Webletter #7 - August, 2007

Chebe Bread Products

We make 6 different dry mixes and 5 frozen varieties!

Click Here to Learn More.

Retail Locations

Chebe is available across the United States!

Click Here to Find a Store Near You.

Chebe Recipes

We have collected several tasty recipes using Chebe mixes.

Click Here to Search Our List.

News and Announcements

We received an email from the Gluten Free Passport website requesting that we participate in a survey titled Understaning Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide. This website contains book and restauant reviews, tips for traveling and eating out , and other celiac information. This survey focuses on both the experiences of those who are living gluten-free as well as those who serve them, whether it is by catering to special needs in a restaurant setting or producing gluten-free products (like Chebe Bread!). We have added the email below in our link section. Feel free to participate in their survey. Hopefully, the data they collect will help to raise awareness of the needs of gluten-free individuals.

This Month's Recipe

Chebe Hotdog Buns

1) Make the dough according to package directions. (You may want to add 1 tsp. of baking powder, EXCEPT to the all-purpose mix, to allow the bun to rise more.)
2) Divide the dough in 6 equal pieces and shape the dough into cylinders the length of the hotdog. Bake at 375 F for 35 minutes (longer if frozen).
3) When baked, slice like a bun and fill it with a hotdog, bratwurst, or other similar product.

Click Here For A Picture.

Helpful Link

Your Gluten-Free Experiences: A Global Survey
Sponsored by GlutenFree Passport

Help businesses to understand and learn from your gluten-free experiences when eating out from a guest perspective! Your first hand insights will drive change globally. With guests, hospitality professionals and communities working together, celiac / coeliac, food allergies and special diets can become universally understood and supported everywhere!

The major sections addressed in this survey include your personal:

Eating out experiences
Traveling experiences
Opinions about food service & travel providers
Allergen-free living experiences

Your participation is crucial to the success of this unprecedented research study, Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide.

Help Spread the Word. Invite friends, family, and your favorite establishments to share their insights. Ask them to visit the various websites listed below.

For consumer experiences –
Those managing celiac / coeliac & gluten/wheat diets visit:
www.glutenfreeexperiences.com

Those living with food allergies & intolerances visit:
www.allergenfreeexperiences.com

For industry professionals’ experiences catering to gluten & allergen–free guests (restaurants, hotels, food service, travel establishments, etc.) visit:
www.glutenfreeguests.com
www.glutenfreeguests.com

Responses for all surveys must be submitted by the 31st of August 2007. Survey and empirical data analysis will be handled exclusively by the Market Research Division of GlutenFree Passport®.

Learning from each other through the findings of this landmark ground-breaking study, Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide, will drive significant change for safe eating and traveling everywhere.

Together we can enrich allergen-free lifestyles worldwide!

"Slightly Unusual" Fact

This month we give you a 3-For-1 Slightly Unusual Fact.

1) Sliced bread was introduced under the Wonder Bread label in 1930.

2) During World War II, bakers in the United States were ordered to stop selling sliced bread for the duration of the war on January 18, 1943. Only whole loaves were made available to the public.

3) A superstition considers it bad luck if a loaf of bread is turned upside down after a slice has been cut from it.

"Slightly Unusual" Fact Source

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