Chia as a Viable Ingredient
I will be having a discussion tomorrow about Salvia hispanica, commonly known as chia, as a viable ingredient in our baked goods. We’ve had discussion in previous years, and I admit I was surprised to hear about the positive nutritional aspects of the seeds other than making for a good "pet". Rich in omega-3 fatty acids, I could certainly see this as a viable ingredient in our regular dough products, but even more so in our gluten free products. I’d like to see some comments from the gluten free community who may have experience with chia, and discuss both the positive and negative attributes of introducing such an ingredient further into the community.