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Chia Seed Flour

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Like flax, chia is highly ‘hydrophilic’ which simply means that the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly, in under 10 minutes.  Just long enough to give you time for you to call your mother and tell her that you love her. :)  Soaked ground chia seeds will appear to contain not seeds or water, but an almost solid gelatin. How to use Chia Flour Due to its ability to absorb both water and fat, they can be used to thicken sauces, soups, porridges, crackers…

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