I hear great things about this myserious "Salba Seed", and go to look it up online.

one bunch of people say its the same thing, (perhaps grown slightly differently, seems unclear) as Chia. ... ... as in chia pets....

anyone have any testimony/opinion/thoughts on the difference, if any between the expensive-as-hell Salba, and the not-that-expensive Chia?

now I never knew that chia seeds were something some people had as a dietary supplement, but aside from that, does anyone use these in bread? is the amount that could be reasonably used in bread too little to be worth it? can it be ground and used as a non-gluten flour? anyone TRIED? does the healthy stuff in it stand up to heat of bread baking?

how would it best be used if it were to be used in yeast bread? like corn meal? any idea if it should be soaked or if it absorbs much water?