Baking – Chia seeds as replacement of oil in bakery

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I found that chia seeds mixed with water form a somewhat gelatin mixture that can be used for bakery instead of oil or butter.

I would like to try it but I have no idea if I should replace 1/3 cup of oil with a 1/3 cup of this mixture and what would the proportion of water/seeds be.

Can anyone give some pointers.

Thank you.

Best Answer

According to Pure Goodness:

Chia gel can substitute for half the butter in most recipes! The food will bake the same and taste the same (or better) from the addition of the chia gel. All you need to do is divide the amount of butter or oil in half, and then use the same amount of chia gel to fill in. [...] Everything from cookies to cakes to muffins, pancakes and waffles can be made with chia gel as your butter replacement.

Other sites bracket this range, recommending 25% replacement of the butter or oil (some indicating that it is very hard to tell the difference at this ratio) to as much as 75% (but that is fairly unusual); 50% seems to be the most common recommendation.

My survey of sites shows that most recommend making Chia Gel with a 1:9 ratio of seeds to liquid (usually water). The instructions at Health Central are fairly typical:

Put water in a sealable plastic container and slowly pour seed into water while briskly mixing with a wire whisk. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks).

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