Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for baked goods:

• Flour substitution: partial or total substitution of wheat flour with acceptable results.
• Flavor: imparts a nutty mild flavor
• Thickening agent: hydrated mucilage generates a gum with powerful thickening properties similar to guar gum
• Water absorption: absorbs moisture reducing water activity, and thus aiding in staling.
• Egg replacement for vegan products
• Oil replacement

Commercially, it is available as:

• Wholemeal
• Protein concentrate
• Defatted

What about the nutritional impact of chia flour?

Chia flour has a high nutritional value due to its high content of:

• Protein: 31%
• Crude Fiber: 29%
• Omega 3 fatty acid: 8-10%
• Antioxidants

However, some chia concentrate products can have over 50% fiber (soluble and insoluble) and 25% protein, depending on the manufacturing process. These attributes make this flour a valuable ingredient for reducing Glycemic Index, improving gut and immune health. Also, it can help lower the risk of cardiovascular diseases.