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Question About Chebe Bread Mix

Monklady123

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Monklady123 Collaborator
Monklady123
Posted

I LOVE LOVE LOVE the Chebe bread that I've tried! It's the regular one and I formed it into the small balls that were recommended on the mix. My question is do I have to use parmesan cheese? or can I use something else? I don't like parmesan as much as say cheddar but I'm wondering if it's the "floury" consistency of the parmesan that's needed for the recipe.

Also, does anyone have a home-made chebe mix that they'd used? I'll do a search in a minute but just thought someone might have it at their fingertips. I'll probably just continue to order it from amazon but it would be nice not to have to get eight packs at one time. lol..

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lynnelise Apprentice
lynnelise
Posted

I used cheddar once and it turned out fine! I don't know how to make the mix from scatch so I can't help you there!

kareng Grand Master
kareng
Posted

I LOVE LOVE LOVE the Chebe bread that I've tried! It's the regular one and I formed it into the small balls that were recommended on the mix. My question is do I have to use parmesan cheese? or can I use something else? I don't like parmesan as much as say cheddar but I'm wondering if it's the "floury" consistency of the parmesan that's needed for the recipe.

Also, does anyone have a home-made chebe mix that they'd used? I'll do a search in a minute but just thought someone might have it at their fingertips. I'll probably just continue to order it from amazon but it would be nice not to have to get eight packs at one time. lol..

We do the bread stick one. It calls for Parm but I use shredded Asiago. I think you can make it without cheese. Ithink I will try cheddar. Maybe a dry cheddar instead of the yellow Kraft kind. Even the Kraft 2% cheddar is less greasy and moist when melted than regular.

sunnybabi1986 Contributor
sunnybabi1986
Posted

I made the cheesy bread balls the other day with Sharp Cheddar and they were *Amazing*! They also mention on the package about adding herbs to make the flavor different, so I may try to throw in something interesting next time :)

BethJ Rookie
BethJ
Posted

I've made it with cheddar, parmesan and part-skim mozzarella. All turned out great. I think the cheese may add the fat into the bread so I've never tried making it without. The cheddar made the rolls a pretty color, too.

I have tapioca flour but haven't tried making them from scratch yet. I ordered a case of the mixes and need to use those up before trying.

tea-and-crumpets Explorer
tea-and-crumpets
Posted

I use cheddar every time and it's always been great. I'm a chebe addict.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I make the pizza crust and leave out the parm and it tastes fine to me (I have also made it with parm and I couldn't really tell the difference). I also have changed up the seasonings because I make my own "chebe" with Tapioca flour. It's good whether I use Itailian seaosnings or just garlic salt. I've even done cajun seasoning salt once and it gave it a nice kick. I think you could add any type of cheese you want. If making breakfast rolls, little bits of bacon with the cheddar sounds good too :)

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elefky Apprentice
elefky
Posted

Also, does anyone have a home-made chebe mix that they'd used? I'll do a search in a minute but just thought someone might have it at their fingertips. I'll probably just continue to order it from amazon but it would be nice not to have to get eight packs at one time. lol..

A couple of years ago there was a very long thread on this forum regarding Brazilian Cheese bread that was a homemade version of the Chebe mix. You might be able to do a search for it

MelindaLee Contributor
MelindaLee
Posted

A couple of years ago there was a very long thread on this forum regarding Brazilian Cheese bread that was a homemade version of the Chebe mix. You might be able to do a search for it

I just read a new on! Just posted! Open Original Shared Link

HS7474 Apprentice
HS7474
Posted

I just bought my first bag of this bread (my grocer carries it, thankfully!) and I'm super excited to try it. Can this be made into loaves for sandwiches or is it just better in roll form?

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    • trents
      Small Bowel Resection 12 inches

      By trents · Posted

      You might consider asking for a referral to a RD (Registered Dietician) to help with food choices and planning a diet. Even apart from any gluten issues, you will likely find there are some foods you need to avoid because of the shorter bowel but you may also find that your system may make adjustments over time and that symptoms may improve.
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      I wish Dr’s would have these discussions with their patients. So frustrating but will continue to do research. Absolutely love this website. I will post any updates on my testing and results.  Thank you
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      Losing 12" of your small bowel is going to present challenges for you in nutritional uptake because you are losing a significant amount of nutritional absorption surface area. You will need to focus on consuming foods that are nutritionally dense and also probably look at some good supplements. If indeed you are having issues with gluten you will need to educate yourself as to how gluten is hidden in the food supply. There's more to it than just avoiding the major sources of gluten like bread and pasta. It is hidden in so many things you would never expect to find it in like canned tomato soup and soy sauce just to name a few. It can be in pills and medications.  Also, your "yellow diarrhea, constipation and bloating" though these are classic signs of a gluten disorder, could also be related to the post surgical shorter length of your small bowel causing incomplete processing/digestion of food.
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      Small Bowel Resection 12 inches

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