I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for a GF version and White bread flour for a GF version.
The recipe calls for 2 cups of each with 1/2 cup warm water and 1/2 cup warm milk and 1 1/2 tsp yeast.
However my dough just didn't rise. Can anyone give me some suggestions so as to ensure the dough rises?