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

Chebe Mixes

delawaregirl

Recommended Posts

delawaregirl Apprentice
delawaregirl
Posted

On a recent post someone mentioned Chebe rolls. I have looked at their web site and am interested in trying their products But I need the mix ASAP. No one local to me carries them so I will have to drive a distance. Are the products worth the drive?

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

Celiac.com Sponsor (A8-M):


Karen B. Explorer
Karen B.
Posted
On a recent post someone mentioned Chebe rolls. I have looked at their web site and am interested in trying their products But I need the mix ASAP. No one local to me carries them so I will have to drive a distance. Are the products worth the drive?

I think it is worth it. Everyone else that's tried it at our Celiac group (typically over 100 people at each meeting) and the guys at my office like it. But, I know one person that says she hates the taste of tapioca flour and therefore, didn't like Chebe.

I know I've mentioned this before but the worst thing I hear about Chebe is that it was gummy. Usually, gluten-free breads have rice flour in them and the challenge is to keep them moist. So you pop it in plastic wrap ASAP. Chebe has to breathe and lose the moisture. So you need to wrap it in a coton tea towel and let it sit in a basket or colander for 12-24 hours. After that, you can put it in a ziploc and leave it on the counter a couple more days before it starts going stale.

Our favorite variation is with parmesan and adding the baking powder. But I've used cream cheese, cheddar, mozzarella and even discovered once when I forgot to add cheese that it's good without it even.

delawaregirl Apprentice
delawaregirl
Posted
  • Author

Have you used any of the frozen products?

Karen B. Explorer
Karen B.
Posted
Have you used any of the frozen products?

I haven't. Because I have limited freezer space, I use the dry mix. But I know people in my local Celiac group that have bought the frozen products and they love it.

I did try something in the freezer case of the international section at Kroger called "pan de yucca" that was made with tapioca and cheese and it was really good. A brown and serve roll kind of thing.

I noticed that pan de yucca didn't taste cheesy like the chebe rolls I make but that's probably the type of cheese they use. I use parmesan which is strongly flavored. A softer cheese like a ricotta or a queso fresca might not have a cheese taste at all. I know fat free cream cheese produces a white bread type of roll (the xantham gum in the fat-free version helps the texture of the roll).

Guest j_mommy
Guest j_mommy
Posted

I LOVE them!!!! You can order them online too! But they are worth the drive. I drive an hour for my gluten-free specialty stuff!

I use them for hamburger buns. You add anywhere from 1-3 tsp of baking powder to the mix. and then divide the dough into four and bake. YUM!!!!!

So worth it.

Guhlia Rising Star
Guhlia
Posted

I personally can't stand the Chebe stuff. I've never tried the frozen ones.

Susanna Newbie
Susanna
Posted

You found pan de yucca!!!!???!! I had it in Colombia when I was a foreign exchange student in the '70's and I loved it and I hadn't had it since then--it's a staple there--yucca is. I had it boiled, fried, mashed, but my fave was yucca bread (pan de yucca). I'm def going to look for it at Krogers. Thanks!

Oh, BTW, I love Chebe mixes. Yum-O!

Susanna

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

Celiac.com Sponsor (A8-M):


Karen B. Explorer
Karen B.
Posted
You found pan de yucca!!!!???!! I had it in Colombia when I was a foreign exchange student in the '70's and I loved it and I hadn't had it since then--it's a staple there--yucca is. I had it boiled, fried, mashed, but my fave was yucca bread (pan de yucca). I'm def going to look for it at Krogers. Thanks!

Oh, BTW, I love Chebe mixes. Yum-O!

Susanna

I hope your Kroger's carries it. None of the ones on our side of town do and I pick it up on the other side of town (about an hour away). First time I fixed it surprised me because the frozen bread is the size of a biscuit, maybe 2 inches across. It baked up to the size of a burger bun! I found it in the freezer section that carries frozen Mexican food (food actually from Mexico) and other international items.

Archived

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

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


  • Member Statistics

    • Total Members
      131,675
    • Most Online (within 30 mins)
      7,748
    Kimmber
    Newest Member
    Kimmber
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.