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Chebe!

HeartofGlass224

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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

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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.

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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!

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