Whipped egg whites are often used to leaven pancakes, light cakes, baked or steamed desserts. I didn't have Chia seeds in 2009 when at the time I made the suggestion to Sharonk, and completely forgot about it until I stumbled across it today. Egg whites work in that they are whipped until stiff making a protein foam and then ingredients (grated nuts, flour an the like) are folded in or it's folded into batter. Either way. If chia gel were strained so the seeds don't plug the nozzle, and placed in a pressure container for whip cream and charged with CO2 gas, the extruded chia foam (think unscented shaving cream) might be used to hold ingredients as they bake or are floated over boiling water. Well folks, I've got Chia seeds thanks to Shiao Ping. Sharon suggests "To make chia seed gel, take 2 tablespoons of chia seed and mix it into 8 ounces of water. Stir with a whisk or fork every 5-10 minutes for a half hour... let the chia seed gel sit for 12 hours before using."
The Plan: I could substitute it for stiff egg white in a regular gluten recipe and find a starting point. As far as gluten free recipes go (you can see where this is going... gluten free, egg free, yeast free) I wouldn't know what to add to the foam or even if it would work. (Maybe when I get that far....) I have acquired chia seeds and can make the gel, and do have the container and gas but have no idea what to do next. (ok, no plan.) I suppose if the gel keeps two weeks in the fridge, I have two weeks to play around with it. I was just wondering if Sharonk or anyone had some suggestions where I might start... (Hint hint)
First I want to make seed free gel, then pressurize it and test the properties of chia gel foam. Bake it, boil it, steam it, fry it. Seeing what happens. Sound like fun?
It is Carnival Tuesday, anything can happen!
