Improve your baking with Aquafaba slurry

Aquafaba Slurry

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.

Directions

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.

Before and After Soaking Chickpeas

Aquafaba Slurry

Nankathai, an Indian inspired shortbread cookie

(a gluten free, vegan recipe)

by Moy's Gluten Free Kitchen

Gluten Free Vegan Nankhatai Cookies

Ingredients

1 cup gluten free flour blend

½ cup almond flour*

½ tsp xanthan gum (omit if included in your flour blend)

½ tsp baking soda

½ tsp baking powder

½ tsp salt

pinch of ground cardamom powder

pinch of grated nutmeg

1/3 cup icing sugar

2 tsp coconut oil

3 tbsp non dairy yogurt (should work with coconut milk)

1/8 cup of water (more by tablespoon if needed)

A few sliced almonds for garnish

*Traditional recipes use chickpea flour (Channa flour, Gram flour or Besan). You can swap out the almond flour, adjust the liquid quantities if needed.

Directions

Mix the dry ingredients together and set aside

Add the wet ingredients and knead to a smooth dough that is soft and lightly sticky. If using milk add that before the water, use only the amount of water needed to form the dough

Pinch pieces from the dough, about a tablespoon at a time and roll in your palms to form a smooth ball

Place on a parchment lined baking sheet, flatten to your preferred size and press sliced almonds on top

Bake in a pre-heated oven at 350 degrees F, for 10–12 mins till lightly browned

The edges of the cookie should be set. A longer baking time yields a crunchier cookie.

Put the cookies on a wire rack to cool completely. Store in an air tight container.

It's Kurma and it's gluten free, vegan and baked

by Moy’s Gluten Free Kitchen

Before you begin, this is not the traditional method of making kurma. This version is gluten free, dairy free, has less sugar and is baked. Any of the spices or sugar can be modified to your liking

Gluten Free Baked Kurma

Ingredients

1 cup of Gluten Free flour*

½ tsp xanthan gum (omit if already in your flour mix)

¼ tsp salt

½ tsp baking powder (more if you prefer it lighter)

½ tsp baking soda

¼ cup brown sugar**

2 tsp flaxmeal (optional, but it helps to keep the dough together)

¼ tsp cinnamon

small piece of whole ginger (can sub 1/8 tsp ginger powder)

2 large cardamom pods (elaichi)

1/3 cup warm coconut milk

1/8 cup coconut oil

2 tsp vinegar

¼ cup powdered sugar

*A flour blend that is used to bake bread will be ideal here. Any flour blend will do but the texture will vary.

**This yields a mildly sweet kurma, you can sweeten to your preference

Directions

Line a baking tray with parchment paper

Add the cardamom pods and the piece of whole ginger to the warm milk, cover and allow to steep for 8-10 mins. The ginger can be muddled (pounded lightly) to release more flavour. If using ginger powder add it to the dry flour mix

Combine the flour, xanthan gum, baking powder, baking soda, sugar and flaxmeal, mix well

Add the milk mixture (remove the pods and the ginger), coconut oil and vinegar, mix thoroughly to form a slightly sticky but firm dough. The dough should be easy to handle with moistened hands. Wrap the dough in plastic wrap and set aside for a few minutes (8-10 mins)

Roll out the dough to a thin rectangular shape, it does not need to be perfect. Sprinkle the dough lightly with flour if necessary to prevent sticking. Cut the dough into 2” wide strips. Working with one strip fold the dough unto itself, three folds will do. Use a little water to moisten the edges so that the folds stay in place. You can lightly roll the folded strip with the palm of your hand and in one direction, to make it more cylindrical. Do not flatten out the folds completely, the folds help with the final texture. Cut each strip or cylinder to your preferred length. Place the pieces on your lined baking tray. When you have made all the strips put the tray in the refrigerator to chill (10 to 15 mins, I use that time to clean up my kitchen). Alternately you can roll the dough into several noodles and then cut along the length to make the kurma pieces.

While you wait preheat the oven to 425 F. When ready bake the kurma at 425 F for 5 minutes to give it colour. After the 5 minutes drop the heat to 375 F and bake for 8-10 mins until firm. A longer baking time yields a crispier kurma but even then it should still be somewhat soft especially in the middle, it will firm up as it cools

Remove from oven and while still hot toss the kurma in the powdered sugar to coat. Toss again to coat a second time if desired

Store in an airtight container in a cool area of your kitchen for up to 5 days

Notes:

For a more traditional Kurma, a simple sugar syrup (phag) can be used to glaze the finished sticks.

The Kurma can also be deep fried. Drain the kurma on paper towels. To make it even crunchier place on a baking tray in your oven at the keep warm setting (about 200F) until you're ready to coat with sugar syrup or powdered sugar