Chebe Gluten Free Bread Mixes

Slightly Unusual...Unusually Good

All Chebe Products Are Produced In A 100% Wheat Free Facility

Original Chebe Bread mix is unlike any other bread. Based on the Brazilian pao de queijo ("cheese bread"), its main ingredients come from the topical manioc plant (aka cassava or yucca).

These little rolls are simply the best!!  My friends and family affectionately call them “Yuckie Rolls” at my house…but there is nothing yuckie about them!!  In fact we never have a get together when someone doesn’t go looking for them on the table…birthdays, holidays, BBQ’s.  It doesn’t matter…I have to make certain these little Gluten-Free Cheese Rolls are always on the menu.  I’ve been creating with this mix for quite a while now.  I love to try different cheeses & herbs.  I’ve even used those mini pepperonis and cheese, or finely chopped onion & garlic right in the batter…even some minced ham with cheese. MMMmmm…wonderful!! 

At first…getting the batter right was a challenge.  The directions were fine…but I’m lazy when it comes to getting my hands into things…kneading dough…and cleaning up the mess afterwards.  So I have a Kitchenaid…with a heavy duty beater…and I’ve discovered that if I put all the ingredients into the mixer and set it to run for several minutes that everything blends up just fine.  I don’t know if it’s because of where I live…Florida…or just my personal preference…but I do add a bit of extra liquid to the dough to get it just right.  I use those tiny muffins tins - when the rolls puff up they tend to roll around on a flat surface.  The muffin tins work perfectly to keep them under control.

One day I was searching for new ideas to use and read where someone described the final appearance of the dough as very similar to the dough used in making Éclairs.  Whoa!!  I hadn’t had a decent Éclair in years and I thought that the finished rolls might be just perfect…if I just made them plain and didn’t add the cheese.  They would be nice and soft inside…with a perfect, crispy crust outside. So I made up a batch without the cheese…used Kefir for the liquid just to get them to puff up a bit extra…and grabbed my favorite Gluten-Free Vanilla Pudding and Chocolate Frosting in anticipation.  It was a bit of a challenge waiting for those little puffs to get cold...but I managed.  I filled them up with the pudding, added a touch of frosting to the tops and Oh Boy!!  I was in heaven!!  I just had to share them with everyone...or I would have eaten them all by myself.

Chebe Bread Products
1840 Lundberg Drive
Spirit Lake, IA 51360

Email: info@chebe.com

PH: 1-800-217-9510

- or -

712-336-4211

Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), dry milk, iodine-free sea salt.

Carolanne Le Blanc

Email: GlutenFreeInFlorida @ Yahoo.com

Support:  http://glutenfreeinflorida3.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771

Gluten-Free Food Labeling Rule

10 Fast Facts about the FDA

Gluten-Free Food Labeling Rule

1. What food products are covered by the FDA gluten-free labeling rule?

Covered:

   All FDA-regulated foods

   Dietary Supplements (vitamins, minerals, herbs, amino acids)

   Food products imported from other countries that are subject to FDA regulations

Not Covered:

   Meat, poultry and unshelled eggs (products regulated by the USDA)

   Distilled spirits, wines that contain 7 percent or more alcohol by volume*

   Malted beverages made with malted barley and hops*

* These alcoholic beverages are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB.) The FDA says it will work with the TTB to "harmonize" gluten-free labeling requirements between the two agencies.

2. After August 5, 2014, what food products may be labeled gluten-free?

A food product regulated by the FDA may be labeled gluten-free if:

   1. It does NOT contain wheat, rye, barley or their crossbred hybrids like triticale (a gluten-containing grain) OR

   2. It contains a gluten-containing grain or an ingredient derived from a gluten-containing grain that has been processed to less than 20 parts per million (ppm) of gluten.

3. May food products that are naturally gluten-free be labeled "gluten-free"?

Yes. Food products that are naturally gluten-free, like bottled spring water, or tomatoes may be labeled "gluten-free."

4. May oats be labeled gluten-free?

Oats that contain less than 20 ppm of gluten may be labeled "gluten-free." Oats do NOT need to be certified gluten-free.

5. Will there be a symbol to identify foods that meet the FDA definition of gluten-free?

No. The FDA has determined that consumers favor the label "gluten-free" to communicate that a food is free of gluten. Manufacturers are allowed to include a symbol as long as it is truthful and not misleading.

6. Are manufacturers required to test for gluten to label a product "gluten-free"?

No. For food products labeled "gluten-free" manufacturers are not required to test for the presence of gluten in the ingredients used or the finished food product. However, they are responsible for ensuring that the food product meets all labeling requirements. Manufacturers will need to determine how they will assure this.

