What's your favorite Chebe and how do you use it?

[cruelshoes]

[The Edifying Conscience]

Chebe is different. It's baked in rolls or bread stick form. I've never seen it baked in a loaf pan. When baked it's often gummy in the middle. I LOVE Chebe bread pizza, but I personally don't care for the rolls.

Did you try toasting the tapioca bread? Most gluten free breads taste much, much better once toasted. I think it takes a while for taste buds to quit comparing GF to NGF bread. Give it some time...

If you're feeling adventurous this bread is really good and easy.

[forinajoy]

Thanks for the link Colleen...I will be ordering some of the "no frills" package soon. Ina made the cinnamon rolls today and they were very good. She had Grandma over for a tea party. The cinnamon rolls were served with the tea and Grandma liked them too...
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Connie, mom to Ina, 14 y/o with CD

[nancw]

I finally found the Chebe pizza crust mix at Wild Oats, and got around to pre-baking shells the other night. I got 3 personal size crusts out of the package, and froze them. Took one out last night; topped it with Whole Foods nonfat organic pasta sauce, fake cheese (yuck but I'm off dairy), and lots of garlic and veggies.
Super yum! I like it much better than the Namaste mix. I can't have Kinnickinick anymore so glad to have a good alternative. I'm not able to have GF beer right now nor milk so I had to wash it down with a glass of water. Regardless, it was a nice change of pace.
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

[The Edifying Conscience]

Somehow I missed this message when you first posted it...par for the course for me. I'm so glad you were finally able to get a package of Chebe mix and enjoyed your first Chebe 'za.

In no time we'll be adding you to the list of us Chebe 'za whores. Al is of course the president. Welcome to the club!

[ostrich]

O king and queen of Chebe 'zas, lend me your powers! I completely forgot to mention I tried making some Chebe pizza a couple of weeks ago. Total disaster. I followed the directions to a T. I flattened out the dough to the right thickness, and it turned into this hard, rolling wave of a crust in the oven. Kinda like the Colorado foothills. Any suggestions?
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[aklap]

LOL

Chebe za dough will bubble on you - least mine does. I will poke it with a fork before putting it in and at least once durning the blind bake.

The other thing I do differently than the directions is use more olive oil. I will eyeball the directed amount initially when mixing it in the bowl, but when it turns in to a ball, I will add more until the texture/consistency is "right". What's "right"? Well, so that it doesn't stick to my hands when I work with it. How much do I add? Can't tell you - maybe another teaspoon?

How long did you bake it for?
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

I've never had the problem that either of you are describing. I mix up the ingredients starting with a spoon and then finish be kneeding it together. I also (slightly) increase the amount of milk 3 T per half package of mix. I think the pckg calls 5 T milk per package. I also use one of those air lined sheet pans and bake the crust for about, give or take, 20 ish minutes or until the bottom is mostly golden brown. Then I top it and bake only until the cheese is melted.

[nancw]

Sounds like a moisture problem, Os. I end up adding around 2-3 T of extra liquid as well. I also flip mine 1/2 way through cooking and re-flatten. I make fork holes in the entire crust before baking.

It really makes a difference if you roll them out too thin. I got a fine batch of crackers that way last week - not that I'm complaining!
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

[ostrich]

Nance, that's exactly what happened! I ended up with a large, warped cracker. The taste was awesome though.

Sounds like a combination of me rolling it out too thin and not adding enough moisture. Good to know. I didn't end up baking it for the entire time. About 5 minutes in I discovered it'd gone from crust to cracker. I didn't bother with the rest of the baking time. I did, however, poke it with a fork.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[The Edifying Conscience]

[nancw]

[The Edifying Conscience]

Ahhh! Yeahhh! Forgot about the difference in altitude. Now I understand

[aklap]

You gals and your fancy measuring...
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[gfforme]

I found a wonderful use for Chebe! I use it to make "Schlotzsky"-type sandwiches. Schlotzsky's is a regional restaurant (I live in Texas) that specializes in unique sandwiches. If you're not familiar with their products, you might want to check out their website at www.schlotzsky.com. There's a picture on their website of what I'm describing.

I make the Chebe according to the directions on the package (including shredded cheddar). Bake the bread in a round cake pan - one package per pan. You'll need to make two for one large sandwich.

When the bread is done, put several slices of Swiss and cheddar on the bread while it's still hot. (Note: Because of the uneven texture, I use the top of the bread as the inside of the sandwich.) Next, spread pesto on one piece of the bread. Now you're ready to add your favorite ingredients. I use salami, ham, pepperoni, lettuce, tomatoes, black olives, and thinly-sliced purple onions. Put the other piece of Chebe on top to complete the sandwich. Cut into halves or fourths and enjoy. One sandwich will feed 2-3.

It's not as good as I remember the real thing, but it's pretty darned close.