<<Disclaimer: Verify this information before applying it to your situation.>> 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).