7. How will the FDA enforce gluten-free labeling requirements after August 5, 2014?

The FDA may perform food label reviews, follow-up on consumer and industry complaints, and analyze food samples. Consumers and manufacturers may report a complaint to an FDA Consumer Complaint Coordinator in the state where the food was purchased. Click Here for a list of FDA Consumer Complaint Coordinators.

8. Why did the FDA adopt < 20 ppm of gluten as the standard instead of zero ppm? Why does CDF support this?

The FDA adopted the standard based upon the recommendations of the scientific and medical communities, and because there are no analytical methods available that are scientifically validated to reliably detect gluten below 20 ppm. The CDF Medical Advisory Board supports the < 20 ppm of gluten standard for gluten-free labeling. According to Dr. Peter Green, director of the Celiac Disease Center at Columbia University, "The 20 ppm is a scientifically determined level of gluten that has been shown to be tolerated by those with celiac disease. It is in line with standards in other countries."

Dr. Alessio Fasano, of the Center for Celiac Research states, "Twenty parts per million, or 20 parts of gluten per one million parts of food sample, is an accepted standard in many parts of the world for products that are labeled gluten-free. The evidence-based research published by our Center, which has been confirmed by studies from colleagues around the world, conclusively supports the 20 ppm level as a suitable safety threshold for gluten-free products." According to the Center's website, "research from the Center has shown that 10 milligrams per day of gluten consumption is a safe level for the vast majority of individuals with celiac disease." The Center's website goes on to state that 10 milligrams is roughly the equivalent of one-eighth of a teaspoon of flour, or 18 slices of bread with each slice containing 20 ppm of gluten.

9. Does the FDA rule gluten-free labeling rule apply to foods served in restaurants and other retail food service establishments?

The FDA suggests that restaurants and other retail food service establishments use the same definition for gluten-free. There is no requirement.

10. What are the FDA and CDF doing about gluten-containing ingredients in drug products?

The FDA's Center for Drug Research and Evaluation (CDER) is reviewing the public comments it has received regarding options to limit gluten exposure from consumption of drug products.

CDF is asking the public to support the HR 2003: Gluten in Medicine Disclosure Act of 2013 sponsored by Representatives Tim Ryan (D-OH) and Nita Lowey (D-NY) which requires drug labels to contain a parenthetical statement identifying the source of any ingredient constituting or derived from a grain or starch.

Carolanne Le Blanc

Email: GlutenFreeInFlorida @ Yahoo.com

Support:  http://glutenfreeinflorida3.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771

I see Celiac's

Well I do. I can't seem to stop it. My daughter has asked me NOT to talk about it to others. She says "I see Celiac's" everywhere.  I can't help it.  After just thirty minutes of talking with someone about their health I can see it.  I'm an Herbalist…so I know a little bit about the Human Body.  I've had Gluten issues for over 25 years…so I know a little bit about living Gluten Free.  (Although I have had people advise me that since I'm still UN-diagnosed what I have to say is inconsequential.)  I'm also slightly Psychic when it comes to people’s health. And people actually pay me to help them with their personal issues.

So why is it that most people have a very strong "ignorance is bliss" attitude when it comes to Celiac Disease?? I have to admit that I once did as well. I think it's the word DISEASE that does it…my immediate reaction was "Oh no!! I don't have that!!" And it's very hard to live Gluten-Free. It's tough even under the best circumstances. So for some, I guess it's easier just to pretend it's not there and go on with life. After all, not everyone experiences the same debilitating symptoms that some do - at least not at first. Bathroom issues just become a way of life. And Doctors just love to prescribe drugs to mask the other symptoms.

Even in my own family circle I can spot the ones who have Celiac Disease. And I have a huge family…four generations!! But I'm the ONLY ONE who admits to it.  We have a very strong Celtic Heritage. And it’s always been my understanding that Celiac runs in the Celtic line.  We've had past relatives die of Colon Cancer…it seems to run in the family.  I listen now to the diseases, symptoms and complaints that others are living with…and I can see who they are.  But they don't want to hear it. I tell them that their health will improve immeasurably if they would only just try the diet…but it's too tough. It means giving up too many things that they just can't live without. So they don't want to hear it.  It's frustrating, but I can't do anything about it. So I've had to stop listening to their complaints.  That’s hard.

But I still see Celiac's. So instead, I work with those who recognize who they are. I help those who want help. And I cry every time I lose someone to a disease that could have been prevented or helped by simply changing their diet.  For myself, I’m much healthier now.  I still have my issues, but my diet is healthy - fruits & vegetables with just enough Gluten-Free carbohydrates to get me into trouble.  I’m happier, my attitude is better, I can travel pretty much where-ever I want to…life just goes on, just in a slightly different way.

Carolanne Le Blanc

Email: GlutenFreeInFlorida @ Yahoo.com

Support:  http://glutenfreeinflorida3.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771

Healing...Gluten-Free, what's to eat??

