2½ cups milk, lukewarm
2 tsp sugar
80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
9½ cups (1 kg) gluten-free flour
3 tsp gluten-free baking powder
3 tsp salt
1½ cup plain yogurt (this one I always have to go to the store for)
2 whole eggs
First: Combine lukewarm milk with sugar and yeast. Let stand in a warm room until yeast activates, about 10-15 minutes.
Second: Transfer yeast mixture to a mixing bowl and add all other ingredients. Mix well until you get a soft dough, similar to pizza dough.
Finished: You can start using Gluten-Free Crazy Dough immediately. Shape it any way you like, wait a little bit (about 15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven. You can even freeze it or refrigerate it for up to 2 weeks. Just make sure it comes back up to room temp before using again.