1/3 cup chia seeds
2 cups water
Making chia gel is like making cream of wheat, make sure you add the seeds to the water and whisk and not the other way around. Give the chia at least ½ hour (up to 2 hours) for absorbing all the water and getting rid of all the lumps.
If you do not allow the chia seeds to absorb the water at room temp, they never will really absorb the water.
After the seeds have absorbed the water, chill the gel in the refrigerator in a glass container. Chia gel can be stored in the refrigerator for up to two weeks.
¼ cup chia gel = 1 egg (when egg is for moistness or binder)