tag:blogger.com,1999:blog-7121318206097952820.post3108750259502481209..comments2023-07-20T05:52:34.575-04:00Comments on The Sensitive Epicure: It's All About How You Make It: Chebe PitasErin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7121318206097952820.post-44411808333000049242013-06-26T18:15:49.203-04:002013-06-26T18:15:49.203-04:00I've now been making this recipe weekly for mo...I've now been making this recipe weekly for months -- except that I've been doubling the recipe. I discovered: The dough gets very sticky in the refrigerator - so I've added an extra cup of tapioca flour to each batch. And I've been mixing with the dough hook on my Kitchen Aide mixer, so that I could mix in all that flour. I was also just reading about how all US wheat is chemically modified (chemical mutagenesis), and people who visit France often have no wheat intolerance issues while they are there. So I've just started mixing in flour that I ordered from France. I don't know if it really helps, but it is nice to know that I'm using flour that has been grown using unmutated seeds.TonyDhttps://www.blogger.com/profile/10383259752181717440noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-24692694544537784232013-04-09T20:02:11.111-04:002013-04-09T20:02:11.111-04:00I just made these...using the Chebe Bread Mix &...I just made these...using the Chebe Bread Mix & olive oil (Berio) and coconut milk as the liquid (SoDelicious sugar free vanilla in aseptic container.) I added the extra tsp of baking powder and then I grilled them on BBQ, and they were great.<br /><br />I didn't add any extra liquid or extra flour. I just worked the dough in my hands for a while to get it well mixed.<br /><br />They weren't tough, they weren't gummy, and they weren't gluey. Mostly just bread-like. Thanks.<br /><br />TonyDhttps://www.blogger.com/profile/10383259752181717440noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-14699235616106175632013-01-21T20:41:17.580-05:002013-01-21T20:41:17.580-05:00Sure, as long as it's hot. Even an oven at 450...Sure, as long as it's hot. Even an oven at 450*F should work well.Erin Swinghttps://www.blogger.com/profile/07644204280533061750noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-22908931196662407382013-01-17T13:03:03.950-05:002013-01-17T13:03:03.950-05:00Can I use a griddle for these? I don't have a...Can I use a griddle for these? I don't have a grill. Since tortillas puff up on a hot griddle, wouldn't this happen for pitas too?<br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-18456422857915003702013-01-07T14:08:49.882-05:002013-01-07T14:08:49.882-05:00Every kind of Chebe mix, the process is the same. ...Every kind of Chebe mix, the process is the same. I recommend using +1 teaspoon of baking powder for extra rise.Erin Swinghttps://www.blogger.com/profile/07644204280533061750noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-46987464042364622012013-01-07T09:17:34.536-05:002013-01-07T09:17:34.536-05:00Are you talking about using Chebe flat bread mix o...Are you talking about using Chebe flat bread mix or the all purpose mix?Nataliehttp://thefamilyherbalist.comnoreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-6559529298269979112012-05-23T16:35:17.059-04:002012-05-23T16:35:17.059-04:00Try ordering either from amazon.com or http://www....Try ordering either from amazon.com or http://www.Chebe.com if unable to find in the Canadian maritimes.DKinneyhttps://www.blogger.com/profile/05988877746963024511noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-15192627645074383562012-04-07T09:44:34.531-04:002012-04-07T09:44:34.531-04:00Searched for Chebe brand bread mixes but came up e...Searched for Chebe brand bread mixes but came up empty - they don't seem to be available here in the Canadian Maritimes. Assuming it's based on the Brazilian Pão de Queijo, sounds like a terrific recipe and can't wait to try it! Thanks Erin! Regards, Brigitte (in Halifax)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-47340460907867120542012-03-21T19:23:10.586-04:002012-03-21T19:23:10.586-04:00This recipe was AMAZING!! I use chebe all the time...This recipe was AMAZING!! I use chebe all the time, but hadn't thought of making pitas. I'd been looking for a pita substitute and this was wonderful!!! We also cooked it over the grill. I even combined 2 different chebe mixes b/c that's all that I had. I followed your baking