Gyeranppang (Egg Bread) - EGG-FREE
A popular Korean street food, this savory-sweet bread is typically baked with an egg inside. This version substitutes the egg with a chickpea flour mixture to maintain the richness and moisture while remaining allergen-friendly.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Milk (Dairy or Non-Dairy)
- 1/4 cup Melted Butter or Oil
- 1/2 cup Chickpea Flour
- 1/4 cup Water
- 1/4 cup Finely Chopped Ham (Optional)
- 2 tbsp Chopped Parsley (Optional)
Instructions
- 1Preheat oven to 350°F (175°C). Grease a muffin tin.
- 2In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3In a separate bowl, combine milk and melted butter/oil. Add to the dry ingredients and mix until just combined. Do not overmix.
- 4In a small bowl, whisk together chickpea flour and water until smooth. This is your egg substitute.
- 5Fill each muffin cup about halfway with the batter.
- 6Pour a spoonful of the chickpea flour mixture on top of the batter in each cup. Sprinkle with chopped ham and parsley, if using.
- 7Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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