skip to main content

Chebe All Purpose Bread Mix Gluten Free -- 7.5 oz


Chebe All Purpose Bread Mix Gluten Free
In stock
View Similar Products
  • +
    Minimum 2

Added to My List as a guest.

Your guest list will be saved temporarily during your shopping session.

Sign in to add items to your saved list(s).

1 item added to your list

Chebe All Purpose Bread Mix Gluten Free -- 7.5 oz

Oops! Something went wrong and we were unable to process your request. Please try again.

Chebe All Purpose Bread Mix Gluten Free Description

  • Delicious By Nature™
  • Gluten Free

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

 

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


Directions

Sandwich Buns Baking Instructions: Preheat oven to 375 F.

 

Blend Chebe All-Purpose Bread 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.


Knead dough with hands until it is smooth.

 

Divide dough into 4 equal pieces, shaping each into a 4 inch diameter patty. Place 1-2 inches apart on an  ungreased baking sheet (line with parchment if available).

 

Brush with oil.

 

Bake 20-25 minutes until lightly browned. Let cool, slice in half, add sandwich fixings of your choice and enjoy.

 

*Cheese and milk contain lactose and casein.

Free Of
Gluten, soy, corn, rice, potato, yeast, peanuts, tree nuts, lactose and casein, iodine, sugar, GMO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 0.75 oz Dry Mix (21 g)
Servings per Container: 10
Amount Per Serving% Daily Value
Calories70
  Calories from Fat0
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium140 mg6%
Total Carbohydrate17 g6%
  Dietary Fiber0 g0%
  Sugars0 g
Protein0 g*
Vitamin A0%
Calcium0%
Vitamin C0%
Iron0%
*Daily value not established.
Other Ingredients: Manoioc (tapioca) flour, modified manoic starch (100% manoic), iodine-free sea salt, cream of tartar and sodium bicarbonate.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

How to Get Started on a Gluten-Free Diet

If you’ve recently been diagnosed with celiac disease, you likely will have to change what you eat. May is Celiac Awareness Month, a perfect time to think about how to go gluten-free.

Successfully adapting to a gluten-free diet requires you to stay calm, says Maria Luci, assistant director of digital media at Beyond Celiac, a patient advocacy and research-driven celiac disease nonprofit.

Smiling Woman Eating Gluten-Free Bowl of Oatmeal Sitting on Couch Reading Her Tablet | Vitacost.com/blog

Understand that what seems challenging at first eventually will become routine. Start slowly by educating yourself about the new diet, and preparing meals carefully.

“It’s always best to concentrate on what you can eat, rather than what you can’t, and to start simply,” Luci says.

Eating gluten-free at home

When switching to a gluten-free diet, many people prefer to cook their meals at home instead of relying on restaurant or pre-packaged meals. Preparing your own meals allows you to “control the ingredients and take care to avoid accidental gluten exposure,” Luci says.

Look for recipes that need little customization – “perhaps just the substitution of one gluten-free ingredient for one that is not gluten-free,” she says.

Examples include using a gluten-free pasta to make macaroni and cheese or baked ziti, or preparing enchiladas with corn tortillas instead of the wheat flour variety.

Incorporate a variety of foods in your gluten-free diet, so you can keep things interesting.

Remember that some grains – including rice, corn and quinoa -- are naturally gluten-free. Fresh foods such as fruits, vegetables, lean meats and dairy also are safe bets. Other staples of gluten-free cooking include:

Choosing the right packaged and restaurant foods

If you prefer packaged foods, look for choices that clearly are labeled gluten-free.

Beyond Celiac has a  Label Reading Tips guide to help you through the process of spotting gluten in packaged goods.

Luci says restaurant meals can be more challenging, since there are many ways in which gluten can find its way into a restaurant meal. The Beyond Celiac Dining Tips Guide can help.

“Do research on the restaurant beforehand, ask lots of questions and be clear with your server about your needs,” Luci says.

Remaining vigilant is the key to successfully avoiding foods with gluten, Luci says.

“Learning to read package labels at the grocery store and menus at restaurants for sources of gluten is absolutely necessary,” she says. “Gluten can hide in sauces and thickeners, soups, salad dressings, breading and more.”

Overcoming challenges of going gluten-free

Going gluten-free can be challenging, especially at first.

“One mistake gluten-free diet newbies often make is not realizing all the places gluten can be hiding,” Luci says.

In addition, “cross-contact” can make it easy to accidentally eat gluten.

Educating your family about your disease – and the need to stay gluten-free – is one way to avoid cross-contact.

“Remind your family not to share utensils, pots and pans, toasters and toaster racks, or other cooking items without thoroughly washing them beforehand,” Luci says.

Separate gluten-free products from other items in your pantry, and wash all cooking surfaces before preparing gluten-free foods. Clearly label items such as spreads and condiments as “gluten-free.”

Also watch for the “re-dip,” Luci warns: “Don’t spread your gluten-free bread with butter, peanut butter, mayo or other spread that has already had a knife-to-regular bread dip,” she says.

Over time, your transition to a gluten-free diet should become easier, Luci says.  

“Cooking differently and dining out may seem like a burden and an inconvenience at first, but once you get the hang of it, you can keep it fun,” she says.

For more on beginning a gluten free diet, download the free Beyond Celiac Getting Started Guide.

Sponsored Link
Sign Up & Save

Get exclusive offers, free shipping deals, expert health tips & more by signing up for our promotional emails.

Please enter a valid zip code
FLDC12
80676