Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 Foccacia Bread

jststric

By jststric
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

jststric Contributor
jststric
Posted

I have just finished trying to make the Chebe Foccacia Bread for about the 6th time. It has yet to turn out. I USED to be a good cook! I cannot get the hang of baking and going to hurt someone if I can't start to get some sort of bread!! My problem is that I am not only gluten-intolerant, but also rice, egg, dairy, bean......and many other things. So you see that most of the alternative foods used in making gluten-free breads is on my no-no list. So, in trying to make the Chebe, I have used Ener-G Egg Replacer for the 2 eggs the directions call for. The "bread" will only crisp on the outside but the inside is rubbery----like its not done. Not doughy, but doughy and RUBBERY. The outside will never golden-up....it remains white. Am I doing this to myself?? Any suggestions, PLEASE!!!! :o

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

Celiac.com Sponsor (A8-M):


momxyz Contributor
momxyz
Posted
I have just finished trying to make the Chebe Foccacia Bread for about the 6th time. It has yet to turn out. I USED to be a good cook! I cannot get the hang of baking and going to hurt someone if I can't start to get some sort of bread!! My problem is that I am not only gluten-intolerant, but also rice, egg, dairy, bean......and many other things. So you see that most of the alternative foods used in making gluten-free breads is on my no-no list. So, in trying to make the Chebe, I have used Ener-G Egg Replacer for the 2 eggs the directions call for. The "bread" will only crisp on the outside but the inside is rubbery----like its not done. Not doughy, but doughy and RUBBERY. The outside will never golden-up....it remains white. Am I doing this to myself?? Any suggestions, PLEASE!!!! :o

bummer! I just ordered this mix from a food coop.....

It may not be anything you are doing at all. I am speaking from limited experience but the first pizza mix we tried was just ok... a tad spongey. The next brand we tried came out great. The only thing I can think is that maybe the egg substitute just isn't reacting right with the other ingredients of the mix. When I get my mix, I will let you know how it comes out... I will be using regular eggs....

jststric Contributor
jststric
Posted
  • Author

thank you, I appreciate it! I'm sure it must be the eggs because I forgot to mention that it has never "risen". It remains flat....or however I shape it when I put it in the oven. I think the eggs are involved in that rising action.

Janessa Rookie
Janessa
Posted

I use chebe all the time and I love it but I can have eggs, I had to make it once without eggs and it was as you described white, didn't rise and gummy inside

If you still have some at home I recommend you make crackers (I usually use the cinnamon mix but you could add cinnamon or other flavors) and roll them very thin otherwise you get a chewy cracker instead of crisp

Janessa Rookie
Janessa
Posted

Check out this website, she has lots of recipes that are free of eggs, dairy ect and everything I have made from here has been amazing

Open Original Shared Link

jststric Contributor
jststric
Posted
  • Author

thank you all so much. I miss my eggs, lol.

gfsourdough baker Newbie
gfsourdough baker
Posted

Hi J,

I have made some great progress making gluten free sourdough bread. I am also allergic to eggs, dairy, yeast, and I have had trouble with some of the common gluten free ingredients like chick pea flour and tapioca flour. I experimented for a few years and came up with some really workable techniques and recipes. So far, all my recipes are rice based but I am working on a recipe for someone that uses millet as a base. Please look at the free recipes on my blog so you can get an idea of how sourdough can work for people with multiple allergies.

Open Original Shared Link

Please email me if you have questions.

Good Luck!

sharon

I have just finished trying to make the Chebe Foccacia Bread for about the 6th time. It has yet to turn out. I USED to be a good cook! I cannot get the hang of baking and going to hurt someone if I can't start to get some sort of bread!! My problem is that I am not only gluten-intolerant, but also rice, egg, dairy, bean......and many other things. So you see that most of the alternative foods used in making gluten-free breads is on my no-no list. So, in trying to make the Chebe, I have used Ener-G Egg Replacer for the 2 eggs the directions call for. The "bread" will only crisp on the outside but the inside is rubbery----like its not done. Not doughy, but doughy and RUBBERY. The outside will never golden-up....it remains white. Am I doing this to myself?? Any suggestions, PLEASE!!!! :o
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
thank you all so much. I miss my eggs, lol.

I do chebe, I don't really think you can do it without eggs. But the cracker thing might work, if you roll it REALLY thin.

Regarding the eggs, can you have duck eggs? I've talked to a lot of people who react to chicken eggs but not duck eggs. Depending on how severe your reaction is to eggs, it might be worth a shot if you want to risk it.

Archived

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

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


  • Member Statistics

    • Total Members
      131,162
    • Most Online (within 30 mins)
      7,748
    Jean Kemling
    Newest Member
    Jean Kemling
    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
      Disregarded

      By Scott Adams · Posted

      I am so sorry you're going through this. It's completely understandable to feel frustrated, stressed, and disregarded after such a long and difficult health journey. It's exhausting to constantly advocate for yourself, especially when you're dealing with so many symptoms and positive diagnoses like SIBO, while still feeling unwell. The fact that you have been diligently following the diet without relief is a clear sign that something else is going on, and your doctors should be investigating other causes or complications, not dismissing your very real suffering. 
    • Oldturdle
      Paying for my own Celiac screening at WalkInLab so a positive result doesn’t become part of my medical history

      By Oldturdle · Posted

      It is just so sad that health care in the United States has come to this.  Health insurance should be available to everyone, not just the healthy or the rich.  My heart goes out to you.  I would not hesitate to have the test and pay for it myself.  My big concern would be how you could keep the results truly private.  I am sure that ultimately, you could not.  A.I. is getting more and more pervasive, and all data is available somewhere.  I don't know if you could give a fake name, or pay for your test with cash.  I certainly would not disclose any positive results on a private insurance application.  As I understand it, for an official diagnosis, an MD needs to review your labs and make the call.  If you end up in the ER, or some other situation, just request a gluten free diet, and say it is because you feel better when you don't eat gluten.      Hang in there, though.  Medicare is not that far away for you, and it will remove a lot of stress from your health care concerns.  You will even be able to "come out of the closet" about being Celiac!
    • plumbago
      Paying for my own Celiac screening at WalkInLab so a positive result doesn’t become part of my medical history

      By plumbago · Posted

      Yes, I've posted a few times about two companies: Request a Test and Ulta Labs. Also, pretty much we can all request any test we want (with the possible exception of the N protein Covid test and I'm sure a couple of others) with Lab Corp (or Pixel by Lab Corp) and Quest. I much prefer Lab Corp for their professionalism, ease of service and having it together administratively, at least in DC. And just so you know, Request a Test uses Lab Corp and Quest anyway, while Ulta Labs uses only Quest. Ulta Labs is cheaper than Request a Test, but I am tired of dealing with Quest, so I don't use them so much.
    • Scott Adams
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Scott Adams · Posted

      PS - I think you meant this site, but I don't believe it has been updated in years: http://glutenfreedrugs.com/ so it is best to use: You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • trents
      Paying for my own Celiac screening at WalkInLab so a positive result doesn’t become part of my medical history

      By trents · Posted

      A lot to think about here. Does anyone have any recommendations for third party laboratories that will do full panel celiac screens private pay in the U.S.?
×
×
  • Create New...