This is wonderful. My good friend's daughter has celiac and apparently the one thing she misses above all is kneading challah dough (and eating it). All attempts we've made at gluten free dough have made batters - nothing remotely kneadable. Any advice? Can a gluten free dough be kneaded (even though there's not gluten structure to form)? Thanks. Many gluten-free doughs have the consistency of a thick batter which would be near impossible to knead. The dough won't offer you any resistance even if you do make it a stiffer consistency, so you will most likely end up smearing it into a mess more than anything. I just tried to take a bagel dough I made today and knead it, but unfortunately had little success. ~Amy

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