Wednesday, September 5, 2012

Chia Seed Gel

A few months ago the only thing I knew about chia seeds was that they were used to grow "hair" on those adorable Chia Pets. I found out that chia seeds are also a wonderful part of a healthy diet. They can be added to foods like oatmeal or smoothies without changing the taste, and they contribute so many health benefits. Chia seeds contain Omega-3 oil and antioxidants, and they can help prevent digestive problems like diverticulosis. These little seeds are not only high in calcium, they are also the most complete plant based source of protein. Chia seeds supply a steady source of energy, and they help to balance blood sugar throughout the day.


I have been looking for more ways to incorporate chia seeds into my diet. One thing I have wanted to do is to add these wonderful little seeds when I bake bread. The drawback to doing that is that chia seeds absorb a lot of water, so I have been hesitant to just toss them into a bread dough, knowing that it would probably throw the liquid proportions of the recipe off.

In looking for a way make my bread baking and the chia seed compatible, I came across a recipe for Chia Seed Gel. This is the perfect solution for adding chia to a bread dough! By mixing the seeds with water in advance and letting them gel, they can be added to a recipe without affecting the measurements.



Recipe source The Fresh Loaf


Chia Seed Gel

2 tablespoons chia seeds
8 ounces water

In a small container, combine chia seeds and water. Stir with a whisk or fork every 5 - 10 minutes for a half hour. Cover and refrigerate for 12 hours before using. May be stored in refrigerator for up to 2 weeks.

To use when baking bread:
Add 2 tablespoons Chia Seed Gel to bread recipe of your choice.



Mix 2 tablespoons chia seeds into 8 ounces water.



Stir every 5 - 10 minutes for a half hour. The seeds will become suspended in the water, and a gel will form.


Cover the container and place in refrigerator for 12 hours before using.


The chia seeds will have formed a thick gel and may be kept in the refrigerator for up to 2 weeks. 
Add 2 tablespoons of the gel to your favorite bread recipe.



This recipe was shared with:
Tutorials Tips and Tidbits
Creative Juice Thursday

5 comments:

  1. What useful information, Anita! I never knew the importance of chia seeds in the diet, but now I do.

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  2. Anita, I didn't know the seeds were edible, how interesting. It is good that the little seeds have some good redeeming qualities since they have been ridiculed for so long. I will have to think about this one for awhile before jumping in but you have educated me about chia seeds and their benefits. Thanks. --------------- Shannon

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  3. Wow, so cool. I just saw a (majorly expensive) bag of chia seeds at my local grocery for the first time. As soon as I can part with the cash - I'm making this!

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  4. You are so clever! I have just started adding chia seeds to smoothies, and I am SO doing this to add to other things. Thanks ever so much for sharing!

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  5. 1 tbs of the gel can also be used in any recipe as a substitute for 1 egg

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