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Dear Rachel ! I listened very well to your video presentation and watched, how you roll the dough. After 7 years of baking gluten free, this is the first yeast risen dough that turned out perfectly. Is it the potato presence? I swapped some ingredients, to accustom it more to my autoimmune diet. Rice flour was replaced by cassava flour, tapioka by potato starch, sugar by honey. I used 1 medium sized freshly ground potato instead of dried potato flakes and homemade oat and coconut milk, homemade dried orange peel instead of orange juice and peel. In the end no frosting but butter with sliced almonds. For serving I added homemade sugar free orange marmelade. I thank you so much for this perfect and even adjustable dough measurements. Next time I' ll use it for one of my favourite German childhood recipes : yeast dough formed as big balls( knoedel) , steamed in the oven while placed in milk. The knoedel are served with cooked plums and some kind of crumbs in butter. Rich but warming, low cost and is loved by kids an adults. Finally a glutenfree version with authentic years dough taste. Greetings from the lower rhine valley in Germany, a senior veterinarian living gluten free and refined sugar free, Jacqueline

I'm with the others. What good is watching for 36 minutes and never have the proportions of the ingredients. Where is the recipe? This alone kept me from subscribing

Loved your video . Please make more videos . Thank you!

Where are the measurements?

I cannot wait to try this recipe