I use flax
seed as a binding agent in my recipe.
Not exact matches
Anything else that would act
as a
binding agent for someone overseas who may not find chia
seeds easily?
If you've already disposed of it you could use ground flax
seed mixed with water
as the
binding agent.
Psyllium
seed husk, one of nature's most absorbent fibers, acts
as a
binding agent in the bread, holding all of the raw ingredients together sans flour.
If you've already disposed of it you could use ground flax
seed mixed with water
as the
binding agent.