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Chebe demystified: Chebe is both a commercial bread flour mix in the US,
principally made of tapioca flour and the name of a Brazilian cheese bread,
also known as  pao de queijo. The bread is popularly eaten in Brazil,
Northern Argentina, and Paraguay according to Wikipedia. It is also
naturally gluten-free which makes it interesting to us.

Epicurious recipe: http://boards.epicurious.com/thread.jspa?messageID=566687
Connecticut celiacs: http://connceliac.org/Recipes.html - Repeated on
another site - Says they haven't bought packaged mix since they started
using this recipe.
A way to stuff Chebe bread with chicken:
http://cookingcute.com/gallery/gallery_073106.htm
Here is a chebe recipe from a Brazilian living in Singapore:
http://www.sonia-portuguese.com/recipes/pqueijo.htm

I've heard that people really like Chebe mix, and probably that goes for the
Chebe breads themselves.

Vic-Sunnyvale, CA

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