Aquafaba is the name for the viscous water in which legume seeds; such as chickpeas or white beans have been cooked and canned. The most common use of aquafaba is as a replacement for egg white. It is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the...| Chebe Recipes
Plus Delicious, Naturally Gluten-Free Bread. Find out about the differences between Celiac disease, wheat allergies, and gluten/wheat intolerances along with some specifics of a gluten-free diet. Plus, learn about the naturally gluten-free bread that all of these groups can and should eat.| Chebe Recipes