Chebe gluten-free mixes have been some of my go-to products for quite a while. Their unique taste and texture is so great, not to mention the fact that even my gluten-eating family members love the products as well! Chebe products are naturally gluten free and have been for years. The versatility of their products and the delicious taste are what keep me coming back for more!
Their pizza crust is unbelievably good! It is soft and chewy, and super cheesy. Sometimes I even use the dough to make calzones! However, this time I just wanted good old regular pepperoni pizza!
The mix directions will tell you that it is optional to add 1 C. of cheese to the dough. You absolutely HAVE to do this! Parmesan is my fave cheese to add 🙂
I also really love Chebe’s Cinnamon Roll Mix! It has the right consistency with just enough cinnamon and sugar! Although I typically make plain cinnamon rolls, I made a cherry cobbler with them this time.
This cobbler is SUPER easy, but tastes like you put a lot of effort into making it. All you need to do is put one 21 oz. can of cherry pie filling in an 8 by 8 glass pan. Prepare cinnamon rolls according to package directions and place on top of pie filling. Bake according to package directions.
One Gluten Free Molly reader will win a giveaway of 6 Chebe dry mixes as seen above. Here’s what you need to do to enter:
1. Comment to let me know which Chebe mix is your fave!
For Up to Two Additional Entries
2. Follow @GlutenFreeMolly and @Chebe_Bread on Twitter
3. Follow Gluten Free Molly blog
4. Follow MollyKate11 on Pinterest
Giveaway will run from Wednesday, Sept. 4th to Wednesday, Sept. 11th. Good luck!
One of my favorite things about Chipotle is their Cilantro Lime Rice. Here is a simple version of this delicious dish that you can make at home!
Bring 2 C. of water to a boil in a saucepan. Stir in 1 tbsp. of butter and 1 C. of rice. I use Jasmine rice. It has a great texture and is one of the most healthy types of rice. It is a carbohydrate, but it can be broken down in the body more easily than most carbs. Cover the rice and reduce the heat to low. Simmer 20 minutes.
Stir in 1 tsp. of salt, 1/2 C. chopped cilantro, 1 clove of chopped garlic, 1/4 of a chopped white onion, 2 tbsp. of fresh lime juice, and 1 tsp. lime zest. Mix together and enjoy! This rice is so easy and quick!
I have seen so many people rant and rave about cauliflower pizza crust and how delicious it is. I finally decided to try it!
I used a Cauliflower pizza Crust Recipe from Eating Bird Food blog. The only thing that I changed about the recipe was to add 1 C. of parmesan cheese instead of her suggested 1 C. of mozzarella cheese.
While the cauliflower crust is baking, sauté 1/2 onion, 2 cloves of garlic, 1 C. of sliced mushrooms, and 1 bell pepper in 1 tsp. of olive oil. Cook on medium until the onions are translucent and the peppers are tender.
After removing the crust from the oven, spread any gluten free barbecue sauce of your choice onto it. Then, add enough 2% mozzarella cheese to cover the sauce. Add vegetable mixture over the cheese, and put 2 C. chopped grilled chicken on top of the veggies. Sprinkle parmesan cheese over the top if desired. Broil for 5 minutes or until cheese is melted.
I have to admit that I do not like raw cauliflower very much, so I was skeptical about the pizza crust. But, I really really liked it! The crust was soft, and had a great cheesy taste. My only complaint is that I feel that the cauliflower burns easily, hence the dark outside of my crust above. That part didn’t taste too great. I would suggest cooking your crust for a few minutes less than the recipe suggests.
It was so great to be eating healthy pizza! Who knew cauliflower could taste so yummy?!
I have to admit that I did not come up with this recipe. My fiancé did. Ever since I met him, he has been telling me about these delicious, enormous, Portobello mushrooms that he grills. We’ve been dating almost two years and he FINALLY decided to have me over for dinner to eat them. ; ) They were in fact, as delicious as he said they were! They taste like steak, and are wayyy better for you. This dish is a quick and easy healthy meal that doesn’t taste healthy at all!
Preheat oven to 400 degrees. On a cookie sheet, place Portobellos stem side up. *Make two mushrooms per person if using for a main dish. Add 1 tbsp. olive oil and 1 tbsp. gluten free soy sauce to each mushroom. Then, add steak seasoning to taste. Add mozzarella cheese to the top. Put them in the oven and cook for 15 minutes.
That is ALL you need to do for this awesome dish! I was so surprised by how good they were. You need to try them as soon as possible!
Chicken pot pie is one of my all time favorite meals. When I found out that I was allergic to gluten, I was so sad that I wouldn’t be able to enjoy one of my favorite comfort foods. My mom discovered gluten-free Bisquick, and modified the chicken pot pie to be gluten free. Now I am able to enjoy my favorite dish again!
To make the topping, combine 3/4 C. of Gluten Free Bisquick, 1/2 C. of milk, 1 egg, and 1 tbsp. melted butter. Beat with a fork and set aside.
Next, melt 2 tbsp. of butter in a skillet and add 1 medium chopped onion and 2 cloves of garlic. Saute until the onions are translucent.
Stir in one bag of mixed vegetables, 2 C. of cooked, cubed chicken breast, 1 3/4 C. chicken broth, 1 tsp. of salt and 1/2 tsp. of thyme. Mix together and cook on high until boiling.
While the vegetable mixture is boiling, mix 3/4 C. of milk and 3 tbsp. of cornstarch with a whisk.
Add milk and cornstarch mixture to the vegetables. Stir, and heat until boiling.
Pour vegetable mixture into an 8 by 8 cassarole dish. Spread biscuit mixture on top. Put into the oven and bake at 350 degrees for 25-30 minutes.
*If you aren’t gluten free, you can also substitute 3/4 C. regular Bisquick into the dough 🙂