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Member Since 28 Jan 2010
Offline Last Active May 29 2010 01:04 AM

Topics I've Started

Chebe Clone? Not Quite!

10 March 2010 - 04:46 AM

Well, 3 recipes later I still have not been able to recreate that tasty dough! Got one bag and 2 more recipes to try tomorrow night, but if that doesn't work I'm hanging it up and ordering a couple of cases of the Chebe off Amazon! So far all I've gotten for my efforts is a bunch of semi-decent tasting biscuits. I've tried the traditional on the stove first method and 2 that don't. I've tried dried parmesan, fresh parmesan, cheddar, and so far everything I've produced is heading for the trash bin.

I hate to say it because I'd much rather do it myself but it's looking like those mixes are just far more cost effective than me trying to do it myself. None of the home recipes I have tried so far use xanthan gum, but I believe it was in the Chebe mixes I bought. I looked at that, almost bought it but at $13 a small container I just felt the mixes would be cheaper if that was the missing ingredient. By the time I've bought the flour, added in the cost of the rest, I'm still spending as much or even more as I am in buying the mixes.

I did want to make my own variation on the pizza crust, the spicing on theirs is a bit heavy for me, but oh well. There is at least one more recipe I want to try though mixing the tapioca flour with mashed potatoes and that does sound interesting at at least for rolls.

I sure hope they turn out better than what I made tonight though.

Chebe Clone Recipe?

28 February 2010 - 10:01 PM

I finally found of tapioca flour locally and I am trying to figure out how to make Chebe style dough from scratch. I want to be able to make bread sticks, turnovers and and pizza crust that I can then season as I want. I love the Chebe mixes, they're very convenient of course, but I'd like to experiment a bit with tapioca flour dough and see what I can come up with.

Most of the recipes I can find for Chebe type bread online though seem to start by boiling half the ingredients to start and ending up with a much looser dough than I'd want. Not what I've been doing with the Chebe mixes at all.

Does anyone know if tapioca flour can be used straight in the same amounts as regular flour and/or if it needs yeast, baking soda, xanthan gum, baking powder etc? None of the Brazilian bread recipes I have been seeing seem to indicate using any of these, but the Chebe breads mixes so far are definitely drier and far more like a play dough than something barely cohesive that you just drop loosely onto a cookie sheet and I figure maybe there has to be xanthan gum in there at the very least.

So far I'm guessing it's usually oil or butter, tapioca four, xanthan gum in some quantity, eggs, milk, salt and seasonings and cheese if desired.

FYI, I usually do mix in some dried Parmesan which is why I probably end up with a dryer dough, and have to add in more milk than the package says to get it to the texture I like, but I have no idea of how tapioca flour and xanthan gum I'd start with to make a basic bowl of dough. Can the tapioca flour be used solo? Would the xanthan gum be the glue that holds it together?

Anyone played with this kind of dough?

I've finally got the flour and the xanthan gum, other stuff I might need etc, I'm just wondering where to go from here.


Cornish Pasty (Chebe)

21 February 2010 - 04:23 PM

I got the idea of trying to make Cornish style pasties when I was looking at the back of the Chebe all-purpose mix yesterday and noticed the calzone/fruit turnovers suggestions. I thought they'd be perfect as a lunch food. Pasties are easy, portable, and will usually keep sans refrigeration okay for several hours so long as you wrap them in foil.

(Anything over 4 hours I usually will put them in the fridge, but that does zap the crust a bit, so does the microwave unfortunately. They do warm up well in a toaster over though.)

Anyway I made chicken ones and beef ones, 2 of each.

I made the Chebe mix as directed, but I used real butter (softened) and whole milk. I'm a stickler for that when it comes to pasties, using the real deal. They can be made low-fat I suppose, but low-fat versions of pasties just never taste good to me.

