The picture on the Chebe box does not do these gluten, dairy, corn and potato free breadsticks justice. They are so gorgeous I took this picture. Under a fluorescent light!
Chebe makes a garlic onion breadstick mix. It is pretty much all tapioca, leavening and garlic and onion powder. That said, they recommend adding a cup of shredded cheese to the breadsticks.
The good news it that when you mix it per the instructions with shredded Daiya cheese, eggs and water and roll out and bake your breadsticks…wow. Stretchy cheesy yum. They are good and if you refrigerate them in a plastic zipper bag then you can reheat them in a toaster oven four days later and they are still soft and stretchy. This is in direct contrast to most GF bread which I find either 1) has scary ingredients or 2) is rock hard in four days.
The only ingredients in the mix are tapioca flour, modified tapioca starch, iodine free sea salt (great for anyone with thyroid issues) garlic and onion. That is it.
Now there is no leavening in the mix, which made me a little scared to just use egg replacer. You might get away with some of the powdered ones that contain leavening, but ground flax seeds seem unlikely to produce the desired result unless you add some baking powder or something. If you try them and it works, let me know. I did not see a recipe for an egg free version on their site.
The mix is CSA certified. (Celiac Sprue association) It is also Orthodox Union kosher. So made the way I have described. you can make a cheesy breadstick that is not only gluten, dairy and corn free but also certified kosher and pareve. I don’t know if they need to be certified kosher for passover or not.
Mine actually looked better than the picture on the box. What I would tell you is to follow the recipe but keep them in the oven until they split open revealing cheesy splits and cracks. They puff like crazy in the last two minutes and they get this wonderful golden tinge. Now if only they could make GFCF “fish” crackers…
