Use Chia Seed Powder as an Egg Replacer

Just like Flax Seed Only Better

Ground flax seeds are becoming a common and very successful replacement for eggs, but did you know that you can also use chia seed powder?

I've been experimenting with this for the last several months (recipes coming soon) and the ratio of chia powder to liquid is 1 to 1, just like ground flax seed. In other words, 1 tablespoon (TBS) of ground chia seeds + 1 tablespoon (TBS) of water = 1 egg.

You can also use coffee or clear apple juice instead of water to add a little recipe appropriate flavor if making muffins or sweet breads.

Can you use whole chia?  You can, but chia seeds soak up a ton of water, so your bread or muffins will be more like pudding - very, very moist. So if you want your muffins to turn out like muffins, grind your chia seeds in a coffee grinder or food processor first, then measure.

Using chia seeds rather than flax also helps increase the ratio of non-fish-derived Omega 3's in your diet, since chia is heavier in Omega 3's than is flax seed.

Chef Tip: Can you store chocolate chips in the freezer?

Today's Tip brought to you by:

Frozen dark chocolate chips are a fantastic cool treat to sprinkle on your (dairy-free) ice cream, or eat right out of the bag!  So go ahead and freeze 'em.

Callebaut Chocolate USA's dark chocolate, and Enjoy Life Foods have tested dairy-free chips that are delish.

Read more on Dairy-Free Chocolate:

Best Allergen-Free Chocolate

If Chocolate Were the Perfect Man, Would He Be Dairy-Free?

Tips for Using Coconut Flour

Coconut flour is a wonderful substance that can be made into grain-free breads, muffins, even cookies.  If you are experimenting with coconut flour, here are a few tips:

1.  You can replace 20% (and sometimes 30%) of your regular flour with coconut flour to add more fiber and medium chain fatty acids.  But then also add 20% more liquid as well, although too much milk or milk substitute can make your baked goods soggy.  Many coconut bread recipes use only oil and eggs, but no milk substitutes.

2.  Coconut flour is very dry, but very absorbent.  You will tend to need more oil when making coconut breads or muffins.   

3.  You will also need more eggs - usually double the eggs (or more). 

4.  Do not pack the coconut flour (or any flour) when measuring.  This will make your baked goods too dense.  Sift to remove lumps before measuring.

5. Keep your coconut flour in the refrigerator or freezer in an air tight container  (Tender Palate prefers glass).  This will help prolong the shelf life.  Because coconut flour is high in good fats (really good fats), it tends to become rancid more quickly than other flours.  The same holds true for nut flours and flax seed.

How to Add Extra Elasticity to Gluten-free Baking

Gluten-free flours tend overall to be very refined and starchier than wheat flours, and because they are missing that vital protein for structure and elasticity, it is imperative to add extra protein or binders into gluten-free bread recipes.

KYRA BUSSANICH, pastry chef & owner of CRAVE BAKE SHOP says, ‘

“Sometimes I simply add additional egg whites to help with structure & elasticity;  sometimes I use xanthan gum, and sometimes I use psyllium seeds. I've heard of other places also using gelatin for stretch, but I don't prefer to go that route.”

Read more about gluten-free baking & possible replacements:  http://www.tenderfoodie.com/blog/2012/5/18/kyras-baking-class-replacing-common-ingredients.html