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!

HeartofGlass224

Recommended Posts

HeartofGlass224 Rookie
HeartofGlass224
Posted

I bought some Chebe bread mix the other day, just to try it....I'm still trying to find something I really like, and Bob's Red Mill Pizza Crust Mix made into french bread was the closest I had gotten so far....but oh my gosh, I am now addicted to Chebe!!!! It's CRUSTY, like real bread, and chewy on the inside!!!! WOW!!!! I am so pleased with it. I made a bagel with some cheddar cheese in it the other day for a tuna melt, and put a pan of water under the pan with the bagel in it, it was DELICIOUS!!!!! I am thrilled to have found something so close to real bread, the feeling when I bit into it was amazing! I just had to share my joy!!! hehehehehehe

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

I have 2 things of it in my pantry that I have not tried yet...pizza dough and cinnamon rolls. I wish they had some fiber in them. Maybe adding some ground flax to the bottom would help. :)

Thanks for sharing. I may give them a go sometime.

HeartofGlass224 Rookie
HeartofGlass224
Posted
  • Author

The only thing I don't like is that it's kind of sticky in the middle....almost like glue? Is that normal for Chebe? I want to make sub rolls with it next....

MaryJones2 Enthusiast
MaryJones2
Posted

Chebe is pretty finicky. You need exact measurements of oil and water and a consistent oven temprature to make it work. If you roll it into breadsticks it'll puff up nicely and cook all the way through.

dbmamaz Explorer
dbmamaz
Posted

I was using chebe for rolls for my son when we first went Gluten-free Casein-free, because my earliest yeast breads were flops. He was happy w the chebe shaped as sub rolls - i did not use cheese, kneaded in the machine a long time, added the baking soda, and they came out kinda flat and somewhat chewy in the middle. I read on this forum that you should leave them out for 24 hours, wrapped in a 'tea towel', to let them dry out before wrapping them in plastic. I did make the cinnamon rolls once, and my son LOVED them

However, since i finally got regular bread working, we havent made chebe. He much prefers the yeast rolls and breads, now.

  • 4 months later...
Hummingbird4 Explorer
Hummingbird4
Posted

I made a Chebe pizza crust tonight. OMG! It was fabulous, didn't have that funky gluten-free taste at all! I bought several packages of the Chebe pizza crust mix at the online site where I usually buy my books. The package says you can make breadsticks and calzone with the mix. I might have to try that next. YUM!

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I can never get my Chebe right- always way too chewy.

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

Celiac.com Sponsor (A8-M):


Amyleigh0007 Enthusiast
Amyleigh0007
Posted

I recently purchased Chebe frozen rolls and sandwich bread. I've never seen Chebe that you mix yourself. The frozen rolls are tiny but they taste so good after not having "real" rolls for 9 months now. They are crusty on the outside and chewy on the inside. Awesome with lots of butter! The sandwich bread looks strange, not like you would think sandwich bread should look like, but it tastes similar to fancy, deli bread (I can't for the life of me think of the name) that you would get at a sandwich shop.

Mountaineer Josh Apprentice
Mountaineer Josh
Posted

I made Chebe calzones the other night. They were excellent. I made two. I had one the next day for lunch. I think Chebe is better warmed up. Sometimes, after it is freshly baked, it can be a little on the chewy side. That's just tapioca flour for you. I'll say this though, tapioca flour is the closest thing to wheat flour in terms of texture and chewiness. It doesn't crumble!

I made a Chebe pizza crust tonight. OMG! It was fabulous, didn't have that funky gluten-free taste at all! I bought several packages of the Chebe pizza crust mix at the online site where I usually buy my books. The package says you can make breadsticks and calzone with the mix. I might have to try that next. YUM!
buffettbride Enthusiast
buffettbride
Posted

We're big fans of Chebe. We usually make golf-ball size rolls and as soon as they are out of the oven, place them into a gallon-size, plastic zipper bag. They taste best after about an hour. For some reason, the moisture lock of the bag gives a little big of moisture to the outside, yet they still are "crusty" and the chewiness of the inside doesn't seem as much. We usually make them as rolls, not as subs or anything. Sometimes I make them into calzones. Yum!

Archived

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

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


  • Member Statistics

    • Total Members
      131,955
    • Most Online (within 30 mins)
      7,748
    AnnaLousGFBakery
    Newest Member
    AnnaLousGFBakery
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

×
×
  • 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.