Already a household name in the GF community Chēbē bread products again crossed my path and my staffed testing kitchens.
We tested and nibbled on a variety of their products, and we have only positive things to share. It’s hard to choose a favorite, yet.
I’d say I really took a liking to the focaccia mix with all its options. Chēbē offers six dry mixes, only one of which contains dairy, and a line of five frozen dough options. All products are gluten-free, yeast-free, and non-GMO.
Here is a hard-to-resist Chēbē-inspired cinnamon roll recipe with pecans and raisins.
Dick Reed is the man behind this fast-growing company with its unique name and products. In 1998 Reed was sparked with an entrepreneurial idea after watching a TV show featuring a simple idea becoming a success.
With a passion for Brazilian food, Reed wanted to bring a popular food to America, pao de quiejo, a savory GF cheese bread. He embarked in extensive studies, and in 1999 Prima Provisions Co. was incorporated. The company is currently run by Reed, and he has plans to offer more products catering to the special dietary needs of those with food sensitivities.
The breads are fun to make, easy, require no rising, and are gourmet. We made pierogies, pigs in a blanket, calzones, crackers, cinnamon rolls, cream puffs, fruit tarts and more. Each bag offers endless opportunity in the kitchen as an alternative to the usual, with a “Brazilian experience.”
“Slightly unusual, unusually good,” is Chēbē’s slogan, and this slogan says it like it is.
From our home to yours, Tina Turbin.