Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

Rate this topic

Recommended Posts

Chebe bread -- I just cannot seem to figure this stuff out! Is the inside of the roll supposed to be gummy?? This happened when I used both the Cinnamon and Original mixes.

The only thing to blame could be that I used egg substitutes instead of real eggs (applesauce in the Cinnamon mix and a sub in the Original mix). But I wouldn't think that would alter the substance to be crusty on the outside and gummy on the inside...

Thoughts? Am I doing something wrong or am I just not used to this kind of product yet? Thank you!

Share this post


Link to post
Share on other sites

When I first made Chebe, I truly thought it was gross. I went away from it for a few years and someone mentioned to me at the store one day that it is only gummy if you add too much liquid. I bought some more and I think they were probably right. The dough always seemed too dry when I mixed it and I would add a few drops of water to make it more pliable and adhesive. Now when I don't do that, it bakes up much better.

Mind you, it still has a much different consistency that regular bread products. The tapioca starch makes a smooth not-real-airy cooked product, but we make it occasionally for hot dog buns or bread sticks. My picky teenage daughter, who liked it the least at the beginning, asked me to buy the cinnamon roll mix not too long ago. I haven't made it yet, but I was impressed that she asked for it.

Good luck experimenting!

Michelle

Western Washington State

Share this post


Link to post
Share on other sites

I tried making it up twice with egg replacers. It turned out really gummy inside and was gross. I tried the Energie brand egg replacer and applesauce. Does anyone else have any ideas what is the best egg substitute?

Share this post


Link to post
Share on other sites

I took a gluten-free baking class and the lady used chebe for everything. She was even selling it afterwards because if you order 16 cases from the company you get a price break. That's a lot of chebe.

The secret is to use a tablespoon of baking soda instead of the teaspoon on the package on al varieties. That will help a lot.

However, the ingredients are really not formulated for substitutions. And the cinnamon kind is particularly vulnerable. The instructor made it up in class without milk (because I was there) and her's had a gummy inside too. She was puzzled and said it never does that when she uses the milk.

Good luck!

Share this post


Link to post
Share on other sites

I've always found it to be a bit chewy inside, but I only use it for things that are really thin, like pigs in a blanket. Like the other poster said, getting the consistency right with the liquid is essential. I order it by the case as well, and you can also get it by the case from Amazon. I was thinking about using the sweeter one to make a mock-baklava, spreading it super thin and treating it like Filo. Has anyone tried anything like that yet?

Share this post


Link to post
Share on other sites

Elonwy-- I once made a moderately successful baklava using those vietnamese tapioca wraps as filo. The only problem is it tends to get hard fast, so you have to eat them the first day.

I soaked them until they got soft, brushed them with butter, filled them with the honey-nut mixture and baked the whole she-bang. The first day it was great. The second day, you couldn't really cut it.

Let us know if the cinnamon chebe sub works out!

Share this post


Link to post
Share on other sites

I tried chebe once, and didn't much like it either. I used an egg sub, so maybe that was the issue. The taste though, to me, was kind of strange. Like you could taste the leavener... I don't know... just a bit off. I haven't found anywhere around here that carries it, so I haven't tried it again.

Share this post


Link to post
Share on other sites

Chebe is definitely not like regular bread. I use the pre-made frozen dinner rolls to make mini-pizzas with gluten-free spaghetti sauce and cheese. They do tend to get crunchy on the outside and stick to the pan, so i flip them half way through the cooking time. If chewy texture is not for you, chebe is definitely not for you!

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • June 19, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • July 07, 2019 Until August 03, 2019
      0  
      For more information, visit www.kefss.com or call (407) 255-6550. info@kefss.com 

      KEF USA Summer Camps Announces the New KEF Gluten-Free Camp in Orlando, Florida for Youths with Celiac Disease.

      [Orlando, FL February 6, 2019]-KEF USA is excited to announce that we will offer a new 100% gluten-free camp program to give kids and teens with Celiac Disease a safe, exciting and healthy summer. KEF USA programs offer fun and unique experiences that can only be found in Orlando, Florida. Campers explore the theme parks and local attractions, make new friends, discover new interests and create memories that last a lifetime.


    • July 08, 2019 Until July 09, 2019
      0  
      14th Euro-Global Gastroenterology Conference happening in Zürich, Switzerland during July 08-09, 2019. We are expecting more than 300 attendees representing from more than 40 countries who would be sharing their experiences and expertise around the world Theme: “Future Perspectives and shaping trends in Gastroenterology”
      You may learn more about our congress by visiting our website: https://europegastroenterology.gastroconferences.com/
      Tracks
      Microbiota and diseases|Acid Related Diseases|Helicobacter Pylori Treatment|Therapeutics targeting Microbioma|Advanced Nutrition and Dietetics in Gastroenterology|Inflammatory Bowel Diseases|Clinical Advances in Liver Diseases|Gastrointestinal Disorders and Drug Delivery|Obesity and Treatments|Gastrointestinal Pathology|Neuro Gastroenterology and Motility disorders|Pediatric Gastroenterology, Hepatology and Nutrition|Gallbladder and biliary tract Diseases|Latest advances in Gastroenterology treatments|Endoscopic Innovations in Gastroenterology and surgery|Clinical and Radiographic Gastrointestinal Abnormalities|Functional GI Disorders|Changing Trends in Etiology of Liver diseases|Epigenetics of gastrointestinal diseases|Bariatric Surgery|Gastrointestinal Radiology and Imaging|Developing treatment for Viral Hepatitis and Fibrosis of Liver|Emerging Trends in Clinical Research of Liver diseases|Hepatitis B treatment Patterns|Therapies in Pancreatic cancer|Diabetes and hepatocellular carcinoma|Intestinal Metaproteomics and Type 1 Diabetes
      Conference Benefits
      ·         CME Credits  
      ·         CPD Credits
      ·         Research publication in proceeding book
      ·         Abstract publication in associated online journal
      ·         DOI by Cross-Ref
      ·         Online speaker webpage
      ·         Workshops and Symposium
      ·         Certificate for participation and attendance
      ·         Young Researchers Forum and Posters Award for Students
      ·         B2b and Networking meetings
       
      Program Director
      Sophia Williams
      Gastroenterology 2019 | Zürich | Switzerland
      conferenceseries.com https://europegastroenterology.gastroconferences.com/
      E-mail: williams.sophiaa@yandex.com
      Whatsapp us : +442382146717
×
×
  • Create New...