With a fork I mixed the chebe mix, the softened butter, the eggs till I had a crumbly dough starting. Then slowly I started adding milk in small dribbles, mixing as I went until the dough was pretty firm but just a very little bit sticky. I actually never go by what the chebe mix says on that one. I find I have to just keep adding the milk till I get the right consistency in terms of the dough for what I happen to be making. For bread I tend to use a bit more, for these I believe I actually used a bit less.

For this you want the dough to be a lot like play dough in terms of texture and moistness. Just wet enough to be pliable, but not to stick to a cutting board. Drier than say cookie dough, but not as dry as some bread doughs.

When it was done I spread it out in rounds then flattened them with my hands. I could have used the rolling pin here too, but pasties are supposed to be a bit rustic and I like them to look that way, not so professional.

I them filled them with a mix of meat, potatoes, onions, and some garlic. Chicken in the first 2, ground beef in the other two. Seasoning-wise I kept it simple. Just some kosher salt, fresh ground pepper, and some rosemary.

Lastly, I brushed them with some melted butter and then baked them at 375 degrees for about 25 minutes.

Verdict: They came out very nice indeed! I'm scarfing down one now as I type for dinner. I'll probably do one for lunch tomorrow too. I think I will likely revisit the pasties idea quite a bit in future, maybe vary the fillings a bit to make them more gourmet. I do want to try it with real steak like the traditional pasties of Cornwall. I also want to try making a Peruvian version, maybe a Mexican one with pork.

I'm really enjoying playing with the Chebe mixes but I am also looking for the tapioca flour locally as I want to try working on my own version of that kind of dough soon.

Anyway, enjoy!

Chebe Breadsticks

17 February 2010 - 05:47 PM

Eating them fresh from the oven as I type. Dipping them in a little spaghetti sauce. RAVE! These are awesome! If the pizza crust turns out half this well I'm in 7th heaven. These taste like real artisan bread sticks. Absolutely the BEST bread thing I've tried since I went on this no gluten diet. My only problem here is sticking 2 bread stick limit I promised myself I'd eat!

Then again this is all I've pretty much eaten since 3 AM last night so I guess I can afford the extra calories. Bad stomach all day, still. I had some bad meat on Monday night. It made me really, really sick, everybody here. Everybody else is fine now but I'm still too nauseous to eat much beyond these and maybe some soup.

I think I just fell in love with Chebe breads though. You know I can live with this if this is what no gluten tastes like. I think I'd eat these even if they were not gluten free! I wasn't as thrilled with the Schar I bought. Tastes a bit like a rice cake eating their pizza crusts and loaves. Fluffy and crunchy, but no real taste or substance. Edible, in a pinch, but this, the Chebe, this is real bread exactly like I like it.


Adventures In gluten-free Cooking....

10 February 2010 - 04:19 PM

My local grocery just got the Schar stuff in including the pizza crusts. A bit dear, I thought, but I really wanted pizza so I went for it and bought the box with the 2 crusts in it for $9.99. I also found some gluten-free pepperoni and I had some mozzarella so I whipped up a little pizza sauce using some fire roasted garlic seasoned crushed tomatoes and some Italian herbs, threw on the cheese and the pepperoni and popped it in the oven. (Right on the rack. I always cook my pizza that way. I like crunchy crust.)

It came out very nice indeed. First Schar Pizza, Verdict YUM! Bonus, I was so stuffed at 1/2 a little pizza I couldn't finish it, so I actually am going to get 4 meals out of those two crusts which makes it not such a bad deal after all!

I got the rolls, 2 different breads, bread sticks, and the pizza crusts to try. I figure that will get me through the next 2-3 weeks and I also ordered a sample case of Chebe to try. In all honestly I was getting a bit tired of having to mix and bake only to have things taste awful anyhow so I thought I'd try some pre-made things they had.

It is more expensive, and I don't think I'll be eating the Schar on a regular basis if the Chebe works and I like it. But it's nice to know I can stick a few things in the freezer just in case I don't feel like messing with a box mix and the time involved.

I hope the rest of this stuff is as good as the pizza crust is. If so, I won't feel too guilty about the major $$$ I just spent on this batch of gluten-free items.

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