Reviews written by bexn
Chia Gel Replacer?
Have you tried making a chia gel like the recipe for flax gel? I imagine you'd need a very fine mesh strainer but one that catches raspberry seeds should work in this case. Then it wouldn't matter if you used black or white chia. Interesting that you noticed that you noticed that their polysaccharides are able to travel outside their hulls. I'm assuming that would be captured in the gel, too.
Which egg replacer do you use for cakes (not dense, I know you're fine with flax and chia for dense)? Is there one you'd recommend for springy or spongy cakes or is that not possible to do in vegan baking?
Thanks in advance for answering my questions!