to apologize. Frankly, very few people are truly "clean" keto anyway. The A1 casein protein in the mozzarella would be a bigger problem for them if they were. The rest of us live in the real world and do the best we can.
Hear, hear!
Here Here, or is that Hear Hear??
belizeguy , Marie Oropallo had it right: www.grammarly.com/blog/here-here-vs-hear-hear/.
Speak for yourself, don't cast shadows on others because you can't follow the program
Amen to that, cdvax11! Amen to that.
For your starter, use pineapple, orange, tangerine or apple cider instead of water on Days 1-3, it will help the pH to avoid pitfalls around Day 4+.
Interesting...
Serious Keto For nerds only - Part 1 - www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
Part 2 - www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
Dirty keto is still keto. We all got to do what we must. Thank you Steve for the fantastic recipe as always hope you and your family had a terrific Christmas!
I agree. I have been feeling a bit down lately and have been eating more but I still choose carefully what I eat. Much better than eating a packet of crisps or bag of sweets or regular chocolate.
Follow-up on failed starter and chaffle I posted about last week. I started over with the starter, using water at 105 degrees and storing in my microwave between feedings. Today was day 7. I made the chaffles and they really do taste like rye bread! Yay!
Great news! I'm glad the second one worked.
I love the idea of storing the starter in the microwave instead of one top of the fridge and then it gets forgotten about 😱😬
Some homemade pastrami on these chaffles; I can almost taste it. Darlington, South Carolina
Steve!!!! I’m so glad UA-cam brought this forward to me…. I miss rye bread so much!!! Mom grew up in Denmark and made rye bread every week and I’ve done the same on and off for years.
This is absolutely amazing! A rye chaffle and I’m absolutely loving this recipe. I really miss rye bread. I can’t wait to make this. 😊
You eat what you need to eat and no one needs to judge. I'm on low carb, dirty keto and feel fine.
Thanks for sharing your knowledge.
Steve! It's like you read my mind. I've been searching all over the internet recently for a low carb version of rye bread and not really finding anything conclusive and then here you come. Thank you! Thank you! aaaaaand.... Thank you!
I finally got to try this today! My starter sat for a week, and I made my sandwich! This was awesome, and so very tasty! Thanks for posting this.
Glad you liked it. I just made a batch yesterday, myself. 😀
That sandwich looks amazing
These look fantastic! I've missed rye bread on keto, and this is just the ticket. Thanks for the great video. 🎉
Oh my gosh...I practically drooled at the thought of rye flavor
Thank you Steve! So well timed for the leftover Christmas ham! I LOVE Reubens so this will be a true blessing. You are so creative and offer such a nice variety of recipes it is so easy to stay on the KETO track! Ordered the pecan flour so looking forward to 2020! Happy New Year to you and your family!
My experiments with the pecan flour have yield some pretty tasty results. It has a lot of potential for both sweet and savory pie/tarte crusts with a deeper flavor than what you get from almond flour.
@@SeriousKeto can't wait!!!
I just hit day 7 with my rye sourdough and made my first batch of rye chaffles. You are not exaggerating in the least when you say they are 100% rye bread tasting! I see Reubens in my not-too-distant future! I am not on keto, Atkins, paleo or any other low carb "diet." I am prediabetic and doing my own low-carb thing to try and reduce my A1C (so far, I've dropped to 6.1 from 6.3 in just a few months and lost over 40 pounds). I have subscribed to your UA-cam channel and look forward to more recipes.
Glad you enjoyed it.
I tried this out and the flavour is amazing. It is a little time consuming to make the starter, but it definitely lends to a rye flavour in this chaffle. I have another recipe that I used to make a rye loaf and by adding the rest of the starter and more mustard, it made a very good replica of the rye flavour bread that I love so much. If anyone wants the recipe, just send me a message. Thank you for your experimentation Steve!
Anita, I'm not very UA-cam savvy. How do I send you a message? I'm very interested in a bread loaf version of this.
@@IllumeEltanin send me an email at aj_chiquita@yahoo.com
OMG!! You had me at "pecan flour"!!! I CANNOT eat almonds/almond flour/almond butter and have just started experimenting with pecan flour - I am so excited to see what you have coming up!!
Rye bread is my favorite! I will definitely be trying this. Thank you.
