Bagels

Yield: 4 bagels
These bagels are easy to prepare and they taste like the real thing!

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 tbsp. baking powder (if not using All-Purpose or Focaccia mixes)
- 2 eggs
- Oil
- Water

Directions: Preheat oven to 450° F
1. Boil 3 quarts of water in a 5 quart pot.
2. Prepare one package of mix according to the package instructions. Use 4 Tbsp of water instead of milk or milk substitute.
3. After the dough is well blended, work it (knead it) for a few more minutes, then let it rest about 10 minutes.
4. Separate into 4 equal pieces and form into thick patties.
5. Poke a hole in the middle and form each piece into a bagel shape.
6. Drop dough into boiling water for 1.5 - 2 minutes. With a slotted spoon or tongs, turn over and boil for another 1.5 - 2 minutes. (They puff up about 3x)
7. Remove with a slotted spoon or tongs and place on ungreased baking pan. Bake for 15 - 18 minutes on an ungreased pan.
8. Remove and let cool. Slice with a serrated knife.
 

Beer Bread Biscuits

Yield: 8 biscuits

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 tsp. baking powder (if not using All-Purpose mix)
- 2 eggs
- Olive Oil
- 5 tbsp. GF Beer

Directions: Preheat oven to 375° F
1. Prepare mix according to package directions.
2. Form into 8 biscuits and place on an ungreased baking sheet.
3. Bake for 20 minutes.
 

Sandwich Buns

Yield: 4 Buns

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 tsp. baking powder (if not using All-Purpose or Focaccia mixes)
- 2 eggs
- Oil
- Water, Milk, or Milk substitute

Directions: Preheat oven to 350° F
1. Prepare mix according to package directions.
2. Form into 4 "patties" by flattening to about ½” high.
3. Place on an ungreased baking sheet.
4. Bake for 35 minutes.
5. When baked, slice like a bun and fill it with a grilled hamburger, sliced ham, or any other sandwich filling. (And the cheese is already in the bun!)
 

Hot Dog Buns

Yield: 6 Buns

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 tsp. baking powder (if not using All-Purpose or Focaccia mixes)
- 2 eggs
- Oil
- Water, Milk, or Milk substitute

Directions: Preheat oven to 350° F
1. Prepare mix according to package directions.
2.Divide the dough in 6 equal pieces and roll into cylinders the length of a hot dog.
3. Place on an ungreased baking sheet.
4. Bake for 35 minutes.

A F G O P Gluten Free Pizza Breadsticks Yield: 12 Breadsticks by Carol Kicinski

Ingredients:
Breadsticks
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 tablespoons plus 1 teaspoon olive oil – use divided
- 1 cup shredded mozzarella cheese (or dairy free cheese)
- 3 ounces pepperoni, diced into ¼ inch pieces
- 1 teaspoon dry Italian seasoning
- 2 large eggs
- ¼ cup water
- ¼ cup grated or shredded parmesan cheese (omit for dairy free)

Sauce
- 1 – 6 ounce can tomato paste
- 6 ounces water
- 1 tablespoon olive oil
- 2 teaspoons dry Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- Pinch crushed red pepper flakes
- Pinch sugar or just a dash of agave, honey or sweetener of your choice

Breadstick Directions:
1. Preheat oven to 375 ° F. Line a baking sheet with parchment or a silicon baking mat.
2. Combine the breadstick mix, 2 tablespoons olive oil, shredded cheese, diced pepperoni, 1 teaspoon Italian seasoning, eggs and water in a mixing bowl. Stir with a fork to combine – it will not get smooth until you knead it.
3. Dump the contents of the bowl onto a clean work surface and knead until the dough comes together and is smooth. Divide the dough into 12 equal pieces and roll into logs about 4 ½ inches long. If the pepperoni sticks out too much, just push them back into the dough.
4. Place the breadsticks on the prepared baking sheet, brush with olive oil and sprinkle the parmesan on top.
5. Bake for 25 minutes or until golden brown. Serve warm with the sauce for dipping.

Sauce Directions:
1. Combine all the ingredients in a small saucepan.
2. Whisk to combine and heat until warm.
3. Let sit while the breadsticks are baking. Serve the sauce warm and on the side for dipping.
 

Garlic Naan (Indian Flat Bread)

Yield: 4 pieces
Thanks to “Cams Mom” in the Gluten-Free Forum

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- 1-2 Tbs. Parmesan cheese
- 1/3 cup plain yogurt
- 1-4 cloves garlic

Directions: Preheat oven to 375° F
1. Blend first five ingredients into soft dough. Split it into 4 pieces, roll them out into pretty thin ovals, then put them on a non greased cookie sheet.
2. Mash up as much garlic as you like then sprinkle it on top of each dough. Drizzle a little olive oil on top and rub it around the top with your fingers.
3. Bake for 20 minutes or until golden brown.
 

