I had good results using this dough to make a gluten-free adaptation of my family's recipe for a traditional Slovenian rolled yeast bread/pastry we make every Christmas. (It's called potica and is posted on my Slovenian Roots Quest blog, with a link back to this recipe.) I used a commercial gluten-free flour blend that includes xanthan gum, so perhaps that is why I had better luck than the previous poster. Thanks!
Very aggravated, Martha! I saw you make this on TV and had to try it because it looked so delicious. However I have to say there is no way this will rise with gluten-free flour. I tried twice! Drove all over looking for the 2 gluten-free flours, wasted my precious time and money. Batch 1 went into the garbage after it didn't rise at all. Today's batch looked hopeful but was impossible to roll up, so I put it in the pan and I'm hoping for a miracle. Won't ever make a MS recipe again.