looks good. for me I find keeping extra rice four onhand was key, my wife bought me a marble dough roller, it is small, I laughed when I saw it, but for the GF it works very well. I also use a super peel, the conveyor delivery means I can roll the GF dough on the peel, get it to the thickness I want adding rice flour to keep it from sticking to the peel, or roller. Then the par bake until it gets puffy. I pull it flip and par bake the other side just a bit, pull and let cool. my GF guinea pig and her kids loved that it was not an off flavor. I was surprised at first as to the amount of yeast needed, but with no gluten structure I think it needs that much just to get some sort of rise at all. We are thinking of adding garlic salt or something else to the dough to see if it improves the taste, which is not bad, just always looking to improve.