Wonderful you done it now I am looking forward to putting this together Thank you so much.
When most reach their goal and feel solid with the their health healing one can start to add more of the other healthy Keto oriented foods in their diet.
Keto is a very extreme diet and not a healthy one for long term. We need some carbs to survive! I eat carbs but I am careful of not overdoing it--I do not starve myself into ketosis as I feel this is extreme and not necessary--I am quite active so I burn off any carbs I eat. I love your recipe! Thank you!
Do yourself a favor and buy the commercial corn dog maker on Amazon, I bought one and OMG The difference in the product it produces is like day & night, The good thing about it is that you don’t have to cut the Hot dog in half so you get a bigger corndogs and the pattern is way much better looking and more pronounced, The price isn’t really high it goes for around $128, very worth the investment!
I think my wife has reached her limit on me buying kitchen gadgets. 😄
Serious Keto She'll be fine once your UA-cam ROI gets high! 😅
Such a tiny amount.... not worth mentioning. I need to go shopping, but will try it. I LOVE rye bread. Pastrami & swiss on rye is where it's at.
True
My husband loves rye bread and because of NAFLD I can have no grains. This coupled with a recipe I saw below will allow us both to enjoy rye bread. Thanks for sharing.
Win-Win! 🙂
@@SeriousKeto Indeed!
Very exciting, adore rye.
Whoa...so freaking happy to see this! I include as much fermented foods as I can in my Keto woe, so the idea of a sourdough starter hits the high notes for me.
Starting my fifth year of Keto. Don't mind a little dirt (I sometimes use Vital Wheat Gluten --- shocking, I know!)
My health has turned 180° to the better including a massive slow down of a slow growing cancer (my doctors are all in on my cancer-fighting-Keto-woe) I am using Keto to feed my non-Keto family and it is recipes like yours and the small amount of Vital Wheat Gluten in certain recipies that puts a meal on the table for everyone.
Great job, here Steve!!
I did a test run on a keto/lowcarb English muffin yesterday and I used vital wheat gluten. Texturally, it came very close to the chew I remember. And honestly, I think a lot of people see the word "wheat" in that product and think that it's evil. First and foremost, VWG is a protein.
@@SeriousKeto "...see the word wheat..." Exactly, which is why I rarely admit that publicly. As long as there is no problem with gluten intolerance and one doesn't mind a little dirt I am ok with VWG.
Thanks again for your rye starter...will be doing this very soon.
Am off to Hawaii (from Missouri) for a week. Wondering what kind of Keto shenanigans I may discover there! 😁
I'll be in Hawaii from Jan 2-12. Have fun!
Steve this looks so good...I love sour dough and rye...I'm making a starter right away can't wait to try it. Thanks Steve you are the best.
Looks delish! You keep bringing us these awesome videos please!!! Even if there’s people that have to continue to be nasty! I don’t get some people! Thx for your great content as always!
Sooo glad I kept an open mind and watched this video, I am intrigued!!
Omg, omg, omg! Thank you, thank you, thank you! Been dying for some rye
So glad this recipe is pinable! I will definitely try this. I’m so impressed you figured all this out.
This is awesome. Alas, the wait will be long for me...need the flour and seeds. Thanks for sharing!
Wow this looks amazing i am doing low carb so this extra rye dough is not killing my eating thanks for sharing and you look great alex from Germany
Thank you.
Thanks for all your hard work, Steve! Have a 'chaffle' day!
Hi Steve! Thanks again for all your hard work with your recipes, etc.
My husband sometimes looks over my shoulder when I'm watching your videos. He doesn't do Keto but supports me all the way. He has read some of the comments people write on your videos along the way and he said; "What is wrong with these people?? You spend lots of time and money to bring us these recipes to help us to have creative ways of eating. If you don't like it, don't watch it, move on and watch something else! Why do people have to be so mean!" BTW, he loves your shirt! LOL
Oh, he also said to tell you... "My wife loves your videos. Keep up the good work!"
Thanks again for all you do! Hope you and your family enjoyed your Christmas and have a happy new year. Oh and hope your having a good time in Hawaii! :)
Thank you to you and your husband for the kind words. It's too bad I deleted 4 comments today that you're husband could have read -- I was called all kinds of names, told to kill myself and told to get of the internet. All with lots of caps, F-bombs and exclamation points. So reading your message makes me feel better. 🙂👍
@@SeriousKeto I just showed my husband your response. These are his words. "You can't please everybody in life but if you can reach out to just one person and make a difference in their life then what you are doing is all worth it!"
