That looks like a waffle. No. It’s a chaffle. The sandwich made with two chaffles and tuna salad in between.
Awhile back I know I mentioned that I’ve been craving a simple tuna sandwich. But I wanted it on regular white bread. But traditional white bread’s a no-no on my lectin-free diet. Enter my world – chaffles. The texture of these is nothing like regular waffles. These are soft and tender. And they don’t really have a lot of flavor, in and of themselves. But they offer me a way to have a sandwich without eating any flour. Over the last year I’ve tried other bread types, all gluten-free and grain free. I’ve been less than pleased with some of the almond-flour loaf-style breads I’ve tried, even though some contained yeast which I thought would produce a lighter kind of bread. Well, not in my book, they didn’t. Some keto dieters are just thrilled with breads made with almond and coconut flours. Not for me.
Chaffles were invented by someone on a keto diet, and the early ones (I guess) were made with shredded mozzarella cheese and a kind of egg batter. But cooks more inventive than I am figured out a way to make them without cheese (although these above I did make with a tiny bit of cheese). They’re a cinch to make, as I explained a few weeks ago when I suggested you go look up the savory chaffle recipe. I’ve had them as a treat – as a waffle with a bit of butter and some lankanto maple syrup. Although I’ve eaten my share of waffles over my lifetime, they’re not something I crave. Using mozzarella cheese is the standard way to make these – because mozzie is so easy to melt and the cheese on both sides of the batter makes for a crispy outside. But if you’re eating the Dr. Gundry diet, regular cow’s milk is out (unless it’s A2 milk, which I do buy but nobody makes cheese from A2 milk, that I know about anyway) so I need to use sheep or goat cheese. So I used grated goat cheddar, and I used very little – I didn’t want the cheese to overpower the chaffle. I make mine in the Sur La Table Dash Mini Waffle Maker
pictured at right. If you have a family, you can make these in a regular waffle iron – you don’t have to have this one.
My craving here was for a sandwich, and I’m happy as a clam to be able to enjoy a traditional sandwich now. Although I do have to make some chaffles first, in order to have a sandwich. On Saturday I made 4 of them, gave two to Sara and John who were here visiting. I’d made chili and they had the chaffle along with the chili. That’s why I made these with some cheese as I’d sprinkled cheese over the top of the chili. So the remaining 2 chaffles went into the freezer. A few days later and after 15 minutes of defrosting, they were ready to be made into a sandwich.
These chaffles CAN be cut in half horizontally, but I’ll just say that for me they’re not substantial enough to do that. I tried doing that a few weeks ago and just felt they were too flimsy. If you’re eating a fairly dry sandwich (like sliced roast turkey or beef or chicken with no added mayo) it might work. If you like a bit of mayo spread on the chaffle, though, it could ooze through the holes. If that doesn’t bother you, by all means slice them in half. If you use an extra-large egg, you might get enough of the batter for both chaffles to be a little thicker, and then you would be able to slice them in half. I use large eggs, and for me, maybe I’ll get one chaffle that’s thicker, the other that’s not.
What’s GOOD: well, for me, someone who hasn’t eaten a piece of regular bread in 18 months, these chaffles are a life saver! My craving for a tuna sandwich was assuaged, big time! You could have heard me say mmmmm. So happy! Occasionally I go to BJ’s (restaurant) and I order their turkey burger (without the bun). Next time I think I’ll take 2 of my chaffles with me and I CAN have a turkey burger with more than just wrapping in lettuce. Yea! Or I could order a beef burger if I’m feeling like a treat. When I make them, I make at least a double recipe, maybe more and put the extras in the freezer. They freeze beautifully.
What’s NOT: these are not waffles. If you’re expecting crunchy, crispy, these won’t satisfy, but then they’re not supposed to. They’re tender and soft – perfect for a soft sandwich style. Just know what you’re getting here . . . I have yet to venture into alien territory like adding bacon or onion, or to make them sweet. I’m loving the savory side.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Sandwich Bread Chaffles
Recipe By: Adapted slightly from Two Sleevers blog
Serving Size: 2
1 large egg
2 tablespoon almond flour
1 tablespoon mayonnaise
1/8 teaspoon baking powder
1 teaspoon water
3 tablespoons grated cheese — Mozzarella, cheddar, goat cheddar (optional)
garlic powder or dried herbs (optional)
1. In a bowl thoroughly mix the egg so no streaks are visible.
2. Add almond flour (no lumps), mayo, baking powder and water. Add garlic powder or dried herbs if using (I usually don’t).
3. Heat up waffle iron. If making these without cheese, it’s advisable to spray both top and bottom with olive oil spray or coconut oil spray, then pour 1/4 cup to make one chaffle. IF you desire the cheese, once waffle iron is hot, sprinkle a bit of the grated cheese on the waffle grate, pour in the batter, then top with a bit more cheese. Close lid. Cook these a bit longer than usual – about an extra minute. Use a fork to remove from the waffle iron and place on a rack to cool slightly. Allow waffle iron to reheat before making more. Can be eaten immediately, or cool, package and freeze.
4. Makes 2 chaffles, and you can cut them in half horizontally, to use as a sandwich, although they will be very thin.
Per Serving: 164 Calories; 13g Fat (71.3% calories from fat); 9g Protein; 3g Carbohydrate; 0g Dietary Fiber; 120mg Cholesterol; 171mg Sodium.

Toffeeapple
said on October 16th, 2019:
I am sorry that you cannot have bread, it is one of life’s staples after all. And I hope that you are staying healthy? I couldn’t cope with your regimen because I am lazy when it comes to food and when I am hungry I always gravitate to toast with, usually, something on it, though never Tuna because of the smell but any other canned fish is perfectly fine; or a tomato or cheese…
This is a self-imposed “diet” that eliminates a lot of things that I love. But I’m doing it for my overall health, and to lose weight too, which I’m doing. . .carolyn t