The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March 13, 2009 (EFSA, 2009).
Chia seeds are rich in:
Chia seeds are very flexible and can be eaten in a variety of ways:
To use as a thickening agent when you’re cooking, start with 1-2 tablespoons of whole seeds and stir thoroughly. Then turn down the heat and wait for a couple of minutes to the chia to take effect.
How to make Chia gel:
The gel lasts up to 14 days in the fridge.
May contain some white chia seeds.