Descripción
- Chebe Gluten Free Pizza Crust Mix - 7.5 oz. (212g) Chebe Gluten Free Pizza Crust mix is seasoned with the right touch of Italian herbs and spices, this gluten-free mix makes the perfect pizza crust. You can also use it for calzones, sandwich buns, crackers and a number of other items. Enjoy a Gluten Free Pizza Can Be Used for Calzones, Sandwich Buns, Crackers, and Other Items Gluten Free, Soy free*, Corn Free*, Rice Free, Potato Free*, Yeast Free, Peanut Free, Tree Nut Free*, Egg free, & Iodine Free *Made on shared equipment with this ingredient (under strict cleaning process/allergen control program) Frequently Asked Questions What is manioc? Manioc is a sub-tropical plant with a tuber-type root. The root is what is processed for the many food products that are derived from this plant. Manioc is also known as cassava, yucca, and tapioca. Yes, tapioca pudding comes from the manioc root! Chebe uses “modified” manioc starch. How is the manioc changed? The modification is a change to the chemical structure of the manioc/tapioca so it will bind to the wet and dry ingredients. In short, it alters the structure of the components of the starch. If the structure was not altered, you would have to heat everything to get it to bind, similar to cold milk and cold butter, which do not mix together unless you heat them. The modification is not adding or subtracting to the starch. In the end, it is still 100% manioc, just the structure is changed. Are your products GMO free? Yes! Are you certified kosher? Five of their dry mixes are OU Kosher Certified (status: pareve). These are: All-Purpose mix, Cinnamon Roll mix, Focaccia mix, Garlic-Onion Breadstick mix, and Pizza Crust mix. Their Original Cheese Bread mix is not kosher certified nor is their line of frozen, oven-ready dough. What is the difference between wheat and gluten? Gluten is the protein found in grains. The family of grain that causes most people problems is that of wheat, barley, and rye. If one has gluten intolerance or celiac disease, then all products with wheat, barley, and rye must be avoided. Wheat is a grass. If one is allergic only to wheat and not to gluten in general, then only products with wheat need to be avoided. What can we use as a substitute for oil? Use equal amounts of butter or margarine. If you cannot have butter or margarine, other consumers have had luck substituting yogurt or applesauce, although Chebe cannot guarantee these substitutions will work. Chebe is yeast free. How does it rise? The expansion of the dough is primarily caused by the eggs. What is Chebe’s shelf life? The Better By date for their dry mixes is 18 months from the date of production. The Better By date for their frozen products is 6 months from the date of production. These dates are printed on the bottom of each package’s back panel. A package got lost in my cupboard and the expiration date has passed. Is it safe to eat this product? The dry ingredients generally do not go bad right at the expiration date. To ensure the product’s longevity, it is best to keep the product in its airtight package at room temperature. Keeping it in a refrigerator or freezer does not hurt and may help extend the shelf life. To test if the product has expired, you can smell the opened package. If it has a sour or stale odor, then it should not be used. About Chebe Delicious By Nature It was 1999 when Chebe decided to bring to the U.S. the great tasting bread they enjoyed while living in Brazil. Even though it was naturally gluten free, they didn’t make a big deal about it until they got loads of mail from gluten-intolerant customers. The message was simple: customers loved that Chebe bread was full of flavor without an aftertaste. Today, all their dry mixes and frozen breads prove that gluten free can taste great. Give Chebe a try. They think you’ll agree that it’s delicious by nature.
- UPC # 697301100272
- Size/Form 7.50 oz.
Suggested Use: BAKING INSTRUCTIONS: 1. PREHEAT oven to 450 Degrees Farenheit. 2. BLEND Chebe Pizza Crust Mix with 2tbsp. oil, 1 cup shredded cheese (it's optional, but sharp cheese works best) and 2 large eggs (room temperature). Slowly blend in 4 tbsp. milk/milk substitute. 3. KNEAD dough with hands until it is smooth. If too dry, add 1 tsp. water. 4. PLACE dough ball on a 14" round baking tray. Press dough with heel of hand, flipping the dough occasionally, until it covers the tray evenly. Poke surface with tines of fork. (Option: bake crust for 7 minutes before topping). 5.ADD the toppings of your choice and bake 15-18 minutes (7 minutes if crust is pre-baked) or until crust is lightly browned. Slice, serve and enjoy. INGREDIENTS Chebe Gluten Free Pizza Crust Mix - 7.5 oz. (212g) Nutrition Facts Serving Size: 2 Tbsp dry mix (27g) Servings Per Container: 8 Amount Per Serving % Daily Value Calories 90 Calories from Fat 0 Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 140mg 6% Total Carbohydrate 23g 8% Dietary Fiber 0g 0% Sugars 0g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet. Your diet values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65 g 80 g Saturated Fat Less than 20 g 25 g Cholesterol Less than 300 mg 300 mg Sodium Less than 2,400 mg 2,400 mg Total Carbohydrate 300 g 375 g Dietary Fiber 25 g 30 g Calories per Gram: Fat 9 Carbohydrate 4 Protein 4 Other Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free sea salt, oregano, onion, garlic.
