On May 5, 12:30*pm, ImStillMags > wrote:
> On May 5, 9:03*am, ImStillMags > wrote:
>
> > It's made with manioc. * It's common in Brazil. *It's about 17 grams
> > of carbohydrate per serving which is pretty good, and it's high in
> > protein AND gluten free.
>
> > I'm hoping it's good because I can see a whole lot of uses for it.
> > There is a store locater on the site.
>
> > Read the story and the FAQ's. * *Sounds really intriguing to me.
>
> >http://www.chebe.com/
>
> > Evidently it's pretty popular in the Celiac community.
>
> OK. * Back from the grocery. * I got a package of the Foccacia Mix.
> I'm going to make it to go along with
> dinner tonight. * I'll let you know how it comes out. * *If it is
> really good I'm going to figure out my own recipe using
> manioc flour (tapioca flour). * I like this idea.

The focaccia mix is quite tasty. The bread came out with a nice
crispy crust and a chewy-soft interior. I liked it a lot.
Now that I know abut this I'm going to experiment with manioc(tapioca)
a bit more. I'm googling around and learning about how it has been
used in other countries. Very interesing. Very helpful for us non
guten people who just want a piece of decent bread every now and then.