One of my goals for February was to add a recipe to my online cookbook. (If you can call a book with two recipes so far a book).
Anyhow, my daughter encouraged me to start posting because the recipes are very allergy friendly and somewhat unique. Not a blog and no affiliate links.
Chicken Dough as Waffles:
Introduction: https://sites.google.com/view/carnivore-keto-allergy-recipes/home?authuser=0
Feed back and questions welcome!
Brilliant 
Keep them coming.
I really like the layout and āGreenā themeā¦ so nice to see a site not crammed with Adās. Theyāll come later lol
Unlikely. Iām too busy with the publishing projects Iām doing at work. This is just a labor of love. I put a non-commercial / give-me-credit-if-you-use-it license on the content. Iām hoping to be able to add one recipe a month.
My next recipe is gluten, dairy, nut, coconut free carnivore ācheeseā. Hubby says it still needs some work. It also takes a ridiculously long time to type up a recipe.
Iāve got to say chicken thighs are a staple of our diet (our = wife and I), but I have never even remotely had the concept of turning a bunch of them into waffles. In this case, I guess āchaffleā would be short for chicken waffle.
This should be an interesting experiment.
@CFLBob Let me know how it goes! Iām especially interested to hear how it works in other food processors.
Maria Emmerich makes some ābagelsā with chicken somehow. My wife has made them. I donāt have the recipe ā oh wait, she has it on her site:
It uses both beef and chicken. Not sure I can buy 95% lean ground beef, I think the leanest Iāve seen is 90% (which I usually donāt buy since itās more expensive). But Iām sure thereās a reason for the leanness.
Interesting. Sheās going for more of a batter than a dough. Beef might be to balance out the chicken breasts- my experiments with them resulted in a meatier tasting and very dry finished product.
It has eggs, though, which are a problem for many people with autoimmune conditions. The eggs were really the hardest ingredient me to eliminate from the recipe.
She uses a lot of eggs, tons of them. But then no dairy. I guess it depends on what youāre allergic to or what drives autoimmunity.
Autoimmune protocols typically eliminate them with the idea to challenge later. Iāve never been able to reintro whole eggs. I can do a yolk from a pastured egg and get away with it. Occasionally.
I really wish I could eat them. I donāt have an allergy or any other test-able reason for why I canāt other than they cause (mild) RA flares, make me sensitive to other things, and make my eyes swell.
Itās like they are a catalyst of some sort for my autoimmune intolerances.
Thatās a bummer, mainly because they serve so many purposes. People are online trying to find replacements for what eggs do, and itās tough sometimes to do so.
I donāt eat many eggs, but I do like them. When my wife and I do Maria Emmerichās higher protein diet, then I eat waaaaay more eggs than I normally do. And egg whites, which I think people have the most problems with. In fact, sometimes I wonder if I have egg issues, but itās really hard to tell. Same with dairy. i donāt get any ostensible symptoms. Itād be great if there was a definitive test.
Eggs are impossible to replace but if itās just binding things together, there are ways, I saw very long lists and made some attempts when I tried to bake for someone who had problems with eggs and anyway, I am curious even if I never want to give up eggsā¦ But if one canāt eat eggs, some (many) dishes are just out of question and other dishes should be eaten. Itās doable but I am very glad I donāt need that. I merely seriously dropped my egg consumption but not eating some here and there? Most dishes need eggs (or become better with it 
) and a replacement tends to be less healthy and probably not satiating either. I live on protein sources and donāt have many options while I do need variety.
How many is that? I am curious. I never ate tons of eggs, 12 is my personal record (not at once, during the day) and my average never was above 8 per day (I ate about 7 per day for at least 1-1.5 decades). And that was on vegetarian keto, I needed my high protein from something, couldnāt live on nuts and cheesesā¦ As I ate more and more meat, my egg intake could drop but I still love it and need it. Sometimes I use much more (even only) whites, sometimes I use much more ( or only) yolks, main thing they must be in balance as I buy whole eggs and consider throwing out perfect food a crime (unless there is some extremely good reason - and the one in question isnāt me or my SO. I would never forgive it - but one probably can avoid it anyway).
Well, a lot (all?) of her recipes for puddings, ābagelsā, ābreadsā, and the like involve egg whites. Iām not sure how much, though, because if you eat a pudding and a bagel, youād have to calculate it, which I donāt do.
I notice ground pork rind is popular in the US ā¦ not so easy to find in the UK and Iām not great at making them. (pork scratchings we call them)
in Hungary, I only saw pork rind in the last years, itās expensive and more sunflower oil than lard(!). And itās not very tempting anyway.
Scratchings here are insanely fatty (probably every supermarket has them, itās a very basic item just like sour cream or quark. I never bought the stuff except the really good type in certain festivals). My own is less fatty but much crunchier and this way itās always a bit meaty, the kind I like. I donāt use the skin though so maybe itās not scratchings, per se but IDK how else could I call it. Itās not easy for me to talk about pork stuff in English, so many words just canāt be translated or it may mean something differentā¦
I played with pork rinds for a while. I really only consider them suitable as a bread crumb replacement. The flavor is too strong/ inconsistent.
Should work with pork though The number one item, by far, that uses breadcrumbs here is Wiener Schnitzel and Hungarians make it from pork because of course they do. Many people canāt even imagine a Sunday lunch without it but itās huge at other times too. I never liked it myself (I suspect it was the leanness of the pork) and no way I bread anything, itās way too much (unnecessary and now much worse than that) work for me. Fine, I did it a few times but itās such a mess, I have much better ideas for the rare times when I am not fine with the pure perfection that is fried/roasted pork.
I never used breadcrumbs so I donāt miss them but if pork rinds are pork flavored, they are like my lard (itās brownish as I fry/roast things in it quite thoroughly). Good in most things (if you ask me. my SO only allows lard in meat dishes) and not okay for others (only desserts in my case).
I have a pretty good list of egg subs/ techniques. Iāve been working on it since 2010. Itās partially hand written, so maybe I should get that typed up in the online cookbook next. Seems like it would a helpful addition.
In the midwestern United States we just call it breaded tenderloin and itās often eaten as a sandwich.