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

JNBunnie1

Recommended Posts

JNBunnie1 Community Regular
JNBunnie1
Posted

I'm thinking I'm gonna try making sloppy joe calzones out of Chebe original mix tonight. Anyone else ever try that? Think it'll be good or just gross? I'm just looking for feedback. Thanks guys!

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

Celiac.com Sponsor (A8-M):


gdobson Explorer
gdobson
Posted
I'm thinking I'm gonna try making sloppy joe calzones out of Chebe original mix tonight. Anyone else ever try that? Think it'll be good or just gross? I'm just looking for feedback. Thanks guys!

I can totally see that working. My family has asked me to see if I can use it for pizza crust. Let us know how it turns out!

Gina

JNBunnie1 Community Regular
JNBunnie1
Posted
  • Author
I can totally see that working. My family has asked me to see if I can use it for pizza crust. Let us know how it turns out!

Gina

I definitely will let you know. Good thing hunt's Manwich is gluten free. I've already done calzones with Chebe and they're fabulous, I'm just not quite so sure the sloppy joe flavor will translate well. But I don't care at this point, I haven't had a sloppy joe in three years. And I certainly haven't found any nice, soft, moist gluten free bread products I could use as a substitute!

cruelshoes Enthusiast
cruelshoes
Posted

It sounds great to me! What time should I be over for dinner. :)

I want to hear how it works out.

JNBunnie1 Community Regular
JNBunnie1
Posted
  • Author
It sounds great to me! What time should I be over for dinner. :)

I want to hear how it works out.

I don't think you'll make it in time, I live in CT. Sorry! My boyfriend won't be leaving any leftovers anyway. He'd eat cardboard, I swear.

JNBunnie1 Community Regular
JNBunnie1
Posted
  • Author
It sounds great to me! What time should I be over for dinner. :)

I want to hear how it works out.

It's official, they're yummy! Don't use the cheese version, I used the all-purpose with no cheese. I think the cheese dough would taste wierd. But You definitely have to use enough sloppy joe sauce, I didn't use enough sauce and I couldn't taste it as much as I wanted. But still yummy! Don't do like my boyfriend did and eat the edges of the crust first though, cuz the stuff will all fall out....... Ha ha, mine didn't!

cruelshoes Enthusiast
cruelshoes
Posted

Thanks for the report. I may have to give this one a try. I have made Chebe Calzone (chebezone? :lol: ) and that is yummy too.

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

Celiac.com Sponsor (A8-M):


pixiegirl Enthusiast
pixiegirl
Posted

I think they may be Calbe's. ;)

sarad1 Apprentice
sarad1
Posted

Does anyone else find Chebe bread to be a little chewy....or is it just chewy when I make it? I made cinnamon rolls with it this morning and they had excellent flavor and the kids loved them, but they are just chewy. I have also used it to make garlic breadsticks and it was chewy.

sarad1 Apprentice
sarad1
Posted
Does anyone else find Chebe bread to be a little chewy....or is it just chewy when I make it? I made cinnamon rolls with it this morning and they had excellent flavor and the kids loved them, but they are just chewy. I have also used it to make garlic breadsticks and it was chewy.

Okay, now I know it's not just me because I bought pre made Chebe buns, they go from frozen straight to the oven, I made some today and they were also very chewy. I just don't think I like Chebe bread.

JNBunnie1 Community Regular
JNBunnie1
Posted
  • Author
Okay, now I know it's not just me because I bought pre made Chebe buns, they go from frozen straight to the oven, I made some today and they were also very chewy. I just don't think I like Chebe bread.

The texture is definitely a killjoy for some, I've never had Chebe not be chewy. but I don't really mind. you might find it only works for you in pizza or calzone format, the edge gets crispy and the insides aren't as tough because of the contact with the wet ingredients.

Archived

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

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


  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748
    Amber1rose
    Newest Member
    Amber1rose
    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

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

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • 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.    
×
×
  • 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.