Chebe Cinnamon Rolls and Breadstick Mix

Being diagnosed with celiac makes a girl miss some things. Like what, you ask? Here’s a list:

  • Soft fluffy bread
  • Real pizza (although I’ve found some acceptable substitutions, like this and this)
  • Deli subs (it’s just not the same to make my own)
  • Really giant burritos (like Chipotle, just a good ol’ flour tortilla stuffed with a ridiculous amount of food)
  • Freshly baked bagels
  • Broccoli Cheddar soup in a bread bowl from Panera
  • Classic Chinese dumplings (these fill the void, but I miss being able to order them from Chinese restaurants)
  • Ice cream cones

And finally, I miss cinnamon rolls and breadsticks (like good, Olive Garden breadsticks). Which leads us to this post! I was so excited to find both of these from Chebe in the grocery store.

chebe gluten free cinnamon rolls

So cinnamon rolls. The classic ooey gooey sugary roll of goodness that everyone loves. Let’s start off with how they’re made. You combine the mix with 3 tbsp oil, 2 eggs, and 2 tbsp milk. Then you knead the dough all up, roll it out with a rolling pin, and spread it with 1 tbsp of butter and sprinkle a mix of 1/4 cup brown sugar, 2 tsp cinnamon and 1 tbsp butter onto it. Then you roll it all up, cut it into pieces, and bake them in muffin tin cups for 16-18 minutes or until nice and golden brown. I was told that this process was quite unpleasant and a lot of work (I didn’t make them myself, my lovely mother made them and they were ready when I woke up, which is the best way to wake up in the morning). The mix doesn’t come with any icing to drizzle on top, which is an essential part of cinnamon rolls, so we made our own with 1/2 cup powdered sugar and 1/2 tbsp milk.

chebe gluten free cinnamon rolls

Please don’t be fooled by the slight ugliness of these cinnamon rolls. They taste much more beautiful than they look! They did end up being much tinier than I expected them to be, just because I always think of the giant gluten rolls that I used to eat. These were more like cute lil bite size cinnamon rolls. They were really good and nice and soft, but just a tiny bit too sweet for me, but let’s be honest, thats how cinnamon rolls are supposed to be.

chebe gluten free breadsticks

Next up is the breadsticks. Not only are these breadsticks, which I miss dearly, but they are garlic onion breadsticks, which makes them ten times better. These were also a little bit of a hassle to make. You combine the mix with 2 tbsp oil, 1 cup shredded cheese (they say sharp cheeses are best, but we used a combo of Mozzarella and Parmesan Romano), and 2 large eggs. Then you blend in exactly 1/4 cup milk, and knead the dough with your hands until it’s smooth. I want to emphasize exactly 1/4 cup because it is going to seem like you need more because it looks dry, but trust me, it will come together! Next you divide the dough into twelve pieces and roll them into 7 inch sticks. We also added a step of sprinkling some grated parmesan and garlic powder on top of them. Then you put them into a baking sheet, bake 20-25 minutes or until lightly browned, and enjoy!

chebe gluten free breadsticks

These are awesome. I couldn’t stop eating them. When I saw how thin I had to roll them I was worried they would be crispy crunchy breadsticks instead of soft fluffy breadsticks. But they ended up being perfectly crispy on the outside and nice and soft on the inside. Not only was the texture wonderful, but the flavor was also fantastic! Nice and cheesy and garlicy and delicious. These are great to pair with a nice bowl of pasta to soak up some sauce. But I was just eating them as a snack because they were so good.

Chebe also has some more dry mixes that I will definitely try now that I know how amazing these were. These cinnamon rolls and breadsticks were able to fill the space of two foods I’ve been missing, now on to finding the rest on my list!

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Feel Good Foods Gluten Free Chicken Dumplings

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If you’re ever wondering what I eat for lunch everyday, probably three days out of the week it’s these dumplings (the other four is most often some form of pasta dish). These things are sooo good, and if you’ve ever tried to find a restaurant that offers gluten free dumplings, you know that it’s almost impossible. Since I’ve been gluten free, this is the only way I’ve been able to get my fill of delicious little dumplings, and I am not complaining. They are so easy to make, and I also added a little step to make them even better!

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There was actually quite a long time that I stopped eating these dumplings. A few months ago, they redesigned the dumplings. When I bought this new version of them and cooked them in the pan as usual, they all got stuck to the pan and fell apart into a pile of mush. From that point on I stopped buying them. However, about a month or two ago I decided to give them another chance. I took extra precautions to make sure they wouldn’t stick to the pan (which means I sprayed that whole pan with a nice thick layer of canola oil before adding the water), and they turned out perfect! Which ended up making me upset that I went so long depriving myself of perfectly good dumplings for one little mushy fiasco. So now I happily enjoy my yummy little pockets of chicken and joy all the time!

So let me get into how they’re made. I start by coating my pan in canola oil first, for reasons I have already mentioned, then add 1/2 cup of water (I usually do a tiny bit more because 1/2 cup doesn’t quite cover my whole pan) and a tablespoon of canola oil to a large nonstick pan and let it heat up. Then add your dumplings and put the lid on the pan. Each box has 9-11 dumplings (could they not settle on a single number??), but I have gotten boxes with 12 (I call them lucky boxes). I cook mine for 10 minutes, and that is technically when the box says you should be done, but I like to do a little more.

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So, the box claims that after sitting in this pan, the liquid will evaporate and the bottom of the dumplings will get brown. This has never happened. So after the 10 minutes, I take the dumplings out and empty the liquid out of the pan. Then I put the pan back on the stove and add some sesame oil to start heating up. Then I put the dumplings back in the pan, and fry them in the sesame oil until they are brown and beautiful. Trust me, this makes them so much better than they would be if you just ate them after the 10 minutes.

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So once your dumplings are browned to your liking, you can plate ’em up and enjoy! Oh, I almost forgot the dipping sauce! Inside the box is a little packet of sauce that you can leave out to thaw while the dumplings are cooking. Now, I love soy sauce, so I add a bunch of it to the sauce that comes in the packet, just because that’s my personal preference. So once you have your sauce and your dumplings all ready, then you can enjoy. And you don’t have to eat them for lunch like I do; you can have them as a side for dinner if you’re having an Asian dish, or as little appetizers at a party. No matter how you eat them, they will be delicious!

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