Don’t be intimidated by chia seeds. They have many uses, especially in a gluten-free kitchen:
♥ Replace wheat flour with chia-seed flour (1:1) to make your gluten-free pancakes and waffles fluffier.
♥ Use chia gel as a binder in egg-free recipes (1/4 cup = 1 egg) or thickener in soups and gravies. Mix 1 tbsp of chia seeds with 3 tbsps of water to form a binding gel. Let it set for 15 minutes.
♥ Sprinkle whole chia seeds over your whole-grain cereal, oats, eggs, salads, grilled veggies, fish or chicken, and healty desserts – plain Greek yogurt or a fruit cup.
♥ Add ground seeds to smoothies and flour of your choice to enhance the nutritional value of baked goods.