A F G O P Tortillas Yield: 6 Tortillas

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- 2 tbsp. oil
- Water, Milk, or Milk substitute

Directions:
1. Prepare mix according to package directions.
2. Split it into 6 rounded pieces.
3. Flatten each dough piece with the heels of the hand, then finish by placing it between two sheets of waxed paper, pressing thinly into a tortilla shape. Remove top sheet of paper.
4. Heat a non-greased skillet to medium temperature. Place exposed side of tortilla dough on the skillet, carefully removing second sheet of paper.
5. Heat each side for a few minutes until browned.
6. Place filling in tortilla and gently roll it up.

Note: A tortilla press works great with this. After step 2, place the rounded piece on a preheated tortilla press and flatten gently until pressed into a tortilla shape. Flip, repeat and it's ready for the fillings!


 

Soup Bowls

Yield: 1 bread bowl

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- 2 tbsp. oil
- Water, Milk, or Milk substitute

Directions: Preheat oven to 375° F
1. Prepare mix according to package directions.
2. Press the dough about 3/4" thick into non-greased oven-safe bowls.
3. Bake for about 25 minutes or until golden brown. Remove from the bowl and pour in soup or chowder.

Notes: For a little harder bowl, bake at 425° F for about 20 minutes. You may bake the bowls ahead of time, then freeze them in an airtight container. When you are ready to use them, heat them for a few minutes in a very hot oven.
 

Submarine Buns

Yield: 2 Buns

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 tsp. baking powder (if not using All-Purpose or Focaccia mixes)
- 2 eggs
- Oil
- Water, Milk, or Milk substitute
 
Directions: Preheat oven to 350° F
1. Prepare mix according to package directions.
2. Divide prepared dough into two even pieces.
3. Press each piece into a 7”x 3”baking pan. (You may use various pan sizes, or no pan at all, but the dough should be no more than ½” in height.) Brush with oil or margarine.
4. Bake for about 35 minutes. After cooled, slice horizontally with a serrated knife.
 

A F G O P Croutons

(Makes about 12 cups of croutons.)
 Ingredients:
- 2 packages Chebe mix (7.5 oz or 1 ¾ C)
- 4 eggs
- Oil
- Water, Milk, or Milk substitute
 
Directions: Preheat oven to 375° F
1. Prepare mix according to package directions. (Do not add cheese.)
2. Pat dough into three flat rectangular shapes, about ½” high.
3. Bake until golden brown on top, about 25-30 min. Remove from oven and let loaves dry overnight, uncovered.
4. Slice into small, ½” cubes and spread across a cookie sheet. Let cubes dry, uncovered for 1-2 days. Once dried, store croutons in an air-tight container.

A F G O P Dressing

(Serves 6-8 people)
Ingredients:
- Chebe Croutons (see recipe above)
- 1½ tsp. salt
- ½ tsp. pepper
- 2 tsp. (or to taste) chopped thyme, preferrably fresh
- rosemary, sage(to taste and preferrably fresh)
- 1 C chopped, fresh parsley
- 1½ C chopped celery
- 2/3 C chopped onion
- 8 Tbs. melted butter
- 1½ C GF chicken (or vegeteble) broth

 
Directions: Preheat oven to 400° F
1. Place croutons in a large bowl. Combine with salt, pepper, thyme, rosemary, sage, parsley, celery, and onion. Add melted butter. Toss mixture lightly with broth.
2. Place dressing in 2 qt. baking dish and cover. Bake at 400° for 25 minutes. Remove cover, mix dressing and bake 15 minutes longer until top is crispy.
 

Pie Crust

Yield: Two 9" deep-dish pie crusts

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Water, Milk, or Milk substitute

Directions: Preheat oven to 375° F
1. Prepare the Chebe dough according to package directions. White cheddar cheese works well, but most any kind will work.
2. Place 1/2 of the dough on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this dough and slowly roll it flat using a rolling pin. Move the rolling pin from the center outwards to make it as round as possible (but it does not need to be perfectly round). Roll until pie-crust-thin (about 1/8") and until it is wider in diameter than your pie pan. Then slowly remove the top piece of waxed paper.
3. Place the pie pan upside-down over the flattened dough, then turn the pie pan back over together with the dough and waxed paper so that the paper is now on top of the pie pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pie pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers.
4. With your fingers, push the dough that is hanging over the outside of the pie pan and crimp it to make the edge of the crust.
5. Bake the pie for about 35-45 minutes.