Chia seeds are a nutritional powerhouse. Full of antioxidants and nutrients like omega-3, they are a great addition to any meal. However, if you want to bake with chia seeds and don’t want the actual whole seed in there (they do get stuck in your teeth), then you might want to make yourself some chia flour!
While chia flour is not necessarily digested easier than chia seeds, it still makes an excellent alternative flour. The texture of the seeds can be unpleasant for some people, but chia powder, or flour, is less evident in baked goods and smoothies than chia seeds are. You can also use chia flour to thicken sauces and soups.
Best thing? It is really easy to make.
What Can Chia Flour Be Used For?
Chia has around 11 grams of fiber per ounce, so I use it as a fiber and nutrient boost to my baked goods. In the case of this batch, I actually mixed it with psyllium husk in a ‘high fiber blend’ to add to our morning smoothie for a digestive health kick. If I wanted to go next level with that blend, I’d add some green banana flour for some prebiotic-resistant starch.
You can add some chia flour to recipes when you cook but do not use it as the primary flour, as it gets thick and gloopy when mixed with liquids. For every cup of flour, maybe replace ¼ of a cup of it with chia.
Do I Need Any Special Equipment To Make Chia Flour At Home?
Nope. You just need a blender, coffee grinder, or Nutri Bullet, anything with one of those smaller attachments instead of the large blender jug. The blender doesn’t have to be that powerful, as you will just be doing little bits at once. Oh, and a jar to store the flour in the fridge once done.
Ingredients To Make Chia Flour At Home
- 1 cup of Organic, non-GMO chia seeds (either black or white, it doesn’t matter).
- A blender or food processor.
- Airtight container or jar.
How To Make Chia Flour At Home
Start with quality chia seeds – Look for organic, non-GMO chia seeds. They can be black or white, whatever your taste preference is.

In the small attachment of your blender, add the chia seeds in ¼ of a cup at a time, and blend for around 1 minute until the texture is like sand. You don’t want to over-blend, or you will extract the oil, and it will turn into a paste.


Transfer each ¼ cup of the chia flour to a clean, airtight jar or container as it is blended, and store in the refrigerator. As you can see, my cat approves!

While chia seeds last quite a while, chia flour will only last 2-3 weeks, so don’t blend more than you can use in that time. I usually do about a cup only.
Add the chia flour into bread doughs or smoothies, or use it to make tortillas and flatbreads as needed, or mix it with psyllium and other high-fiber powders for a smoothie fiber boost!

Notes/Tips/Troubleshooting
- The key to making chia flour is to not add too much to your blender at a time. With the small blender attachment, ¼ cup is the perfect amount, and all of it is blended evenly. If you have a larger blender, you could maybe do a half cup at a time.
Nutritional Facts
Values per cup of chia seed flour:
- Calories 298
- Total Fat 9g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 2.8mg
- Total Carbohydrates 56g
- Dietary Fiber 56g
- Sugars 0.8g
- Protein 26g
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How to Make Chia Seed Flour at Home
Chia seeds are a nutritional powerhouse. Full of antioxidants and nutrients like omega-3, they are a great addition to any meal. However, if you want to bake with chia seeds and don’t want the actual whole seed in there (they do get stuck in your teeth), then you might want to make yourself some chia flour!
Ingredients
- 1 cup of Organic, non-GMO chia seeds (either black or white, it doesn’t matter).
- A blender or food processor.
- Airtight container or jar.
Instructions
- Start with quality chia seeds – Look for organic, non-GMO chia seeds. They can be black or white, whatever your taste preference is.
- In the small attachment of your blender, add the chia seeds in ¼ of a cup at a time, and blend for around 1 minute until the texture is like sand. You don’t want to over-blend, or you will extract the oil, and it will turn into a paste.
- Transfer each ¼ cup of the chia flour to a clean, airtight jar or container as it is blended, and store in the refrigerator.
- While chia seeds last quite a while, chia flour will only last 2-3 weeks, so don’t blend more than you can use in that time. I usually do about a cup only.
- Add the chia flour into bread doughs or smoothies, or use it to make tortillas and flatbreads as needed.
FAQs
Yes, they are one and the same! Both are simply ground whole chia seeds.
Chia flour has a slightly nutty flavor and is mild in taste. In fact, I would describe it as very bland, so it disappears into recipes quite well and works with many different flavors.
Some of the nutrition in chia seeds may be destroyed by high temperatures, which is why I prefer to have it raw in my smoothies and overnight oats, etc. You will still get a fiber and nutrition boost from chia flour in your baked goods, but there may not be as much omega-3 or antioxidants.
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