Behold: The Ryewich

Fortunately, I don't have a bread replacement craving daily while living a low-carb, gluten-free lifestyle, but they do exist. I loved bread prior to the last few years, in part because it is a daily staple in the typical American household, but having diabetes and balancing blood sugars and meds takes its toll, hence my new style of eating. I don't know about you, but I LOOOOVE RYE BREAD. Rye is a little firmer with light sweetness, and a depth of flavor that white/wheat bread just doesn't offer, and if you've never made a grilled cheese on rye bread, you are certainly missing out. I typically bought thin-sliced Jewish rye at the grocery store, mostly seedless, but did find a local baker a few years back that made soft rye. Holy Moly! It's all so good.

I found myself craving rye bread a few months back; hard craving! I tend to live with my cravings just to see if they naturally pass when it involves a wheat-based product, as it wreaks havoc on my body, and most of the time, it passes. Learning that wheat is a problem for you after 39 years of life is a challenge, to say the least. My cravings stuck around and I couldn't find a low carb replacement online, so in the kitchen, I went.

I researched a number of traditional wheat/ rye flour-based recipes as I had no idea what really went into it. I definitely found some interesting ingredients in my deep searches, and I tasted A LOT of weird flavored concoctions while creating this recipe for everyone to enjoy. This does not contain cheese as a lot of bread replacement recipes do. Personally. I love to have cheese on my sandwiches, and putting cheese in two slices of replacement bread, adds up for me, especially if I still want cheese on the sandwich. I opted to start with the already created Wonderbread waffle recipe. I don't know who created this initially, but I bow down to you for that marvelous gift. That one special ingredient does amazing things! I now present to you my friends: the ryewich.

#ryewich Recipe:

3 tbsp fine almond flour

1/4 tsp baking powder

Sprinkle of brown sugar replacement

1/2 tbsp mayo

1 egg

1/2 tbsp pickle juice

(approx. 1/8 to 1/4 tsp)

1+ tsp ground caraway seed

1+ tsp caraway seed

Mix egg, pickle juice, and mayo very well (raw scramble).

Mix dry ingredients together.

Mix wet and dry together well and let it sit for 5 minutes. This allows the seed flavors to develop since this will cook quickly rather than baking bread for an hour.

Use a mini waffle maker and cook for 2 minutes.

Cool completely before using.

Makes 2 mini #ryewiches

Pro Tips:

You can choose between the use of ground caraway and caraway seeds in your recipe, both are not required. I use both because the ground adds flavor to the ryewich itself, but the seeds give you a pop of flavor and a bit of traditional rye bread textures. It is all your preference.

Pickle juice: Pickles are a staple in most low-carb households, so this makes good use of the juice; it's like getting a free ingredient! This adds a nicely rounded flavor from an unlikely ingredient, but if you eat traditional rye bread, you know it goes well with pickles anyway. If you use a sweet pickle juice, don't add the brown sugar replacement.

As with any waffle bread replacement, I find allowing it to cool completely before using makes it better. Some people find bread replacements too eggy, this will fix that issue. It also gives more time for the caraway to do its magic. I put mine in the freezer for a few minutes to cool.

I triple the recipe batch to freeze the extras. I have it whenever I want this ryewich goodness.

Be sure to use #ryewich on IG when you try this recipe! I'd love to hear what everyone thinks!

See my other corned beef recipes here!