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 Celiac.com!
    eNewsletter
    Donate

Chebe's Fans

Marilyn R

Recommended Posts

Marilyn R Community Regular
Marilyn R
Posted

KarenG mentioned heating up frozen Chebe's breadsticks in her toaster oven. I don't have one and don't have room in my galley kitchen for another appliance.

Frozen pre-cooked Chebe breadsticks can be plopped in a standard toaster (my setting is at 3) and they come out pefect!!!! :)

I made some of the breadsticks into knots, and two of those frozen knots fit into my toaster (so I'll be flattening future batches), and they turned out good, but a bit cool in the middle. (Im thinking a double toast would be good at a "2" and they'd be awesome for breakfast sanwiches or BLT's.

The toasted breadsticks/buns were so much better than UDI's, and the toasting really improved the texture of the bread. The best thing is that they were ready so quick, I actualy thought of this during our meal. :) "Do you want some bread, hon?" "That would be great!"

Just thought this could help someone else, so wanted to share.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Thanks!

I do have an oven toaster (no slice vertical one, though).

I am liking Chebe so far. I really like the focaccia bread, as does hubby. FYI I think they serve it at The Ritz Carlton for gluten-free guests!!!

I tried the pizza crust and I think I undercooked it but it was still ok. And FAST. Bought a pizza pan (holes in it) today so may try again soon.

Have the breadstick and rolls box but haven't tried it yet.

Link to comment
Share on other sites
Marilyn R Community Regular
Marilyn R
  • Author
Posted

I bought the focacciia mix but have't tried it yet. The local HF store had Chebe's on sale for $2.29 last week! (I stocked up.)

Good luck with your holy pizza pan. I find it best to stick it on a lower oven rack for (still trying to determine the right amount of time, but I think it's 2/3 the time, then rotate it and move it to the top of the oven for the remainer 1/3 baking time. I use the holy pizza pan for the breadsticks and rolls, I think you'll be happy with your purchase.

And designate AN oven mitt or use a dish towel to cushion your fingers, or just suck it up and turn the breadsticks over miday through baking. (I know you're wondering why I don't use tongs, but they haven't worked thus far.

Link to comment
Share on other sites
mbrookes Community Regular
mbrookes
Posted

I love the flavor of Chebe bread. When I was a little girl, we brought nickels and pennies to Sunday School for the poor children in South America who had no bread. They had to eat bread made from manioc flour. I want my money back! That's good stuff.

Link to comment
Share on other sites
Marilyn R Community Regular
Marilyn R
  • Author
Posted

Thanks!

I do have an oven toaster (no slice vertical one, though).

I am liking Chebe so far. I really like the focaccia bread, as does hubby. FYI I think they serve it at The Ritz Carlton for gluten-free guests!!!

I tried the pizza crust and I think I undercooked it but it was still ok. And FAST. Bought a pizza pan (holes in it) today so may try again soon.

Have the breadstick and rolls box but haven't tried it yet.

We reheated frozen cooked pizza today in the oven. It was good, but I tought outloud that next time I'd try reducing the amount of chese in the crust. DP thought it was fabulous, but he likes everything, and said it was like a New York crust. I think next time I make the crust I'll use 1/2 vs. 1 cup of cheese. It was good, but the crust was moist in the midddle (so I think DB made that up about NY).

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

I used less cheese the second time I made the focaccia.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,077
    • Most Online (within 30 mins)
      7,748
    MONICA777
    Newest Member
    MONICA777
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Finding out I’m coeliac whilst pregnant

      By plumbago · Posted

      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By trents · Posted

      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
    • Katiec123
      Finding out I’m coeliac whilst pregnant

      By Katiec123 · Posted

      @plumbago on my blood tests I got 4500 and normal should be between 25-30 but they wanted me to continue eating gluten until a endoscopy was done and also biopsies taken. I’ve took it upon myself to cut gluten out today based on the research I’ve done about it during pregnancy 
    • plumbago
      Finding out I’m coeliac whilst pregnant

      By plumbago · Posted

      If you tested positive for celiac on labwork, I would definitely give up gluten.
×
×
  • Create New...