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”. In order to do this, mix the yeast (dissolved in water or milk) with the flour alone, and only add the fatty ingredients, which make the dough “heavy”, after the first stage of rising.
This means that the yeast can develop as much as possible, and that the dough will be squashy, flexible and a good size. Stick to the instructions from “Baking with Oscar" when preparing the pre-dough.