Yeast is the most important ingredient in bread baking. It makes the dough rise and become squashy and flexible. You can use dry or fresh yeast for your recipe.

If you decide to use fresh yeast in your gluten-free baking, you can make sure that the yeast dough rises even better by preparing a “pre-dough”.

What do I do if the gluten-free dough hasn’t risen or has only risen slightly, or if it has sunk after baking? Check the following