Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 I would love to hear your results. I ordered the mixed packages of chebe bread and it works out to more than $4 a batch. Elainefolks): > > So I found some Chebe Bread mix and made rosemary parmesan crackers out of > it and they were GREAT! Really delicious and easy. > > But the mix is so expensive!!!! Have you tried getting some Manioc flour > and starch from a Brazilian/African store? I also don't like that the mix > has nonfat milk in it and commercial salt. Is manioc the same as tapioca? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 >But the mix is so expensive!!!! Have you tried getting some Manioc flour >and starch from a Brazilian/African store? I also don't like that the mix >has nonfat milk in it and commercial salt. Is manioc the same as tapioca? > >I'll report back on the results, if I can locate the ingredients (lots of >Brazilians here in NYC). Also, could someone measure the volume of powder >in the bag so I get it right? > >Thanks, > > I've tried to make it on and off, never came out quite as good. But they do make Chebe in Brazil (called Pao de Queso, there are recipes on the web). So if you figure it out, inquiring minds want to know! Chebe does make milk-free mixes too. But you are right, it is pricey, and tapioca flour is cheap, esp. in Asian stores. Yeah, manioc is tapioca. I haven't seen any Brazilian stores, though there are some online and they do sell manioc flour (and grits, though I don't know how to use those!). I have to go somewhere today, but if no one measures the bag in the meantime I'll try to do it tonight. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 > I have to go somewhere today, but if no one measures the > bag in the meantime I'll try to do it tonight. > > -- Heidi Jean Thanks Heidi! I'll report back. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 > I've tried to make it on and off, never came out quite as good. > But they do make Chebe in Brazil (called Pao de Queso, there > are recipes on the web). > Yeah, manioc is tapioca. I haven't seen any Brazilian stores, > though there are some online and they do sell manioc flour (and > grits, though I don't know how to use those!). > > -- Heidi Jean All the pao de queso recipes online were tapioca flour only. Isn't Chebe tapioca flour and tapioca starch? Bette Hagman's gf flour mix is 7 cups gf flour to 2 cups gf starch. 1 3/4 C. tapioca flour plus 1/3 C. tapioca starch would be close. Don't have the tapioca starch to try. Do you have any Brazilian sites handy? Their grits would likely be free of any gluten residue like Irish oatmeal. Maybe even lime processed. Grits can be cooked like buckwheat or cooked then fried. Taste like popcorn. Usually add lots of butter and sometimes put one or two sunny side up eggs on top. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 >All the pao de queso recipes online were tapioca flour only. Isn't Chebe >tapioca flour and tapioca starch? Bette Hagman's gf flour mix is 7 cups gf >flour to 2 cups gf starch. 1 3/4 C. tapioca flour plus 1/3 C. tapioca starch >would be close. Don't have the tapioca starch to try. Do you have any >Brazilian sites handy? Their grits would likely be free of any gluten >residue like Irish oatmeal. Maybe even lime processed. Grits can be cooked >like buckwheat or cooked then fried. Taste like popcorn. Usually add lots of >butter and sometimes put one or two sunny side up eggs on top. > >Wanita Well now you are talking! I've always loved corn grits so now I just have to go make some ... I had grits every morning for a couple of years but got burned out after awhile, and lately I haven't been having corn much. But masa is much better than straight corn, and grits are usually lime processed. As for tapioca ... it is VERY processed and considered very non-allergenic. It was always processed, even when the Indians made it, because the root itself is rather toxic. I have NO idea though what they mean by " tapioca flour " vs " tapioca starch " because most books say they are the same thing. " Flour " would imply using the root with the protein intact, which may be possible with the newer versions of cassava? (traditional cassava would make you sick if you ate it straight, I've read, but they sell it in the grocery store now so I'd guess they have changed it?). The " tapioca meal " I got does seem to be more like ground cassava root, and the recipe on the package is to soak and fry, similar to grits. I don't have the web site handy. It's been a long time since I ordered it, but it was something like www.supermercadobrazil.com. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 >> I have to go somewhere today, but if no one measures the >> bag in the meantime I'll try to do it tonight. >> >> -- Heidi Jean OK, I measured the bag ... it was 1 and 3/4 cup. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Thanks! ----- Original Message ----- > > OK, I measured the bag ... it was 1 and 3/4 cup. > > -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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