These are my words: "Screw the naysayers!"
There are so many of us who are loving what you do!
ALL of what you do is APPRECIATED!
I always look forward to what you'll put out next!
Steve,great video as always. I would love to see some experiments with that starter. I miss my dad's sourdough pancakes so bad. Not Rye bread fan but still a neat video. I would like to suggest a video idea. You pointed out ordering some of that pecan flour. Would you consider doing a "My Pantry" video? My thought is a video for beginners that is basically like a shopping list of the "must have" items in your pantry. Things like flours, seasonings, oils, ect and a quick description of what you use them for. Then give links in your description and watch my credit card SMOKE!! I think this would be a very helpful video!
That is on my list for the new year. Both pantry and what I consider essential kitchen tools (in various price ranges). Look for that in late January or early February.
Glad I found this. Will definitely try this. Love your recipes!
Just made some Reuben sandwiches with the rye bread chaffles. So good!! Thanks so much!
Great, thanks so much- I don’t mind a bit of dirt- if it’s going to be long term, it’s got to satisfy 🙏🏻🥰
Thank you so much for this video and recipe! I can't wait to enjoy rye bread again!
Oh, baby. Raw beef and onions for New Year's. Thanks Steve!! Missed my Cannibal Sandwiches! (Steak Tartare for those of the fancy set.) Deborah from West Bend.
Ok. Im trying this. Thanks for sharing your recipes!
Thank you so much for this! When I started on keto, I had half a loaf of rye bread that I ended up throwing away. Can't wait to try this!! 👍
I just found this.... gotta order some pastrami from my local deli and make this!!!
I'm definitely giving this recipe a try! Plus a little 'dirt' never hurts. :)
It hasn't killed me yet. 😆
@@SeriousKeto hahaha 😁
Yessssss! I have starter in my fridge from my sourdough bread phase. I just need some pecan flour and caraway seeds
You are a genius! I so enjoy your recipes and the things you come up with. I have no problem with
dirty keto. I just concentrate on keeping my carbs very low. If you follow Dr. Eric Westman his protocol is dirty keto too.
Now that you've explained the math and how little of the actual flour ends up in the chaffle I think your rye starter could be converted to a regular sourdough starter using either organic wheat flour or organic Einkorn flour and almond flour instead of pecan flour.
Debra Dickinson I’ll have to start following him. Thanks!
😋 looks so good! But my first thought when I saw your new Chaffee maker was DANGIT! I just got the mini dashes for Christmas 😏
Minis still work fine, you'll just have a little left over (for a super-mini chaffle).
Nice work!
I can't wait to try this.
12 days and finally getting a small rise !! About 1/4", which is the amount of my discard. So it really isn't " growing- just maintaining. My bedroom smells like a bakery but it's much warmer here than the rest of my house !
If you are using tap water, try letting it sit a day with top open and chlorine will evaporate. Chlorine can inhibit the growth. I keep a small container of water for feeding my starter. Might help it to grow faster. Also can put into oven with light on to help it grow.
You are a life saver ! I haven't eaten but a few pieces of plain white bread in 10 yrs !! Rye bread, (and my downfall), is rye bread. Savin up my money now for flours! Gotta couple questions. Hope you'll answer them. Why did you throw out ya throw out a tbsp of starter rather then just add to the mix? Ratio/proportion thing?? Once you make your starter, do you throw out a tbsp each time you "refeed" your starter ?? Bless you for this channel. I am truly addicted !! Thanks !!!
I'm not a sourdough expert by any stretch. All the sourdough starter info makes that recommendation. I'm assuming it's to make space and keep ratios intact. Once you get past the initial phase, I would think that that tbsp that you throw out would just be used in your "bread".
I love sourdough and rye but would love a quick sourdough option. Not that the starter is super difficult but im sure most wouldnt keep up with it. You should definitely experiment with a quick sourdough if you havent it would be appreciated. Great Videos
Wow looks delicious Thank You for the video. Good video.
