If you’re staying clear from gluten, then you surely miss bread. Dinner is just not the same without it, and how about those midnight sandwiches! I know you miss them; I do too. Now, if you don’t eat eggs for whatever reason, then your options are really limited.
Making your loaf of white bread with no eggs and without gluten might be your only alternative, and that’s a good thing because making bread at home is immensely satisfying. Your entire house is filled with the loveliest scents, and nothing tastes better than freshly made bread.
This recipe is supposed to be quick and easy, so we’re using one of many gluten-free all-purpose flours out there. That’s the easy part. We’ll also need some common ingredients: yeast, sugar, salt and milk.
Here’s the twist. Since we’re using no eggs and eggs are kind of a big deal in white bread, we’re using one of my favorite egg substitutes — aquafaba. Aquawhat? That’s the juice that’s left in a can of chickpeas. Really!
The stuff is bouncy and thick, just like egg whites, and it foams nicely when whisked. It will provide our bread with all the airiness it needs. Don’t worry; the bread won’t taste like chickpeas.
Make good use of those chickpeas, though, like making homemade hummus or lovely chicken soup with chickpeas! For this recipe, we only need the aquafaba.
Here’s a tip: A pinch of cream of tartar will stabilize the aquafaba foam. It works with eggs, too, in case you’re making regular bread.
That’s easy. For starters, a double-decker sandwich. Or a huge pile of French toast. An avocado toast is the perfect light lunch and treat yourself with the ever-delicious Pb&J sandwich!
The sky’s the limit here, and with such versatile bread and made without a bread machine or anything, you’ll never have to purchase bread again.
Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
In a bowl, Activate the yeast with warm water.
Add the sugar, salt and milk. Combine.
Incorporate the flour while mixing to form a batter.
In a separate bowl, using an electric hand mixer, whip the aquafaba with the cream of tartar until soft peaks form (2-3 minutes).
Fold in the fluffy aquafaba into the mixture until well incorporated.
Pour the batter into the loaf pan and bake for 40-45 or until cooked through.
Remove from the oven and let the bread cool before unmolding it.
Slice and enjoy!