I’m always getting questions from people who are desperate. They’re just sick of being sick. They’ve probably just gotten a diagnosis of Celica Disease, been handed a pamphlet by the Doctor and escorted out the door with a quick ‘good luck’ and left on their own. Suddenly discovering that there are 1,000’s of foods they can’t eat is traumatic enough…add to that after 6 months of restrictive eating they still often feel sick…and it’s enough to make anyone desperate.

People simply want to feel better. That’s not so hard to understand. But what people need to remember is that the first step is to heal the damage that’s already been done and if that took years to happen it might take time to repair. So be you need to be patient.

Sometimes the best thing to do is to stop a moment, take a step back and begin again with a slower approach. Yes, you want the Gluten out of your life – but it's not going to happen overnight. Give yourself a little time. I normally ask people to dedicate the first 6 weeks to just cleaning up their diet. Go back to basics. Instead of lamenting over what you can’t eat…why not focus on what you can.

This is a list of ‘beginner’ foods, things that are good for the body, pretty easy to digest and a great place to start. Use your common sense.  If something makes you sick, don’t eat it. If you have a hard time digesting food try soups and soft cooked foods at first. Remember the goal is to give your intestines a break…not create more work. There is nothing processed - if it comes in a can or box just put it back on the shelf. Do most of your shopping around the outer edges of the grocery store. Fresh or frozen is great…but make certain there are no ‘added’ ingredients. If you’re drinking juices…add an equal amount of filtered water. Stay away from the sugar…that’s a simple rule many of us should follow.  If you like your coffe or tea just remember to make it a bit weaker for a while.

Allspice
Almond butter
Almond milk
Almond oil
Almonds
Anchovies
Apple Cider
Apples
Apricots
Artichokes
Asiago cheese
Asparagus
Aspartame
Avocadoes
Avocado oil
Bacon
Baking soda
Bananas
Bay Leaf
Basil
Beef
Beets
Berries
Black beans
Black radish
Blue cheese
Bok Choy
Bourbon
Brazil nuts
Brick cheese
Brie cheese
Broccoli
Brussell sprout
Butter
Cabbage
Camembert
Canola oil
Cantaloupe
Capers
Carrots
Cashews
Cauliflower
Celery Root
Celery
Chard
Cheddar
Cherries
Chestnuts
Cilantro
Cinnamon
Club soda
Coconut
Coconut milk
Coconut oil
Coffee
Collard greens
Colby cheese
Corn oil
Courgette
Cranberry
Cucumbers
Custard apple
Dates
Cottage Cheese
Echinacea
Edam cheese
Eggplant
Eggs
Filberts
Figs
Fish
Flax seed oil
Fowl
Garlic
Gelatin
Ghee
Gin
Ginger
Gorgonzola
Gouda cheese
Grape juice
Grapefruit
Grapes
Grapeseed oil
Green tea
Gruyere
Ham
Haricot beans
Havarti cheese
Hazelnuts
Honey
Jalapenos
Kale
Kidney beans
Kimchi
Kiwi fruit
Kumquats
Lamb
Leek
Lecithin
Lemons
Lentils
Lettuce
Lima beans
Limburger
Limes
Macadamia
Macadamia oil
Manchego Cheese
Mangoes
Mead
Meats
Melon
Monterey Jack
Muenster
Mushrooms
Mustard
Navy beans
Nectarines
Nutmeg
Olive oil
Olives
Onions
Orange juice
Oranges
Oregano
Papayas
Paprika
Parmesan
Parsley
Passion Fruit
Peaches
Peanut butter
Peanut Oil
Peanuts
Pears
Peas
Pecans
Peppermint tea
Peppers
Persimmons
Pickles (dill)
Pine nuts
Pineapple
Pistachio nuts
Plums
Pork
Pork Rinds
Poultry
Provolone
Prunes
Pumpkin
Raisins
Rhubarb
Romano
Roquefort
Rosemary
Rutabaga
Saccharine
Safflower oil
Sage
Salt
Sashimi
Saurkraut
Scotch whisky
Sesame oil
Shellfish
Spearmint Tea
Spices
Spinach
Split peas
Squash
Stilton cheese
String beans
Sunflower oil
Swede
Swiss cheese
Tabasco sauce
Tangerines
Tarragon
Tea
Thyme
Tomato juice
Tomatoes
Vanillin
Vinegar
Vodka
Walnuts
Walnut oil
Wasabi
Water chestnut
Watercress
Watermelon
Wine
Yoghurt
Zucchini

Carolanne Le Blanc

Email: GlutenFreeInFlorida @ Yahoo.com

Support:  http://glutenfreeinflorida3.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida
Meeting:  4th Saturday of every month except December
Imperial Palms, East Clubhouse, 101 Imperial Palm Drive, Largo, Florida 33771