Q. I have a friend who has been using “aquafaba” in baking? What is it, and is it a healthy choice?

0
A. Nicola McKeown, PhD, associate professor at the Freidman School of Nutrition Science and Policy, answers: “Aquafaba is the name given to the viscous water in which legumes such as chickpeas have been soaked or cooked. For reasons that are still not fully understood, the brine from canned chickpeas can be whipped into merengue-like foams […]
To continue reading this article you must be a paid subscriber

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!

LEAVE A REPLY

Please enter your comment!
Please enter your name here