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C
HEBE BREAD


 

PRODUCT INTRODUCTION
Made primarily from manioc flour (commonly known in America as tapioca flour), Chebe Bread is a one-of-a-kind taste sensation ideal for all occasions from casual to sophisticated. A naturally-versatile mix that is easy and fun to prepare for adults and kids alike, Chebe Bread (original mix) contains manioc flour, modified manioc starch, dry milk and salt. That’s it! To make authentic Brazilian cheese rolls, simply add eggs, vegetable oil, water, and your favorite cheese, mix well, form into balls, bake and Voilá! You have a fresh and delicious gourmet bread alternative in minutes. Use the Chebe Bread line of mixes to make a variety of other delicious alternative breads such as focaccia, bread sticks, pizza crust, hamburger buns, cinnamon rolls, tortillas, desserts and much more. Let your culinary creativity soar! This October, Chebe launches its New All-Purpose Bread Mix made with manioc. This versatile mix provides a quality GF dough strength and texture for making breads that you would typically make from traditional wheat flour.

CHEBE TRIVIA
Chebe Bread’s culinary heritage dates to the early 16th century when the indigenous tropical manioc root (also known as cassava or yucca) was an essential staple in the native diet. At that time the humid, tropical climate in Brazil was unsuitable for growing wheat and other common crops familiar in Europe. Brazil’s aboriginal Tupi Indians developed a heritage of cookery using manioc flour in a variety of ways including porridge (mingau), sun-dried cakes (carimã) and crispy snacks (beijus). Today, pão de queijo is the national bread of Brazil enjoyed by millions at fine restaurants, corner bakeries, and crowded kiosks served with a strong cup of coffee. Refer to the Gluten-Free Gastronomy section of this site for more information on manioc.

ENTREPRENEUR PROFILE
Inspired by an April 1998 episode of Oprah featuring entrepreneurs who became successful with a relatively simple idea or concept, Dick Reed embarked upon his dream to introduce the American consumer to the widely popular Brazilian cheese bread known as pão de queijo in an easy-to-make mix. Reed and his family left behind the corporate culture of Des Moines, Iowa and moved to peaceful Newport, Vermont where he would build his company. In 1999, Reed imported his first shipment of Chebe dry mix from Brazil and has been serving the natural foods market with Chebe Bread products ever since. Stemming from his singular product first launched in 1999, Reed has consistently broadened his product line to include new variations on the successful Chebe theme. He believes all Americans could benefit by consuming less gluten in their diet, an all too prevalent, and often unmentioned ingredient, in processed American foods. Specialty foods rich in cultural history, convenient to prepare, versatile and which meet the dietary needs of individuals with food sensitivities will characterize Chebe Bread Products future product line.

CHEBE PRODUCTS
Original Chebe Bread Mix; Chebe Mix for Pizza Crust; Chebe Mix for Garlic-Onion Bread Sticks; Chebe Mix for Cinnamon Roll-ups; Chebe Focaccia Mix; and Chebe All-Purpose Bread Mix (New Product!)

PRODUCT CERTIFICATIONS
All seasoned (non-original) Chebe mixes are kosher certified

ALLERGY INFORMATION
All Chebe mixes are free of gluten, corn, soy, rice, iodine and MSG
Some Chebe mixes are Lactose/Casein-Free
 

PRODUCT AVAILABILITY
Chebe Bread is available in natural food stores nationwide, by calling toll-free at 800.217.9510 and visiting www.chebe.com. For a detailed listing of stores where Chebe Bread is available in your market, please click on www.chebe.com/retail.htm.

SUGGESTED RETAIL PRICE
$2.89 - $3.49

WEBSITE ADDRESS - LINK
www.chebe.com

COMPANY CONTACTS
Dick Reed
President
Chebe Bread Products
P.O. Box 991
Newport, VT 05855
Phone: 800.217.9510
Fax: 802.334.5343
info@chebe.com
MEDIA CONTACT
Suzanne Bowland
303.368.9990
suzanne@prchefs.com

CHEBE HOLIDAY RECIPE SUGGESTION

INGREDIENTS

CROUTONS:
2 packages Chebe Bread Mix (Original)
2 cups shredded cheese – Italian variety (Optional)
4 eggs
4 tbsp. vegetable oil
2/3 cup water
1 tsp. poultry seasoning
DRESSING:
1 ½ tsp. salt
1 tsp. thyme
1 cup chopped celery
1/3 cup chopped onion
Black pepper to taste
Parsley to taste (fresh is preferable)
Rosemary to taste (fresh is preferable)
Sage to taste (fresh is preferable)
6 tbsp. melted butter
¾ cup GF chicken broth



PREPARATION


CROUTONS:

1. Make two packages of Chebe Bread Mix according to package instructions
2. Add poultry seasoning and blend thoroughly
3. Pat dough into three to five flat rectangular-shaped loaves, about ½ inch high
4. Bake until golden brown on top at 375 degrees Fahrenheit for about 35 minutes
5. Remove from oven and let loaves dry overnight, uncovered
6. Slice into small cubes and spread across a cookie sheet
7. Let cubes dry, uncovered for 1-2 days (Now you have croutons)
DRESSING:
1. Place dry cubes in a large bowl
2. Add salt, thyme, chopped celery, onion, and black pepper and combine
3. Add parsley, rosemary, and sage to taste
4. Add melted butter and toss mixture lightly with chicken broth
5. Place dressing in 2 quart baking dish and cover. Bake for at 400 degrees for 25 minutes.
6. Remove cover, mix dressing and bake 15 minutes longer until top is crispy


SUGGESTION

For traveling, store croutons in a plastic bowl or baggie. Make dressing fresh at your destination!

 

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