I have tried Chebe's pizza crust and wasn't completely wowed, but I
also didn't try rolling it out very thin... That might be the secret.
I'll have to give it a try. I am also really in love with Carol
Fenster's pizza crust (w/ brown rice flour) so I might just be a hard
sell for that reason...

IMO Chebe doesn't reheat with as nice of a texture as those mixes with
multiple kinds of flours.. But I will definitely be experimenting more
with it as a "pastry" dough... The knishes were still good the next
day, reheated mostly in microwave with a little time in oven (I got
impatient). Still VERY happy about them!!!

--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> Brenda - I am so thrilled that you made the knishes and they turned
> out well! That makes me so full of "naches" (sp?) Try Chebe's pizza
> crus when you get a chance - Prepared with shredded parmesan per the
> instructions and rolled out really thin, it's the closest texture to a
> NY thin-crust pizza of any GF pizza I've had.
>
> Isaiah
>
> --
> Come visit my food blog...
> Gluten-Free By The Bay
> http://glutenfreebay.blogspot.com
>