Chia or Salba as a Gluten Free Flour Substitute
Last updated on April 18, 2008
Chia not only works as an egg substitute, but it also works as a flour substitute, which makes it ideal for people with gluten intolerance and celiac disease or people who are limiting their wheat intake for other reasons.
I’ve seen two different methods described for using chia as a flour substitute. The first is to simply replace the flour in any recipe with equal parts chia flour or chia mixed with another gluten-free flour. The second method does not eliminate the flour altogether but reduces it by using 3 parts flour to 1 part ground chia or Salba. So, if the recipe calls for 1 cup flour you would use 3/4 cup flour and 1/4 cup chia.
To make chia flour, you can grind chia in a coffee grinder or powerful blender such as the Vitamix.
Now, what I’m wondering is what would happen if one replaced both the eggs and flour with chia in the same recipe …