This is awesome. I've said it before, I think you should be marketing these. I'd buy 'em. I cannot make a waffle to save my life and I've got a beautiful, expensive, restaurant style waffle maker, even that cannot help me. I'm a great cook, but waffles escape me. I usually just make these recipes and "pancake' them. (Apologies to you grammar purist that I used pancake as a verb.) If you packaged these, I'd buy 'em, that's all I'm saying my friend. You could call them "A Waffle Field of Dreams".
Cool, thanks Steve!
Looks amazing!
Wow! I'm dreaming of a keto Reuben sandwich. Totally doable.
Yes it is. 👍
How timely, I took a month off keto and learned how to make sourdough bread in that time. My starter just happens to be 100% rye. Will be experimenting with starter, oat fiber, lupin flour and vital wheat gluten to see if I can come up with a keto sourdough bread.
Thanks for another great recipe!😀👍
Merry Christmas happy new year and you just made my 2020 can't wait to do a Ruben sandwich. May you get everything you want in this new year god bless. Stay safe stay strong stay healthy and enjoy life👨🍳🎅🥩🥓🌶🚍
Glad you are using pecan flour in the future, because I recently bought a bag from watching another keto You Tuber.
I came really close to nailing a graham cracker using pecan flour before the holidays. Once I get back from vacation, that's going to be a priority for me.
Merry Christmas!!!!
It's taken me awhile to comment since it's taken a bit of time to make the starter. I used it yesterday to make my first Rye Bread Chaffle 'Reuben" with homemade Sauerkraut & Russian Dressing with leftover Corned Beef. It was amazing! The Caraway flavor was intense as my Sauerkraut also contained it. Thanks for a really great recipe that I'll use over and over. BTW, how dry is the Pecan Flour? I ended up processing Pecan Halves, but they're slightly oily.
Glad you liked it. Coincidentally, I made a Reuban with it today as well. As for pecan flour, I'd say that it's the same dryness as almond flour.
Love this recipe and your shirt
Thanks!
I just posted my "pseudo" rye bread chaffle recipe using psyllium husk on your psyllium husk video! Mine still tastes a lot like rye bread but with a lot less preparation and a lot cleaner. I hope you try it! Super easy!
Can you share the recipe here please?
@@rebeccafleetwood3794
I didn't get on the "chaffle-wagon" until last summer. I think I was living under a rock... oh wait, that was just COVID lol. Anyway, I tried a few chaffle recipes at first and wasn't happy... so I played. I came up with something I've been using ever since... they're my go-to savory indulgence and I have them often! Very happy to share what I came up with, but I never calculated macros... so anyone who makes this can do that with their ingredients.
Rye Bread Chaffles by Heidi
(omit the caraway seeds for savory chaffles)
Makes 8 chaffles
4 eggs, whisked
1/3 cup water
2 T psyllium husk (Now brand)
2 T ground flax seed (Premium Gold Organic brand)
2 T Parmesan cheese (I use Kraft... gasp)
2 T nutritional yeast (optional; Now Brand)
1 t onion powder
1/4 t. No Salt (for potassium)
1/4 t. Pink Hymalayan salt
1/4 t. cayenne pepper (optional)
1 T caraway seeds (optional)
1 T cheddar for each chaffle (or enough to cover bottom)
Combine all ingredients (except for cheddar cheese) and allow to rest 15 minutes to activate psyllium husk. Meanwhile, heat waffle maker. I purchased the large one that makes 4 at a time. Add 1/2 T cheddar to waffle maker. Add just shy of 1/4 cup batter and spread slightly. Add other 1/2 T cheddar and close lid. These only take about 4-5 minutes to cook. They should look nice and golden... DELICIOUS. I love the crispy exterior the cheese creates and we use this to make ham and cheese sandwiches and burgers. I omit the caraway seeds for my husband since he doesn't like them.
BONUS: This recipe is also incredible for gut health and any digestion issues.
EDIT: The batter will stay good in the fridge for about 3 days if you don't eat them faster. These go fast in this house!
Love rye bread!
Reubens are my jam.
Believe me, I almost ran out to the grocery store to grab some Reuben fixins for this video. 😀
Looks delicious 😋😍
Rye flour is not dirty to me! 😁 I miss making sour dough rye bread! I can't wait to make the starter..i live Florida so fermentation happens fast😉this is a great video! Well done...i am very siked!😀
Oh my goodness I love your humour 😂😂😂 new sub!!
