Chickpea Flour Bread - Egg-Free Version
The completed Aquafaba rice bread has a distinct appearance and texture compared to brown rice or millet bread, especially in terms of texture. If you enjoy the soft texture of white bread but are concerned about refined carbohydrates causing unfavorable blood sugar reactions, perhaps the chickpea version of rice bread is your best choice... 😉
Gluten-Free Rice Bread Ingredients:
The ingredients are divided into two parts:
Ingredients A (Fermentation Ingredients)
- Yeast - 8g (please provide your own)
- Sugar - 5g (for fermentation)
- Warm Water - 300g (40-50 degrees Celsius or a mixture of 200g room temperature water and 100g hot water)
Ingredients B
- Chickpea Juice (Aquafaba) - 120g (previously chilled)
- White Sugar - 10g
Ingredients C
- Goglufree Brown Rice Bread Flour - 400g (one whole package)
- Vegetable Oil - 5g (rice bran oil/sunflower oil/olive oil or any high-temperature resistant oil)
- Salt - 2g (optional)
- Vinegar - 3g (apple cider vinegar/rice vinegar/lemon juice)
*Helpful tips:
- You can make chickpea juice (aquafaba) yourself, or if you're short on time, you can purchase ready-made versions from any brand.
Reference the following links:
What is Aquafaba - Chickpea Protein?https://youtu.be/kz7mKOMgJFg?si=aeFyTlMupuDBcgfO
Video on Making Chickpea Protein (Aquafaba) https://youtu.be/PjdO5ISl2uA
Purchase Link: https://bit.ly/3KMGCE1
Hummus Recipe: https://www.xiaohongshu.com/explore/6263c6db00000000010267bf
Pour the chilled bean juice (120g) into the tray, and then use a whisk or mixer to whip the egg whites until foamy.
When the white foam starts to form, add the granulated sugar and continue whipping at high speed until stiff peaks form (the egg whites should hold a hook-like shape).
Next, proceed with the second step of preparing the dough. Pour the yeast mixture into the machine containing the flour, then add the vegetable oil and mix well. (Mix at medium speed for about 2 minutes.)
Next, pour all the whipped aquafaba into the batter at once, then mix at medium speed until well combined. (Mix for about 2 minutes or until the dough and aquafaba are evenly incorporated.)
Use a rubber spatula to scrape the sides of the batter, ensuring that any batter at the bottom is properly mixed in. This will help ensure even mixing throughout the dough.
Next, pour in the vinegar or lemon juice, and then mix the dough at a medium to high speed until it becomes smooth and well combined.
Prepare a baking pan and coat the sides with a layer of oil (to make it easier to remove the bread after baking). Then, place a sheet of parchment paper over the opening to prevent the batter from spilling out.
Carefully pour the batter into the baking pan using a spatula, and then spread the batter evenly. It's recommended to use two spatulas for this step. If the batter is too sticky and hard to handle, you can apply some oil to the spatulas to reduce the stickiness.
If you want to expedite the dough's fermentation, you can ferment it in the oven. Simply set the oven to a temperature range of about 35-40 degrees Celsius. This temperature can accelerate yeast activity and promote dough fermentation. Make sure not to exceed the yeast's tolerance range, as it might have a negative impact on the dough's quality.
*Helpful Tip:
For natural room temperature fermentation, considering our climate, you can practically place the dough anywhere for fermentation. The fermentation speed is mainly determined by the amount of yeast. Following the recipe's yeast quantity (8g), the fermentation can be completed within around 40 minutes.
When the dough has fermented to about 80% (as shown in the picture below), it's time to preheat the oven. Preheat the oven for 10-20 minutes at 200 degrees Celsius with both the upper and lower heating elements activated, adjusting based on your oven's characteristics.
Temperature: 200 degrees Celsius
Setting: Upper and Lower Heating Elements
Time: 40 minutes
*Oven temperatures can vary by brand, so the baking time provided above is for reference only.
Coat the freshly baked bread with a layer of vegetable oil (rice bran oil) to make the outer surface of the bread appear more glossy and smooth.
It is not recommended to consume the bread immediately after it is baked because the yeast flavor hasn't completely subsided. Please allow the bread to rest on a wire rack for at least 1 hour, until the heat dissipates, before slicing and enjoying.
The finished Aquafaba rice bread differs significantly in both appearance and texture from brown rice or millet bread. Particularly in terms of texture, if you enjoy the softness of white bread but are concerned about refined carbohydrates causing unfavorable blood sugar reactions, perhaps the chickpea version of the rice bread is your best choice... 😉
