Our cable is back on and I couldn’t be happier about that. It came back early yesterday morning and I felt such a huge sigh of relief when those little LEDs lit up. We wouldn’t have to visit Starbucks today or tomorrow or the day after that! Thank you, cable crew that fixed it, whomever you are.
I’d like to give them something yummy to eat, like these gluten-free, grain-free Chebe rolls I made last night.
I bought two boxes of the mix; one at Mother Earth’s, one at Nature’s Pantry ($1 less at Nature’s Pantry, FYI Hudson Valley peeps). Dustin’s back on his gluten-avoidance wagon, so of course I’ll help him and hop on myself now and then. Why not? Tasty is tasty. I don’t discriminate.
(Note: These nutritional facts reflect the dry mix only. There are additional ingredients required.)
I took my chances and modified the recipe. 1-) I didn’t add the cheese; 2-) I used a mixture of palm shortening + olive oil for the 2 TBSP of oil; 3-) I made 5 larger rolls instead of 10-16 dinner rolls; 4-) I added a bit of Himalayan salt
Chebe Mix Tapioca Starch Sandwich Rolls
(gluten-free, grain-free, soy-free)
- One box Chebe bread mix
- 2 large eggs
- 24g organic vegetable (palm) shortening
- 1 teaspoon extra virgin olive oil
- Exactly 1/4 cup water
- .5 teaspoon Himalayan salt or low-sodium sea salt
- Preheat oven to 375 degrees F
- Soften palm shortening in microwave OR use olive oil instead
- Add eggs to large mixing bowl; add in Chebe mix, melted shortening and/or olive oil, water, and salt
- Knead with hands until dough forms
- Divide dough into 5 evenly-sized round balls; flatten with palm of hand to make surfaces wider (About the size of a hamburger bun or slightly bigger)
- Bake on 375 degrees F for 20-25 minutes or until golden brown (I baked them for exactly 20 minutes)
Makes 5 rolls, 220 calories each
I was a little concerned being I didn’t see a leavening agent in the list of ingredients, so would they rise?!
Yep! Quite nicely, actually.
Then I thought: Ugh, they’re probably going to drop once I remove them from the oven, but I was pleasantly surprised when they stayed puffy.
One word: POPOVERS!!
They have nearly the same texture and flavor. Crusty on the outside, but hollow, soft and chewy inside…
They are better than the popovers we had at Popover Café in Manhattan last year that I wasn’t crazy about. These Chebe rolls are fantastic. Perhaps my palate has matured since my first popover experience, but I loved these. And Dustin liked them, too! He’ll usually only eat bread if it’s white and squishy (like me, lol), he isn’t a fan of crusty bread like I am, but he said they’re really good and enthusiastically ate a turkey + Swiss sandwich on one of them. I’m impressed. They’re super duper easy to make and tasty. Tasty in a way that I’d like to eat one every day and wouldn’t miss gluten bread if I had these instead. The box at Nature’s Pantry was only $2.59 ($3.69 at Mother Earth’s), so it’s also affordable. Win-win-win. Yum, yum, yum.
I wanted a sandwich but didn’t know what to have. I had a pouch of tuna with plum tomato (no bread) for breakfast, but we didn’t have many other sandwich components and I’m low-low on fresh produce, so I found some Steak Ums in the freezer. They have one ingredient: Beef. Works for me. Greasy as hell, but grease is TASTY. heh Anyone who says it isn’t is lying or tasty-impaired.
3 slices Steak Ums + one slice Swiss cheese on a gluten-free, grain-free Chebe tapioca roll
I found a cuke in the fridge that was about 6 minutes from being inedible and threw together a cucumber salad tossed in Bragg’s vinaigrette + red wine vinegar. I ate the whole cucumber. I’ll probably pay for that later on.
The sandwich was SO GOOD! Chebe is definitely a keeper. Even if I could have as much gluten as I wanted without any repercussions I’d still eat these. They’re THAT good. If you can’t find the Chebe mix locally, you can buy it online. Tapicoa a.k.a. cassava a.k.a manioc: You rock!
Have you ever tried tapioca starch in baked goods? I’ve had it in gluten-free, grain-free Soul Dog Café breads that are made with it and chickpea flour, and I’m sure I’ve had it in other foods but didn’t really pay attention. It has my attention now. I’m going to do some experiments.
I have some recipe posts coming from the days we were without cable. I’m going to post them as just recipe posts later today to make life easier.
Going to watch the TV shows that we missed now!