Celiac Disease, Gluten Intolerance, and Wheat Allergies

Celiac Disease, Gluten Intolerance, and Wheat Allergies

Plus Delicious, Naturally Gluten-Free Bread

Many people suffer discomfort after eating foods that contain gluten. Until recently, the only people that ate a gluten-free diet were usually those afflicted by Celiac’s disease, a genetically inherited, autoimmune disorder that causes the body to destroy the lining of its own small intestine when gluten has been ingested. While we can test for Celiac’s disease, people without often complained of similar symptoms (brain fogginess, bloating, upset stomach, joint pain, diarrhea, and more) and claimed that eating gluten-free relieved those symptoms. The terms non-celiac gluten sensitivity and non-celiac wheat sensitivity are generally used to refer to this condition. Until recently, we did not believe this group was suffering any intestinal damage. But in 2016, researchers at Columbia University Medical Center published a study showing that this group was experiencing an immune reaction and intestinal damage.

Some also experience wheat allergies, which is different from Celiac Disease. Gluten, however, is not recognized as a food allergen, as it has not been known to cause the rapid anaphylaxis (the life-threatening, swelling of the throat and difficulty breathing that those allergic to peanuts experience). While wheat does contain gluten, those with a wheat allergy can consume other foods that contain gluten, as long as none of the food’s ingredients have ever come into contact with wheat during processing.

Beyond Celiac disease and intolerances, still, others simply claim that avoiding gluten makes them feel better or helps them lose weight. Plus there is a growing trend of those partaking the paleo-diet (a diet based on foods that humans might have eaten in the paleolithic area, which does not include bread).

All of our recipes are gluten-free. and you can use the search bar to find those that are Wheat-free if needed.


Foods that are labeled gluten-free, according to the Food and Drug Administration rules, must have fewer than 20 parts per million of gluten. Foods with these labels may include:

  • Naturally gluten-free food
  • Prepared food that doesn’t have a gluten-containing ingredient
  • Food that has not been cross-contaminated with gluten-containing ingredients during production
  • Food with a gluten-containing ingredient that has been processed to remove gluten

A gluten-free diet should not contain the following ingredients: wheat (durum, farina, graham, kamut, semolina, spelt), rye, barley and triticale (a cross between wheat and rye). Malt flavoring and malt vinegar may be derived from barley and should also be avoided.

Meanwhile, some acceptable gluten-free grains and flours are rice, corn, potato, tapioca, beans, garfava (chickpea and fava bean blend), sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, and teff.

The Really Good News: Naturally Gluten-Free Brazilian Cheese Bread

Whether you suffer from Celiac’s disease, gluten/wheat intolerance or simply are trying to avoid gluten, you can still eat bread. Chēbē (CHEE-BEE) Bread is based on Brazilian Cheese Bread (Pão de Queijo) which is naturally gluten-free and its ingredients come from the tropical manioc plant (aka cassava or yucca). They are also produced on dedicated gluten-free equipment and are therefore all certified gluten-free.

Wondering what Chēbē Bread tastes like? Well, you’ll find the texture and flavor are unique, it’s quick and easy to prepare, and incredibly versatile. You can make just about anything– calzones, sandwich buns, tortillas, dumplings, pie crusts, pizza, crackers, and more.


While the 6 different mixes differ slightly and not all of them are completely allergen-free, most of them are free of most allergens. All Chēbē bread is free of grains (and gluten), soy, potato, yeast. And MSG.

You’ll find specific mixes are also non-GMO, dairy & lactose-free, egg-free and/or peanut and tree nut-free. Just check out the Chēbē ingredients page.

Chēbē All-Purpose Bread Mix, Cinnamon Roll Mix, and Focaccia Mix are all friendly to FODMAP-free diets (diet recommended to those with Irritable Bowel Syndrome), lectin-free, and paleo diets.

Chēbē Garlic Onion Mix and Chēbē Pizza crust mix are not FODMAP-friendly, but they are also lectin-free and paleo-friendly (as well as still gluten and wheat free). See complete nutrition information for each mix here.

Search through our recipes pages by dietary needs (available in the recipes page menu).

Not sure which to get?

Pick two different mixes here.

Try all 6 here. Or here get 8 boxes with all mixes and two of our Original and All-Purpose mixes.

You can also get the Original Cheese Bread Mix, the All-Purpose Bread Mix and the Pizza Crust Mix in bulk (20lbs bags with free shipping). In fact, get free shipping on all orders of $75 dollars or more. Just take a look at our product page.

Check out some of the following recipes by choosing from the menu options above:

Leave a Comment

Your email address will not be published. Required fields are marked *