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Hi All,

Thanks to all who responded. I was looking for dough I could shape by hand
for pizza shells, rolls, croissants, you name it.

Several people pointed out to me that is no point in kneading GF flour
because this is supposed to "develop" gluten and there's no gluten to
develop in our flour.

That's true. My question was meant a bit different, I wanted to mix and
shape it by hand. And besides, kneading by hand helps to lose a lot of
frustration :-).

Most people told me that I would have to knead it in my dreams :-).

I got a few tips:

- wear oiled vinyl examination gloves
- substitute 1/8 parts mung bean flour to make the flour tougher (not tried)
- sprinkle tapioca flour on the dough

I tried developing a kneadable recipe myself. The results were not great. I
had to use a much smaller amout of water to be able to handle it. This
resulted in very compact bread. It didn't rise enough even after 2 1/2 hours
at 40 degrees Celsius. The crust was reasonable (quite tough) but the inside
wasn't as fluffy as I wanted it to be. After cooling it was like rubber (or
a door stopper as someone called it).
But I'm not giving up yet.


I got one recipe, I haven't tried it yet:

==========================
Bread Sticks  -  Pizza dough  -  Cinnamon Rolls  -  Meat Pies

Basic dough recipe

1 c. baking mix (Bette Hagman's works)
1/4 c. potato starch
1/4 c. potato flour
1 T sugar
1 t baking powder
1 t salt
1 egg
2 T olive oil
add enough milk to the egg & olive oil to make 1 cup liquid

Mix dry ingredients.  Whisk together wet ingredients and mix into dry.  Knead
dough adding flour as needed to prevent sticking.

For bread sticks, form dough into bread stick shapes and bake at 400 for
about 10 minutes or until they just start to turn brown.  Variations, add
grated cheese, garlic, a little more sugar & cinnamon.

For pizza dough, make the basic dough and roll out to the size of your pan.
Top with sauce and rest of toppings, and bake at 400 until done, about 10
minutes.  Makes a thicker, chewy crust.

For cinnamon rolls, make basic dough.  Roll it out about 3/8" thick. Spread
dough with soft butter, sugar and cinnamon.  Roll the dough into a log.  Cut
into 1/2" thick slices.  Lay on non-stick baking pan and bake at 400 until
done, about 10 minutes.  Top rolls with a mixture of powdered sugar and
milk.

For meat pies, make basic dough.  Divide dough into fourths.  Roll out each
fourth into 6" circle.  Place any cooked meat filling in the center of the
circle.  Fold ends over and pinch together so the filling is completely
enclosed in the dough.  Bake at 400 until done, about 10 minutes.

Apple pie variation - make the dough a little sweeter with 1 T added sugar,
place apple pie filling inside, coat top with whisked egg and sprinkle with
sugar.  Bake as above.  (I just made up the apple pie one, I have never tried
it).