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Chebe Breadstick Mix Gluten Free Garlic-Onion

Chebe Breadstick Mix Gluten Free Garlic-Onion -- 7.5 oz

  • Non-GMO
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Chebe Breadstick Mix Gluten Free Garlic-Onion -- 7.5 oz

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  • Non-GMO Project Verified

Nutrition Facts
Serving Size: 0.2 Tbsp. (21 g) (Dry Mix)
Servings per Container: 10
Amount Per Serving% Daily Value
  Calories from Fat0*
Total Fat0 g0%
  Saturated Fat0 g*
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium110 mg5%
Total Carbohydrate18 g6%
  Dietary Fiber0 g0%
  Sugars0 g*
Protein0 g*
Vitamin A0%
Vitamin C0%
*Daily value not established.
Other Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), onion, iodine-free sea salt, garlic.

Made on shared equipment with this ingredient (under strict cleaning process/allergen control program)

Chebe Breadstick Mix Gluten Free Garlic-Onion Description

  • Delicious By Nature®
  • Makes 12 7" Breadsticks

It was 1999 when we decided to bring to the U.S. the great tasting bread we enjoyed while living in Brazil. Even though it was naturally gluten free, we didn't make a big deal about it until we got loads of mail from gluten-intolerant customers.


The message was simple: customers loved that our bread was full of flavor without an aftertaste. Today, all our dry mixes and frozen breads prove that gluten free can taste great. Give Chebe® a try. We think you'll agree that it's delicious by nature.


1. PREHEAT oven to 375° F.
2. BLEND Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
3. KNEAD dough with hands until it is smooth.
4. DIVIDE dough into 12 equal pieces, rolling each into 7" sticks. Place 1-2" apart on an ungreased baking sheet (line with parchment if available).
5. BAKE 20-25 minutes or until lightly browned. Serve warm and enjoy.

Free Of
Gluten, soy, corn, rice, potato, yeast, peanut, tree nut, egg, lactose/casein, iodine, sugar and GMOs
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
Chebe Breadstick Mix Gluten Free Garlic-Onion -- 7.5 oz 4.5 5 4 4
Crunchy and chewy. Just tried these gluten free bread sticks and they are very good. Crunchy on the outside and chewy inside. The recipe says sharp cheese is optional, but I think it needs to be in there for the taste. I made mine without, and put butter on them instead, but if you can have sharp cheese it would add a lot to the taste. Measurements are exactly right. The box says Manioc flour is the main ingredient and in parenthesis, indicates it is tapioca flour. Usually people are not allergic to this one and Tapioca pudding can be fed to babies. September 11, 2014
Bread sticks The bread sticks are good, however need to watch they do not dry up while baking March 26, 2014
A staple for us! My family and I use this (and more often, the all-purpose blend) not only for breadsticks but also for pizza, as it tends to yield a crust with more body and chew than the pizza version. I always add more cheese than called for, along with extra herbs and garlic salt. One tip is to mix all the liquids first with your herbs, add the cheese to stir, and then add the "flour" blend; milk goes in last. Add extra oil very carefully to make up for dryness from the extra herbs and cheese. It's tough to mix with a fork, so I learned to use my stand mixer--starting out with the whisk attachment and then moving to the dough-kneading hook. I have yet to try it with a food processor. The flavor is excellent for a fresh gluten-free breadstick--pairs nicely with soups or for dipping in warm pasta sauce. This is an important staple at our house, and I was glad to find it for this price at Vitacost! Wonderful! February 25, 2014
Chebe Garlic onopn breadstick mix We love these. The taste is great. It takes a few minutes to make the sticks. The mix is so easy to prepare. We eat them as is or with soup. There is so many ways to use them.With salads or just about anyway you want. We eat them as is because when they come out of the oven, we cannot stop eatng them. July 5, 2011
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