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I did some research on chia (the ancient wonderfood) and started using it in 
my GF bread to see if it would give more chewiness and moisture. The results 
were not stunningly obvious but it didn't hurt my loaf at all and I like all 
the added benefits.

The only reason I don't use it any longer is the price. It is hand-harvested 
and is a crop that is just starting to be cultivated again. It used to be 
one of the main 4 crops of the indigenous Indians in certain parts of S. 
America and was ignored by the conquering Spanish and Europeans because it 
couldn't be grown in Europe. I think it is wonderful that it is being 
recultivated and introduced into western diets now. It's worth checking out.

Two practical benefits are that it doesn't need to be ground in order to be 
digested like flax does, and it doesn't go rancid like flax either.

Jo Pannabecker 

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