http://www.veganbaking.net/ 208-1427 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder Hi, I have an important answer for the person who failed to make her buckwheat flour latkes! I just saw this today on a cooking show when they were making a rue...you must add the flour to the eggs or egg replacer not the other way around! I think that is the right answer. Good luck, hope you get this. ]]> Sat, 16 Feb 2013 22:00:07 -0500 208-1208 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder I love chia seeds!! They are also a delicious topping for pretty much anything, and after soaking in apple juice for a while you get a tasty treat! I've never used white chia seeds, and gave up on the idea of grinding whole seeds up very quickly. I usually use a smallish amount of VERY hot water, which also gives me the freedom to add more liquid if I need to. The "goopiness" of chia is definitely unique. One thing I'll mention - I don't know if it was due to use of chia-egg, but my last adventure with chia resulted in some amazingly fluffy waffles that also browned extremely quickly. Not sure if that was the chia or some other factor? Have fun chia-ing. ]]> Thu, 27 Dec 2012 12:32:01 -0500 208-1160 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder HI there, I tried this last night when making buckwheat flour latkes, and it was something of a disaster. First, let me say that the latke recipe is basically flour, a little baking soda and salt, and grated onions. The latke recipe called for adding to eggs to the flour, baking soda, and salt, mixing that up, and then stirring in the onions. When I added the chia goop to the flour mix and tried to whisk it all together, I ended up with a small clump of flour and chia goop in the larger bowl of flour. I ended up tossing it and using Ener-G egg replacer, my usual. So, any suggestions on what I might have done wrong? Did I let the chia goop get to gel-ly? Thanks. ]]> Tue, 11 Dec 2012 16:04:01 -0500 208-795 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder Definitely want to try this! Just wondering from your experience, do you prefer chia or flax in baking recipes (like a white cake for example)? I've read that chia doesn't impart as noticeable a flavor as flax but it also seems to be a lot more expensive. Is it worth it for those times when you really want to 'impress'? ]]> Wed, 01 Feb 2012 20:50:32 -0500 208-691 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder I just tried this for a cookie recipe. Best egg substitute I've ever used. ]]> Thu, 10 Nov 2011 23:09:30 -0500 208-479 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder I read on the net chia seeds are higher in trytophan than turkey so if it makes you sleepy you will know why! ;) ]]> Wed, 01 Jun 2011 17:10:51 -0400 208-331 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder Is it 3T water to 1 T chia or to 1 teaspoon chia? I've seen contradicting reports on the Web. Thanks! ]]> Tue, 01 Feb 2011 16:09:52 -0500 208-207 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder I only have black seeds, but will give it a try. I'd read that they made a good egg replacer but didn't quite know how to make that happen, so thanks! Regarding the person who commented that the seeds go rancid quickly, I've found the exact opposite to be true, both dry and "gelled" in the fridge. So if you're on the fence about trying chi-chi-chia, give it a try! ]]> Thu, 23 Sep 2010 15:47:56 -0400 208-191 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder Actually, I use the black chia seeds all the time in baking. Unless you are baking a white cake they don't show up too obviously. I have never ground them nor do I whisk them. I just pour in the water and give a quick stir with whatever I have handy. I believe they go rancid and lose nutrition quite quick if you leave them ground for too long (more than a couple days). But chia is a great source of nutrients and should be used in a daily diet, vegan or not! ]]> Tue, 07 Sep 2010 19:34:16 -0400 208-47 http://www.veganbaking.net/egg-replacers/208-chia-seed-binder I recently bought my first batch on chia seeds. I found them at the local farmer's market. A Mennonite (Christian Anabaptist) family of 8 sells them and runs their own local baking company. Very interesting family. Also, they claim that chia seeds do not lose their nutrients during cooking. Cross your fingers. I am excited to start using them many different recipes! ]]> Sun, 22 Nov 2009 17:34:55 -0500