chebe bread

I have been living a wheat free and dairy free life since October last year except for 6 weeks around VCH's holidays and Easter time when I had to go back on gluten for 6 weeks so that I could have a coeliac test.

The test came back negative, but I immediately went back to being wheat free, as I feel I have a wheat intolerance.

I am no longer tired all the time and my hayfever symptoms disappear when I stick to my diet.

Two of my children are also on this diet with me as their respiratory symptoms disappear (one has a constant runny nose, the other starts to wheeze) when they stick to the diet.

When we first went on the diet  B4 was really missing bread, so I bought some GF bread, which was fine but rather expensive, now, I have had lots of experience with bread making but making GF bread leaves me with the heebee geebees, I think it is using the expensive ingredients and have it flop that holds me back. 

I have used a couple of mixes with success though, but obviously these involve planning ahead and are not good when you find you have run out of bread 10 minutes before lunch.

One day I remembered a recipe I got off a group I was on ages ago, this was for chebe bread.

I made up a batch and we liked it and have been using it ever since.

I went looking to find out what it is traditionally made out of and was surprised to find that it was made out of tapioca flour which is what my recipe used, I was also surprised to find that it is not a flat bread at all but little balls of cheesy bread, with cheese in it.

Now as I said we have been dairy free, but recently discovered that cheddar cheese has no lactose in it, so we have been having a little of that on occasion.

I printed off an "authentic" recipe and have been making that as well as our flat bread version.

Now I have two quick and easy breads that can be make in a matter of minutes.

Here is the original and I will post the other in another post.

Gluten Free Pao de Quejo ~ Cheese Bread

Makes 12 – 1 1/2 inch wide biscuits/rolls
Ingredients:
1 1/4 cups tapioca flour (same thing as tapioca starch)
2 cups grated cheddar cheese
1 teaspoon baking powder
2 eggs
1/4 cup melted butter
2 teaspoons dill
2 teaspoons dried chives

(I have also added some crushed garlic to make a garlic bread substitute)

Directions:

1. Preheat your oven to 220C (the original says 450F)
2. Mix together all ingredients in your mixer well.
3. Form in to balls (about 1 1/2 inches or 2 inches) and slightly flatten.
4. Place on baking paper on an oven tray.
5. Bake for 8 – 10 minutes or until golden brown.
6. Serve warm with sandwich fillings. (I love then with butter straight from the oven) 

Here is a link to the original recipe I found.

 Shared at: