Retailer Request Form
History of Pao de Queijo (Brazilian Cheese Bread)
FAQ: Frequently Asked Questions
Preparing & Baking
I followed the directions and baked the product the correct amount of time. Why is it still moist in the middle?
The recipe calls for cheese. What can we substitute?
My son is allergic to eggs. What is a suitable egg substitute?
Does adding GF baking powder make the dough rise more?
I purchase Chebe in bulk. How many cups of mix equal one 7.5 oz. package?
I have not had bread in years. How do I make a
of Chebe bread?
Can Chebe be made in a bread machine?
Do you have high altitude directions?
Is it ok to freeze Chebe?
What can we use as a substitute for oil?
Chebe is yeast free. How does it rise?
I baked the frozen Chebe Rolls and they did not rise at all. What happened?
What is Chebe’s shelf life?
A package got lost in my cupboard and the expiration date has passed. Is it safe to eat this product?
What is manioc?
Chebe uses “modified” manioc starch. How is the manioc changed?
Are your products GMO free?
Are you certified kosher?
What is the difference between wheat and gluten?
Where can I find Chebe in my area?
How do I get my local grocery/health food store to place your product on their shelves?
Is Chebe available in Canada?
Do you have coupons?
Do you have free samples?
Gluten free/allergy free products are expensive. What is your policy if I try Chebe and do not like it?