Looks delicious
Hi Steve, I'm new to your channel. Just want to say I really like your videos. You do a great job with them and you have inspired me. I bought myself two Dash minis for Christmas 😁🎅🎄
Thanks, I'm glad to have you here. 👍
New subscriber and LOVING ur videos! Thanks so much for sharing, ur awesome!
I'm starting the process today. I can't wait to eat these. As a side note: You're a man and you're allowed to take a man-size bite. Ignore the critics.
2020 will be the year of ignoring the critics. 😄
Question on the starter that remains. How often do you refresh and how long can you keep “good” while storing in fridge? If helps let’s assume you continue to use enough and refresh enough not to over fill the mason jar. If you have time and reasonably good question but if not NP. Thx
If you’re feeding it once a week, bakeries have starters that have kept for decades.
Thank you.
That looks delicious. Thanks for sharing :-)
I love pecan flour (found at Wal-Mart) and I have been craving a Rueben so bad! Lately I've been having a Reuben in a Bowl but this 💓💗💗💗💓
Only thing is that I literally just threw away my whole organic rye thinking I'm never going to use it. Arggg timing.
OMG Reuben in a bowl.....never gave that a thought! Thank you!!!!
Perfect timing Steve! My 97 year-old type II diabetic father LOVES Dill Rye- (I do too, but gave it up) and insists on having it so I frequently pick it up for him but with some regret. I was going to come up with a chaffle recipe for dill rye and wasn't sure how to get the rye flavor but knew I could put caraway seeds and dill in it to get somewhat close. (I used to make fantastic sour dough bread, btw and had the starter thing going for a long time as well as water kefir, yum.) Can I make this without the pork rinds??? Thanks once again for your great recipes and videos!
You can make it without the pork rinds but it's going to change the flavor and texture.
Time to do a Cuban sandwich! A Chuban!
I love that idea. Pressed... please
many thanks
Love your videos and sense of humour! How could I change this recipe to make just a sour dough chaffle? I like the idea of your natural starter rather than the flavoured drops.
I was thinking about that the other day. According to the King Arthur site, you should start your starter with rye flour, but then feed it with all purpose flour. Now I'm not sure what that would do to the carbs or glycemic index...
@@SeriousKeto Thanks for your response. I am low carb/keto so white flour is out. I would keep to your sourdough starter with rye. I guess I was wondering if would just add a TBSP of fermented starter to my chaffle mix or do I need some of the other ingredients mentioned?
@@carpmydiem8191 The other ingredients just give it more of a rye bread flavor. I haven't tried it any of the other "bread" chaffles to see how much rye flavor you get vs a sourdough flavor.
Another recipe I want to try but wonder if I can substitute almond for pecan flour or baring that can I just grind up pecans? This is the only recipe I know of where I'm going to using pecan flour. Thanks Steve
Funny you should ask, as I started trying to make an easier version of this recipe today. One thing I'm looking at is if I can use something other than pecan flour (though that's what I used today). If you grind up pecans, just stop once you get them the consistency of nut flour. If you keep going, you'll get pecan butter.
@@SeriousKeto Thanks Steve. Maybe I should just wait until you release v 2.0?
Hey Steve, love your channel. I don't have a waffle iron, but I had a cuisinart griddler. Can these be made flat?
I have not tried that but I don’t see why it wouldn’t work.
I am guessing one could do this with whole wheat, white and even pumpernickel flour, too. (to some degree, anyway!)
Interestingly, all of the sourdough starter recipes I've seen use rye.
Dumb question, but why did you throw away the one T of starter mid video?
Not a dumb question as I wondered why people did that on sourdough starters.
It's because otherwise it will start to expand too much. If you watch the starter throughout the day (starting around day 3 or 4), it can puff up to the top of your jar and then it deflates back down. If you're not removing a little of the starter as you refeed it, you'll be overflowing.
Steve, I have aquestion. Do you throughout 1 tlbs on day 5 & 6 also or not?.
Throw it out or put it in your compost bin. On subsequent weeks when you are taking out a TB as you "feed" the starter, you can just use that TB to make some chaffles.
Nice recipe. Any substitutes for the pork rinds? Parents don't eat pork and beef.
dark parker you could probably do almond flour but I haven’t tested it.
@@SeriousKeto Alright. Thank you.