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CHEBE
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. |
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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.
|
|
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 |
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MEDIA
CONTACT
|
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
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SUGGESTION
For
traveling, store croutons in a plastic bowl or baggie. Make
dressing fresh at your destination!
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Copyright © 2005 - 2007, GF Culinary Productions, Inc. All Rights Reserved |
