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–+ servings
Small batch of thick fermented chia flour beside whole chia seeds

Small-Batch Fermented Chia Flour for Full GAPS Baking

A two-tablespoon Full GAPS chia-flour component ground from whole seeds, mixed with homemade 24-hour sour cream, and fermented for a full day.
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Prep Time 5 minutes
Fermenting 1 day
Total Time 1 day 5 minutes
Servings: 1 small batch
Course: Baking, Component
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons whole chia seeds plain, with nothing added
  • 1 tsp homemade sour cream cultured for at least 24 hours; measured from the linked pizza bake total

Equipment

  • Ninja Professional Plus Kitchen System BN801
  • Stainless-steel measuring spoons
  • Small glass or ceramic ramekin
  • Small glass plate for a loose cover
  • Dry silicone spatula

Method
 

  1. Put 2 tablespoons whole chia seeds into the completely dry Ninja BN801 pitcher. Seat the pitcher securely on the base.
    Whole chia seeds in a Ninja BN801 pitcher ready to grind
  2. Pulse until the seeds become a coarse, evenly speckled flour with no layer of whole seeds at the bottom. Stop before the flour warms or smears toward seed butter.
  3. Measure 2 tablespoons coarse chia flour into a small glass or ceramic ramekin. Add 1 teaspoon homemade 24-hour sour cream and stir until no dry flour remains and the mixture holds firm ridges.
  4. Scrape down the ramekin, cover loosely with a small glass plate, and leave at 68 to 72°F for a full 24 hours.
    Coarse chia flour mixed with sour cream and loosely covered to ferment
  5. After 24 hours, use the entire cohesive, gently tangy batch in the linked pizza bake. If the casserole is not being assembled immediately, cover and refrigerate the small batch until needed.

Notes

  • Full GAPS: Use after diarrhoea has cleared completely and homemade 24-hour sour cream has been introduced and tolerated.
  • Small batch: This makes the component for one pizza bake; it is not a pantry-size flour recipe.
  • Texture: After mixing, the paste should hold firm ridges and contain no dry flour.
  • Ferment: Keep loosely covered at 68 to 72°F for the full 24 hours.
  • Scaling: The 2x card uses 4 tablespoons chia seeds and 2 teaspoons sour cream. Use a larger ramekin and keep the same ferment time and temperature.

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