Product Detail

Gluten free ✓ Soy free* ✓ Corn free* ✓ Rice free* ✓ Potato free ✓ Yeast free ✓ Peanut free ✓ Tree nut free* ✓ Egg free ** Lactose/casein free* ✓ Iodine free ✓ Sugar free ✓ Non GMO ✓ Kosher certified ✓ * Made on shared equipment with this ingredient (under strict cleaning process/allergen control program) ** Add eggs or egg substitute

Product Detail

Gluten free ✓ Soy free* ✓ Corn free* ✓ Rice free* ✓ Potato free ✓ Yeast free ✓ Peanut free ✓ Tree nut free* ✓ Egg free ** Lactose/casein free* ✓ Iodine free ✓ Sugar free ✓ Non GMO ✓ Kosher certified ✓ * Made on shared equipment with this ingredient (under strict cleaning process/allergen control program) ** Add eggs or egg substitute

Preparation & Usage

Baking Instructions: 1. Preheat oven to 375° F. 2. Blend Chēbē mix with 2 tsp. baking powder (optional), 3 tbsp. melted butter or oil, and 2 large eggs (room temperature). Slowly blend in 2 tbsp. milk/milk substitute. 3. Knead dough with hands until it is smooth. 4. Roll dough with a rolling pin into an 8" x 12" rectangle and evenly spread surface with 1 tbsp. softened butter (optional). 5. Mix ¼ cup brown sugar, 1 tbsp. cinnamon, and 1 tbsp. softened butter (optional) with a fork. Spread evenly over dough. 6. Roll dough from long side and seal closed by pinching (brush edge with water to help seal the roll). 7. Cut into 1" slices and place cut side down in mini muffin tin cups. 8. Bake 16-18 minutes or until lightly browned. Remove from tins immediately. Let cool and enjoy.

Features

Makes 12-15 rolls

Gluten and grain free