Reddit Reddit reviews Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)

We found 3 Reddit comments about Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Box (Pack of 8). Here are the top ones, ranked by their Reddit score.

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Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)
7.5- ounce bags (8 Pack)(total of 60 ounces)Gluten-free and great tasteLactose and casein-freeYeast-free. Seasoned with the right touch of Italian herbs and spicesCase of eight, 7.5- ounce bags (total of 60 ounces)Gluten-free and great tasteLactose and casein-freeYeast-free
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3 Reddit comments about Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Box (Pack of 8):

u/matjam · 9 pointsr/glutenfree

So I’ve been using chebe cheese bread mix to make pizza. It gives you a much more consistent result.

https://i.imgur.com/X031Llf.jpg

I started using their pizza crust mix and it’s even better as it has some herbs in there to give it an extra Italian flavor.

Pro tips:

  • when using either chebe mix don’t overdo the cheese. Sharp cheddar is best.
  • mix all the ingredients (except for the chebe mix) in a bowl first. Measure exactly. Only use a handful of cheese. Definitely use cheese even though the pizza crust mix says its optional.
  • add half the mix into the ingredients and mix thoroughly with a fork.
  • add the rest and get your hands in there and fold it all carefully until most of the mix is incorporated.
  • fold it and squish it against the bowl to pick up as much of the mix as you can as it’s a very fine powder and gets kinda stuck.
  • take the lump of dough and kneed it thoroughly. Get it to a nice even consistency.
  • take a circular pizza pan and grease it completely with a stick of butter.
  • take your dough ball and flatten it in the middle and slowly work it out towards the edges and try to get it to a nice even flatness
  • par bake at 425 for 7 minutes
  • remove, flatten, and add sauce, not too much as it will make the pizza soggy
  • add toppings
  • bake for 9 minutes
  • enjoy
u/ElMangosto · 3 pointsr/glutenfree

For sure! A product called Chebe has been a lifesaver. It is mostly tapioca ("manioc") flour, I think it has some cream of tartar or something else too.

I use the general mix according to the directions on the box, but I do my own thing once the dough is mixed up.

One batch of dough on one cookie sheet will make a thinner crispier pizza that still won't snap if you fold it, thin but not like a cracker.

One batch on a 14" round pizza pan will give you a more chewy and slightly thicker crust.

Follow the directions on the box, but use a tiny bit less water than they say. Only add it if the dough refuses to pick up residual flour in your mixing bowl. It should be sticky but not "wet" when it goes in the pan.

Once the dough is mixed, oil your pan and press the dough in. It's forgiving, so you can manhandle it and smack it around until it's uniform in thickness with a slight dip at the middle. Just make sure there is dough everywhere and no bare spots and you'll be fine.

Bake the crust at 350 with nothing on it for 7 minutes. Pull it out, and slide the whole thing off the pan back into the oven directly on the rack for 8 more minutes. Then pull it out, set the oven to 450, top the pizza, and pop it in whenever. I never time the next part, watch it after 10 minutes for the right level of cheese-browning that you like. I let mine get brown all over.

Its a great mix of textures, crispy and chewy. And it even reheats well!

u/vinyl_platter · 2 pointsr/Celiac

I have fooled many people with this crust. It is just as good as any regular pizza crust in my opinion:

https://www.amazon.com/Chebe-Bread-Pizza-Gluten-7-5-Ounce/dp/B001ACMCNA/ref=sr_1_1?ie=UTF8&qid=1480608720&sr=8-1-spons&keywords=chebe+pizza+crust+mix&psc=1