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I'm frustrated with the whole gluten-free cooking, and my most recent
disaster was that I somehow managed to screw-up the chebe bread.  It
sounds so simple on the package, but my little balls got crusty on the
outside, but were gummy and seemed undone on the inside.  Anyone know
what I did wrong, or have some helpful hints for me????  Thanks!
-Kat
(P.S. - ok, I'll admit that I'm a blonde, but not sure if that had
anything to do with the screw-up!)

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