| | |  | Baking Mixes | Home » » » Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8) | | | | | | | Description: | | Chebe Bread (pronounced CHEE-bee) is distinctive cheese bread originating from Brazil. Chebe bread products are naturally gluten-free and yeast-free and are manufactured in a gluten-free environment. All of our mixes, except for the original mix, are lactose/casein-free. All Chebe mixes are also free of soy, potato, corn, rice, tree nuts and peanuts. Chebe mixes are quick and easy to work with, and extremely versatile. Each package make approximately 16 ounce. of dough, from which you may make countless varieties of bread products, such as bread sticks, tortilla wraps, sandwich buns, rolls, calzones, turnovers, pierogies, pizza crust, etc. | | | Features: | |
• Case of eight, 7.5- ounce bags (total of 60 ounces)
• Gluten-free and great taste
• Lactose and casein-free
• Yeast-free
| | | Product Details: | | | Product Weight:
| 60.0 Ounces | | Package Length:
| 9.2 inches | | Package Width:
| 8.4 inches | | Package Height:
| 6.3 inches | | Package Weight:
| 4.7 pounds | | Average Customer Rating:
|  based on 52 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 52 customer reviews )
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Most Helpful Customer Reviews
19 of 19 found the following review helpful:
 the best gluten free pizza crust availableOct 25, 2008
By K. LaPan
"PaisleyMom"
Chebe pizza crust mix is the best gluten free pizza crust available, and I've tried them all. To be honest, its so good I prefer it to regular wheat pizza crust. This is one of the very few products out there that not only nicely replaces the wheat version, but actually supersedes it in taste, texture, and quality. My children - neither of whom are celiac - request Chebe over regular pizza.
11 of 11 found the following review helpful:
 New formula - not so greatNov 24, 2008
By SJP
Once upon a time, Chebe made the best pizza crust ever - great texture, thin and chewy, very tasty, even rolled out easily without sticking to pan or rolling pin. Friends not on the gluten-free diet raved about it too.
Not any more. The formula used for the mix seems to have changed along with the instructions - making it easier to put together (no more baking the crust first, as we used to do, before adding toppings), but resulting in an inferior product. It's lost the chewy texture and the great taste and is now just another over-priced GF mix - one package makes one medium-sized pizza.
If you make it, oil your pizza pan (something that never used to be necessary) before putting the dough in it, or the pizza will stick. And don't pile the toppings too high or add too much sauce, or the dough won't bake through in the middle. If you're lucky, you'll get a fairly edible pizza - but you could make a good bigger pizza for less just using the pizza dough recipe in a good GF cookbook - e.g., Elizabeth Barbone's Easy Gluten-Free Baking. After all, you have to add oil, milk, cheese, and eggs to this Chebe mix - why not just mix up some dough from scratch and save yourself a lot of money?
9 of 9 found the following review helpful:
Delicious!Jun 18, 2009
By Kelly Obrien
This is the best mix we have found. Makes great bread sticks and wonderful calzones! I make a batch and freeze it until were ready to have it then cook it. It works well in our toaster oven as well as our regular oven. My daughter and I can't eat gluten. We both really missed bread stuff. This is a perfect replacement! We have used other chebe mixes and have not been disappointed. Everyone who is GF knows things have a different taste and texture but this is really close to the old things we used to love. I think you will like it as well. This was an especially great find to help make the transition for my 5 year old. If she give it a thumbs up you know it's got to be good!!
6 of 6 found the following review helpful:
gluten free pizza crustFeb 03, 2009
By KCGolden
Amazing!! Have tried other pizza crust recipes but this is the best! It is quick and tastes great. I have tried most of the Chebe products and have never been disappointed. I love the fact that the crust is seasoned; adds so much taste.
4 of 4 found the following review helpful:
Great crustJan 03, 2011
By Jesse
Ok so the first few times I tried this product I had mixed feelings. After a few additional tries I figured out the best way to make the crust. First instead of the 2 tablespoons of oil you will use about 1/4 cup. Don't add it all at once. Instead use your fork to mix the crust and after it is ready to knead you will slowly add the oil till you get a gum like texture. Whatever you are using to cook it on (I use a pizza stone) oil it. When you put the dough on the spread (I do mine by hand) fold it over itself a few times to start it. Then you will move it to the edges. You will have extra dough a the edges but make sure that you get the inner areas as thin as possible. If you do not this will result in the dough not cooking all the way through. You can either remove some of the extra dough around the edges or leave it (I leave mine and I love it). If you leave it, it will rise and it will look like a 14 inch soup bowl or a giant hat. You can season the edges before you cook it for dipping in butter or save the crust for crutons. Im not gonna lie, it took me a few times to figure this out but this is the best result that I have gotten from it and it is GREAT.
See all 52 customer reviews on Amazon.com
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