Moy's Gluten Free Kitchen
Improve your baking with Aquafaba slurry
Updated: Jun 25, 2019
by Moy's Gluten Free Kitchen
Aquafaba is the brine from boiling chickpeas (channa) or the liquid in a can of chickpeas. Baking gluten free and vegan is particularly challenging. Protein is the key to better structure and crumb. I developed this Aquafaba mix to add extra protein to my baked goods, bread and muffins for example. Aquafaba that is used for meringues or macarons does not contain any chickpea particles, it is the clear brine only.
Place dry chickpeas in a pot or container, something large enough to hold the peas with room to double the volume
Sort through the chickpeas and remove any impurities
Wash and rinse the chickpeas, discarding the water that is used to do this
Once rinsed, add water to 2'ce times the volume of the chickpeas.
Allow the chickpeas to soak for a few hours or overnight. The chickpeas will absorb the water and almost double in size
When ready, discard the water used to soak the chickpeas. Place the chickpeas in a pot adding more water to fully cover the peas
Cover (not tightly, leave room for steam to escape) and bring to a boil. Rapid boiling on a high heat will cause the chickpeas water to overflow, keep monitoring this adjusting the cooking temperature if needed.
As it boils a foamy scum will accumulate on top of the water. Skim and discard the scum ever so often
Boil the chickpeas until it begins to fall apart, up to 1 hour or more. Keep adding water so the chickpeas is always covered. By volume you should have approximately 2 times water to chickpeas
At this stage you can use an immersion blender to break up the chickpeas forming a slurry
Turn off the heat and leave the mixture to sit and cool. If necessary blend the mixture further until all of the chickpea is dissolved. The resulting brine holds even more protein and is excellent for anything that needs structure e.g. bread and quick breads. This slurry cannot be used for meringues and the like, you would need the brine without the slurry.
After the slurry cools you can apportion it, using whatever measurement or system that works best for you.
Store in the freezer for an extended period. Ahead of time, so the slurry can defrost, take out the amount needed for your recipe.