Having made a surprisingly good Pavlova from aquafaba (non-brined chick pea juice - the liquid from the can), I was wondering whether it was possible to use the egg-like properties of this juice to replace gluten in breads and buns? Does it work in this way?
No. When kneaded, the gluten in flour such as wheat, barley, etc. traps the gas released by the fermentation process and make the dough raise. Aquafaba can in some cases replace egg white, but not gluten.
In gluten free bread, psyllium husk or xanthan gum are normally used to allow the dough to raise.