Saturday, June 9, 2012

Chebe GLUTEN FREE Bread Mixes

A few months ago I trolling around the blogs looking for gluten free and came upon Chebe Bread. These bread ingredients are identical to frozen product I found in my grocery (another post one day). 
When I realized the versatility of the mixes I ordered some from (who orders it directly from Chebe).  It is made from mannioc root or known as tapioca flour.  Other than some baking soda and seasonings (depending on the mix you buy) its really Paleo friendly.  However, the recipe on the box does call for cheese (1 cup) but the nice thing is....the mixes can be made with or without cheese.  SCORE!  I use cheese depending on my splurging mood.
What you see on the left is a few of their mixes.  What is missing is their cheese bread mix, Garlic and Onion breadstick mix.  They also send frozen dough if you want more convenience. They also provide many recipes for you to tickle your creativity bone.

Now, when I want to splurge on some bread (like a hamburger or hotdog) this is what I did...


PIGS in a Blanket....

  • Make the dough (oil, eggs, milk and cheese)
  • Cut my nitrate free organic hot hogs in half
  • Divide dough in the number of 'dog halfs'
  • Flatten dough and pinch/form around them.
  • Bake @ 375 for 20-25 minutes until golden.

Aren't these just so CUTE?  With a little dish of ketchup, mustard, relish or onion....these were FAB!  K-man was thrilled and I didn't even both to mention that they were my gluten free stuff....

When I have a hamburger....too much bun kills me.  I'd rather be full from the protein and fillings of the burger than a huge bun.  Sure I can go bunless but sometime you want a soft, chewy package to PICK up your burger.  So I made a basic mix and instead their suggestion of 4 buns I made 6.  I didn't mind them being thinner.  If you want soft and thick.  Go for it.  I wanted thin and crusty.  When you have tomato and mayo, sometimes the bun falls apart and gets mushy.  NOT CHEBE buns!

 The topping is from King Arthur Flour.  Their Artisan Bread Topping.  It is sesame seeds, sunflower seeds, black caraway, flax and poppy seeds.  Very tasty!

Here's a view how thin they are....(kinda like those sandwich bun makers THIN version)

All in all, the CHEBE company is very accommodating.  I had a little issue that I posted on their FB site and a rep called me and replaced them.  Also in doing so he suggested to mix and match some of their other products.  Now, I've tried all except for the cinnamon rolls.  These will def be my Go-TO mix in the cabinet.  THANKS Chebe!!

My next recipe adventure will be using just straight tapioca flour and making my own rolls to see how they compare.  But it sure is nice to have these mixes around for whenever you need pizza crust, rolls, or buns.  Non-Paleo or gluten sensitive family members won't know what they are missing.  PROMISE!


Sunday, June 3, 2012

Paleo Chocolate Cupcakes!!!

 I've made a few treats from some Paleo recipes.  Two different brownie recipes and although they were OK....they were too dense, not fudgy and way too greasy.  I never bothered to post them.  Last night, when I was craving some chocolate I found a cake recipe wonder if these too would be too dense and greasy as well....SCORE.  They were NOT!
I've made enough Paleo stuff now that I realize that I can go lighter on the oils to change the grease factor.  Knowing that egg proteins expand in the heat...perhaps an extra egg would give it some umph!!! So, in JennyMac fashion, I found some a cake and frosting recipe, tweaked them baked trumphantly!

Paleo Chocolate Cupcakes
created by JennyMac's Lipsmack

1 cup almond flour
1 cup cocoa powder
1 tsp. baking soda
1/4 tsp. sea salt
1/2 cup coconut oil, melted (this would be fine with grapeseed as well I am sure)
5 eggs
1 tsp. vanilla
1/2 cup honey

Preheat oven to 350 degrees.  Line muffin tin with 12 papers.  Combine dry ingredients in medium bowl and set aside.  Whisk eggs, oil, vanilla and honey then pour into dry ingredients.  Use a electric hand mixer to combine, breaking up lumps and will help emulsify the eggs.  Use a ice cream scooper to put into muffin cups.  Cook for about 25 minutes or until toothpick comes out clean.  Cool on cooking rack.  Makes 12.  See frosting recipe below.

Vegan Chocolate Frosting

1/2 cup dairy-free dark chocolate chips
1/4 cup grapeseed oil
1 Tbsp. honey
1 Tbsp. vanilla
pinch sea salt

Melt the chips with the oil in the microwave for 1 minute.  Stir until smooth.  Stir in honey, vanilla and salt.  Frosting will be very loose.  Dip each cupcake top into the glaze.  I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top.

These were light, fluffy and decadently scrumptious!