Hydrated chia can act as a binder in some baking recipes. It does not provide the same structure, flavor, nutrition, or leavening properties as a chicken egg, so results vary by recipe.
Combine 1 tablespoon of chia seeds with 3 tablespoons of water.
Stir and allow the mixture to stand for 10–20 minutes.
Use the resulting gel in place of one egg in suitable recipes, such as muffins,
pancakes, cookies, or quick breads.
Ground
chia creates a smoother mixture, while whole seeds leave a more noticeable texture.
Ground Chia Seed Powder
Chia seeds can be ground in a clean spice grinder or coffee grinder. The powder can be added to oatmeal, smoothies, bread, pancakes, or other baked foods.
Ground chia does not behave like wheat flour and cannot usually replace all the flour in a recipe. It lacks gluten and absorbs a large amount of liquid, so recipes may require adjustments.
