<<Disclaimer: Verify this information before applying it to your situation.>> Sorry to be so long in getting these out to you all. Taxes had to come first :) Thank you so much to everyone who responded. The website for chebe bread mix is www.chebe.com. Teresa Wendt *We make chebe bread into tortilla type shapes by flattening in a pasta maker. *Make the chebe rolls from scratch with a l lb bag of tapioca starch from an oriental grocery story. I can't have cheese so I had cinnamon and vanilla flavoring. Yummy, roll them up and put them on a cookie sheet. I also don't add all the oil. I put 1/2 oil and 1/2 apple sauce so it won't be so fatty, leave it in the oven loner until it browns and you have cinnamon rolls. You can add any flavoring you like and experiment, add walnuts, almonds, other flavoring. Do you have the recipe that is used from scratch. I think it is also on the chebe Brazil website. *I make it all the time. With a family of 7 celiac children, I could not afford to purchase this as often as I wanted so I made my own recipe for it. My kid's call it MaCheBe! (mama's cheese bread) Kid tested, Mother Approved, and Gluten Free! 2 cups of Tapioca Flour (?same as starch?) 1 egg 1 TBS of oil 1/3 cup of water 1/4 cup of powdered milk 1 cup of Parmesan cheese Mix dry ingredients with a whisk until well blended and lump free. Mix wet ingredients then combine with the dry. It should have the consistency of play dough. My oven temps vary so I usually set it on high and bake it until it's brown. =) **Just cook it like it says on the back of the Chebe pack.** We make pizza crust all the time with this recipe. Bread sticks and rolls are also a winner! *I used the bun recipe from Jane Conrad that was posted to this list June 23, 1999 as I use it for all of my bread. From the archives Make one bread recipe. Spray a piece of waxed paper about 20" long with vegetable oil spray Scoop the dough onto the waxed paper in a lump Carefully (with wet or oiled hands)spread the dough into a rectangle aprox. 10" x 14" Drizzle 3 Tablespoons melted butter over all and sprinkle generously with cinnamon and sugar (about 1/2 cup or more) Lift the long side of the paper and the dough will start to roll over. Continue to roll it up and then slice into 6 pieces. Put cinnamon rolls into muffin tin (I use a muffin top pan) and bake at 400 degrees for about 15-18 minutes. While they are still hot, drizzle with frosting made from powdered sugar and milk with a little vanilla. Now, for my variations on the recipe. I tried it once using the wax paper method and it was just too messy and too much work. So I modified it and made it easier. I have a muffin top pan, but I think you could use a regular muffin pan too.= Spray with Pam, spoon about half of the dough mixture into the pan. It makes about 6 large cinnamon buns or probably 8-10 smaller ones -- you will have to experiment. Then drizzle the melted butter or oleo over each roll and sprinkle generously with cinnamon and sugar mixture. (I also cut down on the amount of sugar as we don't need that much sweet.) Then spoon the rest of the dough on top and smooth out with a spoon dipped in melted butter or sprayed with Pam. Bake at 400 degrees for 15-18 minutes. Cool slightly and frost with powdered sugar, vanilla and milk mixture. These are WONDERFUL! You can also keep left overs for a day or two and just pop in the microwave to make them taste like they just came out of the oven. PS The dough recipe is for hamburger buns, but it does not work well for them. They just fall apart like lots of other GF bread recipes. *The Chebe mix makes a pretty good substitute for cinnamon rolls. Follow the directions for the bread using sugar instead of cheese, also may need a little less water. Divide the dough into two balls. Roll each ball between 2 sheets of plastic wrap into a rectangle, may need a little GF Flour. Spread rolled dough with a little soft butter, then sprinkle on cinnamon sugar and raisins. Roll up length wise into a log, cut into slices and bake as directed on buttered cookie sheet. Cool slightly and then drizzle with icing. ( Confectionery sugar and milk) They freeze well. *Sandwich Buns/Pizza Shells/Cinnamon Rolls (not chebe) This recipe comes from the Denver Metro Chapter of CSA/USA's High Altitude Gluten-Free Cookbook. GF All Purpose Flour mixture: 4 cup brown rice flour 1 1/2 cup Sweet rice flour (at Asian markets) 1 cup Tapioca starch flour (this is what Chebe mix is actually made from) 1 cup Rice polish (Ener-g food at health food stores) 1 tablespoon of Guar gum (health food stores) Whisk all ingredients together. Make large batches and store in Ziplock bags in freezer. *check the www.chebe.com site....I say a calzone recipe posted a while ago. I checked out the link & it looked really good. *I measured the amount of flour (tapioca) that is in a package. Try this recipe and see if you think it is pretty close to what you buy! use 1 1/2 cups of tapioca starch 2 T. instant dry milk and follow the recipe on the package *I saw your post about Chebe bread and sweet rolls. I use this versatile mix to make cinnamon rolls. I just mix it up like the package says - minus the cheese - and add about 1/3 cup sugar (I just dumped a bit in and am guessing here on the amount). Then I roll it out like for regular cinnamon rolls (into a rectangle about 1/4 - 1/2" thick), sprinkle with a cinnamon/sugar mix and dot with butter. I then roll it up lengthwise, slice with a sharp knife and put them into muffin tins. I bake them a bit longer - they tend to be a bit gooey, but then so do 'regular' cinnamon rolls. After they're cooled, I glaze with a powdered sugar/milk glaze and voila! I also use this for pizza crust - which my son also loves. Sometimes I add some (gluten-free) pizza seasonings to the dry mix, omit the cheese and then pat it out really thin onto the pizza pan. The package has the recipe for pre-baking, etc. Sometimes I keep the original, cheese-included recipe and pat this out for pizza crust. I have tried many different kinds of pizza crusts - as far as I'm concerned, this beats them all! * Abigail's celiac chat room. Go to geocities.com and look for Celiac topics. Once you get in to the support group you can search for chebe.If my memory serves me well you make the chebe bread as directed substituting a 1/2 cup of sugar for the cheese. In addition, you add 1 tsp. of vanilla and a 1 tbls. Of cinnamon. I don't bother rolling them in cinnamon sugar as the recipe suggests. I make different shapes and ice them with Pillsbury vanilla icing when they come out. They go over very well. *A lot of people wrote me asking how I made tortillas out of a Chebe mix. I didn't do anything special at all--just made the mix according to the directions on the bag (using cheddar cheese), and then made small rounds of dough (probably about six or seven in all), squished them as flat as I could in the tortilla maker, then fried them on the tortilla maker until they were browned and seemed done. I made some of them thinner and crispier and they looked a bit like matzo when they were done--which gives me an idea for next Passover--but my son preferred the less well-cooked ones, which were softer and chewier.