Chicken Bread / Bun
Course: Baked Goods, ChafflesCuisine: AmericanDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCooking time
15
minutesCalories
343
kcalTotal Carbs
2
gramsNet carbs
2
gramsFat
17
gramsProtein
43
gramsI love modernist cuisine and kitchen science. This recipe is exactly that, as I use transglutaminase — aka “meat glue” — to turn canned chicken breast into bread. Be advised, that the transglutaminase in this recipe does contain a very small amount of maltodextrin, so it is not pure/clean carnivore.
Ingredients
1 can chicken breast, drained (100g)
1/2 cup shredded mozzarella (60g)
1 egg white (2TB or 30mL)
1/2 tsp beef gelatin (2g)
1/2 tsp sodium caseinate (2g)
1/2 tsp transglutaminase RM (2g)
Directions
- Drain a can of chicken breast meat. In the US, a standard can is 5.5 oz, which will equate to 95g-100g after it has been drained. If possible, use low sodium chicken breast, otherwise fill the can with water and drain again once or twice (see video for example).
- In a small food processor, combine chicken breast, mozzarella, and egg white. Process until it becomes a paste, scraping down the sides as necessary.
- Sprinkle the gelatin, sodium caseinate and transglutaminase on top of the chicken paste and process for 20 to 30 seconds. Scrape down the sides and process for another 20 to 30 seconds to thoroughly combine.
- Preheat a Dash Mini Bundt cake maker (see note below on making chaffles). While the Dash is preheating, the transglutaminase will start binding your chicken.
- Transfer the chicken paste to the Bundt maker. You don’t need to get it into every nook and cranny, as the chicken will expand outward and upward as it cooks. Bake for 15 minutes.
- Remove to a wire rack and allow to cool for at least 10 minutes before slicing horizontally and making a sandwich. This “bread” can be refrigerated and reheated in a toaster. See note for serving suggestions.
Recipe Video
Notes
- You can also use this recipe to make chicken chaffles. The yield will be 2-3 chaffles. You should cook them in a Dash Mini waffle maker for 6 minutes before removing to a wire rack to cool.
- Serving suggestions: make a Chicken Cordon Bleu sandwich with Swiss cheese and ham; melt fresh mozzarella on a chaffle in a toaster oven, spread marinara on another chaffle, and put them together as an “inside out” chicken parmesan sandwich; or substitute cheddar or Monterey Jack cheese for the mozzarella and add some dice jalepeño to the batter.
Hi Steve Long time watcher/listener LOL. Anyway you are definitely my favorite person to watch regarding keto recipes. Keep it up ❤️.
I made this as soon as I could get my hands on some moo glue! I used chicken thighs and some frozen shredded mozzarella (I make my own ) so original processing took a little longer than yours but came out the same consistency in the end. Next time I will try chicken breasts in the instant pot as my base chicken . So I appreciate the warning on products that you might not use very often. I’m not a fan of the ingredients in the moo glue but I am a fan of the Final product! So I bought the glue but not the sodium caseinate since the moo glue has sodium caseinate in it already (and malto dextrin I know but I didn’t want to buy two products) Tried two ways: double the moo glue 1st batch and 1 1/2 teaspoons of moo glue second batch. Turned out the same to me.
Thanks for always thinking outside the box. Have used the mini dash, Big square Dash and the corn dog maker because of you and love them all . I’m working on a pancake sausage recipe for the corn dog maker. Thanks for always inspiring me.
Would ground chicken work just as well?
It might even work better. The cooking time will change. Your first one will probably be your “experimental” one to figure out how long you need to cook them so that they are cooked through and safe to eat.
OK so I tried it again with chicken breasts cooked in the instant pot. A lot better taste and consistency than the thighs, so I will stick to that thanks again!
Can you freeze these?
Thanks for the update. I have not tried freezing them…
Love them! Made with mini donut maker, it was all I had. They were perfect for snacks by themselves Also made a mini open faced sandwich with them and served as appetizer.
I think that I’m going to pass on this recipe as Moo Gloo is very expensive and using such a small quatity just can’t justify the cost.
Is there anything to substitute successfully for the Moo Gloo. I don’t have the capacity for anything spendy. Thank you
The Moo Gloo is what literally holds this recipe together. It’s sole purpose is to bind proteins. It has lots of interesting applications (like bacon wrapped scallops or a bacon wrapped filet mignon without toothpicks). You can bind different types of meat together as well. It’s sort of a “mad scientist” sort of ingredient.
The 2 keto dudes created a pasta recipe that even chefs that are not keto could tell from semolina pasta! Using the Transglutaminase.
Google them.
All cheer for Pasta.
Do you eat strictly carnivore?
There is a tuna bread recipe on the web, too. 1 net carb.
So cool.
Thanks,
Stay safe😷
Gladys,
Toronto, Canada🇨🇦