Aquafaba
Binder
Aquafaba is the liquid from canned chickpeas, often used as an egg substitute.
Functions
Dietary Info
About Aquafaba
Aquafaba, the liquid found in canned chickpeas, has become a game-changer in the world of vegan and allergen-friendly baking. Its unique properties, including the ability to mimic egg whites, make it an excellent binder and leavening agent. This versatile ingredient is nearly flavorless, allowing it to blend seamlessly into various baked goods like cakes and cookies. Its emulsifying, foaming, and thickening capabilities make aquafaba a valuable tool for creating light, airy textures in gluten-free and vegan recipes.
History
Aquafaba's journey into the culinary spotlight began in 2014 when a French musician and vegan blogger, Joël Roessel, discovered its egg-like properties. This revelation was soon championed by Goose Wohlt, an American software engineer, who coined the term "aquafaba" (Latin for "bean water") and popularized it in the vegan community. Its rise in popularity is attributed to its accessibility, affordability, and ability to replace eggs in various recipes, offering an inclusive option for those adhering to specific dietary restrictions. The aquafaba movement continues to grow, inspiring innovative vegan and allergen-free baking.