Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Brazilian cheese bread (rolls)

Victoria1234

Recommended Posts

Victoria1234 Experienced
Victoria1234
Posted

Amazing and delicious....

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted

Could just  use my recipe with real cheese......the starches and crap in these makes me cringe lol. NO means to down play they are probably great fresh, but tapioca based breads have some down sides with texture, and reheating, Unsure if the cheese in them would offset the texture issue like it does in my breads. Also the dairy, and sugar issues with this and the lack of nutritional properties.

On a side note I did some experimenting with my recipe on the garlic and cheddar breads, you can replaces the apple sauce with with a egg. Makes them more fluffy when they cook.

kareng Grand Master
kareng
Posted

Tapioca is what is in the traditional Brazilian Cheese bread.  There are different recipes but they are yummy! Chebe mixes are basically a Brazilian cheese bread.  There are a couple of great frozen ones, too - just heat up.  I have found them at Sprouts and Costco.  

There is nothing evil about tapioca - it isn't even considered a grain.

ravenwoodglass Mentor
ravenwoodglass
Posted
5 hours ago, kareng said:

Tapioca is what is in the traditional Brazilian Cheese bread.  There are different recipes but they are yummy! Chebe mixes are basically a Brazilian cheese bread.  There are a couple of great frozen ones, too - just heat up.  I have found them at Sprouts and Costco.  

There is nothing evil about tapioca - it isn't even considered a grain.

My favorite bread is from Grainless Baker and is tapioca based. They make a great french bread style loaf.  I find it is the only bread that improves with microwaving from frozen. Makes a great cheeseburger sub. I used Chebe bread a lot at diagnosis. Lots of good additions to the basic mix. For rolls I would use a leavening agent, can't remember if I usd baking soda or powder, when I would make rolls. That seemed to improve the texture but anything was better than the styrofoam loaf that was the only ready made bread all those years ago.

  • 1 month later...
mbrookes Community Regular
mbrookes
Posted

My teenaged grand daughters (not gluten free) actually request Chebe rolls when I feed them. They love them, as I do. Totally easy and can be made ahead and frozen. That way, I can just take out what I need and keep the rest on hand. 

Hellosweetie Rookie
Hellosweetie
Posted

These are amazing I highly recommend them! My familiy is brazilian so we make these all the time. I bring them to all family functions and parties and they are gone within minutes. They don't reheat very well I usually eat them the day we make them but they are ok the next morning if you put them in the microwave for 10-15 seconds. Also, if you take the batter you can make waffles out of it which are also delicious.

Victoria1234 Experienced
Victoria1234
Posted
  • Author
41 minutes ago, Hellosweetie said:

These are amazing I highly recommend them! My familiy is brazilian so we make these all the time. I bring them to all family functions and parties and they are gone within minutes. They don't reheat very well I usually eat them the day we make them but they are ok the next morning if you put them in the microwave for 10-15 seconds. Also, if you take the batter you can make waffles out of it which are also delicious.

Thanks for the tips! My dh makes them for me about 2x a month :)

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Hellosweetie Rookie
Hellosweetie
Posted
1 hour ago, Victoria1234 said:

Thanks for the tips! My dh makes them for me about 2x a month :)

 

You're welcome, Ohh and I forgot I usually use parmesan cheese and shredded mozzarella but the traditional recipe would call for grated parmesan. Yum 2 times a month is a great treat!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.