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.
Source: Nutrition News: All about Chia – News – The CantonRep – Canton, OH; Chia Seed Flour – Nutritious Gluten Free Ingredients. Image: 71:366(Y2) – Raw Ingredients | Flickr – Photo Sharing!.
I was in college, majoring in Nutrition, when it became apparent that I had all the textbook symptoms of celiac disease. The next time I saw my doctor, I asked for a celiac blood test. “You shouldn’t eat wheat,” was all he said once the test came back positive.
But there is so much more to a gluten-free lifestyle. Even though I had some knowledge of celiac disease and its only cure – a diet devoid of gluten, there was so much more to learn.
The purpose of this blog is to help other celiacs, people with gluten intolerance, and everyone else have a loving relationship with food. I was a foodie before, and I still am now. And so can you. Visit my blog for everything gluten free and then some by Miss Dietitian.
Image: welcome fish | Flickr – Photo Sharing!.