At-a-Glance: Why Bake with Chia Instead of Eggs

• What it does: Chia forms a gel that binds and adds moisture—great for cookies, muffins, pancakes, quick breads, meatballs, and meatloaf.
• Core formula: For 1 egg, mix 1 tablespoon finely ground chia with 2½ tablespoons water; rest 5–10 minutes until gelled.
• Flavor/texture: Neutral taste; slightly denser crumb than eggs. Not ideal for airy cakes, meringues, or custards.
• Nutrition bonus: Chia provides fiber, plant omega‑3 (ALA), and minerals like calcium and magnesium Harvard T.H. Chan School of Public Health; USDA FoodData Central.
• Safety: Always hydrate chia before eating, especially if you have swallowing issues; dry seeds can swell and pose a choking risk Harvard.

What Are Chia Seeds and Why Do They “Gel”?

Chia seeds (Salvia hispanica L.) are tiny seeds rich in fiber and plant omega‑3 fatty acids (ALA). When mixed with water, their soluble fiber and mucilage absorb liquid and form a gel. In baking, this gel acts like a mild binder that helps hold batters and doughs together, similar to what egg proteins provide—though without the same lift or emulsification.