I am wondering if anyone has had success in making a Gluten Free pizza dough, we would like to add this as an option to our menu. I have tried the Lehmann Pizza Dough and substitute the flour with the following gluten free flour
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
I am using a fresh yeast, everything else is the same process as the Lehmann dough just adjusted for the small flour mix. My problem is the dough does not rise at all I have tried both fresh and ADY.