If you decide to use fresh yeast in your gluten-free baking, you can make help the dough rise even better by preparing a “pre-dough”. To make a pre-dough, 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 and rise as much as possible. The dough will be soft, flexible and a good size. Be sure to follow the instructions from “Baking with Oscar" when preparing the pre-dough.