Bread: Chebe Garlic and Onion Breadsticks

As Rob and I were blown away by the Chebe Bread, I immediately picked up a package of the Chebe Garlic & Onion Mix to try. Chebe’s Garlic & Onion breadstick mix is gluten-free, yeast free, casein free and lactose free.

I made the breadsticks essentially the same way by mixing the product with 2 tbs. olive oil, 2 large eggs, and 4 tbs. of milk. This time I omitted the pecorino cheese. I rolled into sticks about ¾” thick and placed on a non greased pan. I baked them for 23 minutes at 375 degrees.

Again, the Chebe was a hit! Totally gluten free and completely delicious! I served ours with a home-made spicy tomato and bean soup. I had to work hard to stop eating them and freeze the rest. I’ll let you know how they taste after being frozen.

One observation I will make is that I did miss the cheese. The garlic and onion just weren’t strong enough to taste, and I think the cheese would have boosted the flavor. But in all likelihood, I think the dry milk in the regular Chebe bread might be the missing ingredient here- and if you can tolerate dairy, I would go with the original and add in some garlic and onion.

Ingredients:

Manioc (tapioca) flour, modified manioc starch, iodine-free salt, onion, garlic. Contains no gluten, no wheat, no casein, no lactose, no yeast, no MSG. Chebe Bread Products are made in a gluten-free environment.

Chebe Bread Products, Newport, Vermont

1-800-217-9510

info@chebe.com

http://www.chebe.com/

Nutrition Facts

Serving Size: 0.75 oz (21g) dry mix

Servings Per Container: 10

Calories: 70

Calories from fat: 0

Total fat: 0 g

Sat. fat: 0 g

Cholesterol: 0 mg

Sodium: 190 mg

Total Carb: 17 g

Protein: 0 g

Bread: Chebe Bread

As part of a celiac-awareness raffle, I won a package of gluten free, yeast free Chebe bread mix. Chebe’s motto is that it is “slightly unusual and unusually good”. Wow that is it the biggest understatement of the century!

Rob and I in short, were just astounded at the delicious bread I made up without the use of a bread machine. Chebe bread is created mainly from the manioc plant, and can be prepared quickly in a variety of ways.

I prepared ours using a fork to mix the package contents with 2 tbsp. olive oil and 2 eggs, along with 1 cup freshly shredded pecorino cheese, and an additional 1/3 cup of water. I then kneaded the dough by hand, rolled into small balls (1 in. in diameter), and placed onto a non-greased plan. The Chebe baked for 25 minutes in a 375 degree oven, and emerged golden brown.

The gluten free Chebe balls resembled and tasted just as delicious as cheesy gougeres. These were light, flavorful and perfectly bread-like- but still safe for celiacs. I couldn’t believe how close Chebe comes to gluten bread! One thing I did notice is that the pecorino was perhaps a bit too salty of a cheese. Next time I think I’ll try a fontina instead. Interestingly, Chebe can also be used to make sticks, can be frozen, made into pizza dough, and enhanced with a variety of cheeses, herbs, seasonings etc. Truly remarkable!

Ingredients:

Manioc (tapioca) flour, modified manioc starch, dry milk, iodine-free salt. Chebe Bread Products are made in a gluten-free environment.

Chebe Bread Products, Newport, Vermont

1-800-217-9510

info@chebe.com

http://www.chebe.com/

Nutrition Facts

Serving Size: 0.75 oz (21g) dry mix

Servings Per Container: 10

Calories: 70

Calories from fat: 0

Total fat: 0 g

Sat. fat: 0 g

Cholesterol: 0 mg

Sodium: 200 mg

Total Carb: 17 g

Protein: 0 g