<<Disclaimer: Verify this information before applying it to your situation.>>
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
*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******