Guest guest Posted November 5, 2003 Report Share Posted November 5, 2003 Made the Chebe mix this morning. *Very* easy. I added a little baking soda that wasn't in the recipe. Made the dough into little balls that came out looking like real rolls. Nice crispy texture on the outside, and kind of sticky on the inside, but I guess that's just the nature of tapioca. Flavor is really nice, now that it's growing on me. It's amazingly light, like a white flour dough, and I haven't come across any other gluten-free bready product this light (except for the white rice breads which are inedible). Also I used butter instead of oil in the recipe, which I think helped the flavor. Next time I'll use some dried herbs. And instead of this mix which contains dry milk powder, I'd like to try the chebe pizza dough mix which doesn't have the milk in it. Looks like you can use any of the mixes to make any form of bready thing you want. I guess the texture of the dough doesn't lend itself to filling up a loaf pan, but the smaller forms seems to work well. - Quote Link to comment Share on other sites More sharing options...
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