How to Make Chia Flour | Great for Baking and Smoothie Recipes

Today’s post is courtesy of my dislike for whole chia seeds and I’m so happy I’ve figured out way to use them that is delicious.

This method has paid off over multiple recipes!

A few years ago I bought a couple of pounds in bulk and used them, but as you can see it’s been a few years. Luckily they kept well in the freezer.

My two main ‘deals’ with chia seeds are they seem to come out how they go in and I generally feel pretty dehydrated throughout the day when I eat them in their whole form.

I’ve nixed those weird issues by turning chia seeds into chia flour.

Chia flour is soft and fluffy with a light nutty flavor. I’ve found that just a few teaspoons or less added to a recipe is enough to bind everything together.

Which means perfectly composed pancakes, fudge-y brownies, and waffles you would give up Netflix for. Well. Maybe. I mean they are really good, but it’s Netflix.

Some of you might be wondering how this differs from a chia ‘egg’ which is usually whole or ground chia whisked with water to form a gelantinous blob, very similar to an egg white.

Using chia flour in a recipe kind of negates the extra process. I have been simply adding chia flour into my dry ingredients along with baking soda and flour—whatever they may be. I really like that the chia flour can get evenly dispersed throughout the dry ingredients before solidifying it with a liquid.

If I’m creating a recipe, I usually balance out the need for additional moisture when working with the wet ingredients.

I grind in smaller quantities, based on what I think I will use in the next 2 weeks. A personal blender or coffee grinder works perfectly. I’ve been using my Nutribullet. A word of caution. It is possible to over grind. It really only takes seconds, you will see the chia go down and the flour ‘spill’ out the top of the chia mound. It should be done at that point. If you go longer the chia will heat up and turn moist, like it’s about to transform into chia butter.