chia, flax, and ground flax… how do they gel up?

Jessica Penner, RDNutrition2 Comments

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After reading “The Power of Chia,” where I outlined that chia seeds are far more able to bind water and create a gel than flax seeds, a reader asked me whether ground flax seeds would be able to create a gel or not. Since I didn’t know, I decided to do a little science experiment in my kitchen. Check out the video for the answer!


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2 Comments on “chia, flax, and ground flax… how do they gel up?”

  1. Neat! I would guess the ground flax would be a decent egg substitute in recipes then. But amazing how much the chia seeds gelled. I’ve heard of people using chia seeds to make raw jam really quickly, I think I may need to try that sometime!

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