In what can only be described as great news for both sufferers of Celiac Disease and anyone who hates people who insist they can’t eat gluten while downing an entire plate of spaghetti, science appears to be on the verge of delivering us an actual pill that will allow those with Celiac to eat gluten.
Salad can be a great healthy meal, but if you don’t want the calories and fat that come with a heavy dressing, try using bread as a thickening agent. You’ll get a rich, creamy texture without using eggs or mayo to get it. This is especially useful if you’re out of eggs, have an egg allergy, or are a vegan.
You don’t have to change your dressing recipe to make this work—just use bread where you would a thickener like mayo or egg yolk. As you blend the bread with the rest of the ingredients, the dressing will thicken. You can use this as an opportunity to get rid of bread that is getting stale. Lots of breads do not have egg in them: challah, sourdough, foccacia… Some, like sourdough, will contribute to flavour.
Another alternative would be: ground flax or chia seeds (1TBSP to 3TBSP water per egg needed, mix until thick) than bread. Easier, lighter, good for people avoiding carbs and gluten. Egg substitutes have been covered in the past.