powder rule and it worked. Thank you! One of these days I'll get to blogging about it and put some pictures up!Gluten Freedom, LLChttp://www.glutenfreedoms.comnoreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-10089275915700376932011-12-06T21:28:17.666-05:002011-12-06T21:28:17.666-05:00I have made this with the flaxmeal for eggs and it...I have made this with the flaxmeal for eggs and it is more gummy in the center. The trick is to roll it out thin, about 1/4 inch. Lightly dust w/ chebe or tapioca flour. Bake at 425 minutes for 10-12 minutes. Can also try cutting the sub for 1 egg = 10 grams flax meal + 40 water heated.Erin Swinghttps://www.blogger.com/profile/07644204280533061750noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-64548956187140130662011-11-22T22:32:13.777-05:002011-11-22T22:32:13.777-05:00I am finding this recipe is very gummy. First, I t...I am finding this recipe is very gummy. First, I tried the flax meal as an egg replacement, and it was inedible. The center was like gelatin. So, I redid the recipe and used eggs... and it is a bit better... but when I go to break the bread it looks like gelatin stretching. What causes this, and is there a way to prevent it?denielles_rosehttps://www.blogger.com/profile/05728055646315524428noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-35255997207925786002011-11-22T22:30:26.937-05:002011-11-22T22:30:26.937-05:00I am really finding this to be gummy. I tried the ...I am really finding this to be gummy. I tried the flax meal to replace the eggs, and it was inedible. So, I tried it using the eggs... and it is a little better. But, when I pull the bread apart it looks like there is gelatin in it. What gives it this quality, and is there a way around it?denielles_rosehttps://www.blogger.com/profile/05728055646315524428noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-22521126110495525722011-10-19T23:40:08.713-04:002011-10-19T23:40:08.713-04:00There is an easy swap out for eggs. For 1 large eg...There is an easy swap out for eggs. For 1 large egg (50 grams) = 15 grams flax seed meal + 35 grams hot water. Mix and allow to gel. Adds omega-3's and some fiber. I find that if I for for the flax-gel, it's helpful to add in another 1 teaspoon (5 grams) of baking soda. A total of 2 teaspoon (10 grams) to get it super fluffy. Another trick is once you form the shape, using oiled hands, dust with a small amount of tapioca flour -> fluff-a-tronic!<br /><br />Do NOT refrigerate this bread. It will dry out in the fridge w/in 2 days. Any bread will. Store any baked good in the freezer. Take out & heat up individually. Works like a charm.Erin Swinghttps://www.blogger.com/profile/07644204280533061750noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-20297404472444041012011-10-19T21:06:36.919-04:002011-10-19T21:06:36.919-04:00How important are the eggs in this recipe? Before ...How important are the eggs in this recipe? Before going GF, my favorite recipe was pita bread. It worked and tasted great every time with just flour, water, salt and a little oil. Every GF attempt I have made leads to a dense flatbread, and not fluffy pita. I prefer not to use eggs, but if that is the secret, I can be persuaded.denielles_rosehttps://www.blogger.com/profile/05728055646315524428noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-32474637931897460542010-09-26T09:20:52.471-04:002010-09-26T09:20:52.471-04:00Great post, thanks for all the detail. Yum!Great post, thanks for all the detail. Yum!Simply...Gluten-freehttps://www.blogger.com/profile/16015076481640222385noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-11445421197679418112010-09-08T06:58:36.207-04:002010-09-08T06:58:36.207-04:00As one of the students in class who was skeptical,...As one of the students in class who was skeptical, I became a believer. I'll try them at home this week and let you know how they come out, but if a group of inexperienced young cooks can pull it off in your class, I'm sure I can at home. Thanks for sharing the detailed instructions.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-92173413093537619852010-09-07T18:06:04.697-04:002010-09-07T18:06:04.697-04:00There is a packet of Chebe in the pantry. My usual...There is a packet of Chebe in the pantry. My usual results (various flavors) range from gummy tough to ooey gluey. Respect the process - I am going to try this.Anonymousnoreply@blogger.com