Actually, rather well, to be clear I have never made GF bread previously, so I had no idea what I was doing. I keep GF flour (doves) in stock as I use it to bind beetroot burgers, which need quite a bit of moisture absorption and I don't want sticky gluten or over-binding for them. Miss Ham is avoiding gluten in her diet at the mo, so I thought I'd have a crack, serving alongside chicken kebabs and salad.
I looked at a couple of recipes which all appeared rather dodgy to me, as they had yoghurt, baking powder and all sorts of odd things in them, so I made my own. As a result, I am a bit short on recipe detail, here's my method.
I took the liquid proportions from the flour bag, just used warm water for about 400g of flour with about 1/3 tsp salt. Re-constituted about 1 tsp dried yeast, lobbed into the flour along with a slug (15ml?) of olive oil. Stirred it around, realised it felt VERY odd and wasn't going to get better, adjusted the moisture content by adding a little flour. At this stage it was coming cleanly off the sides of the bowl, but is still sloppy. Kneaded a bit just for the heck of it. Left to rise, and added a post here.
When I got back to it, it was still a sloppy dough (as expected) although it could still be handled. I rolled blobs out onto one of my non stick sheets which are a little like
this (only not quite as those are much lighter duty than mine, which are about 25 years old and from the USA, I've never seen as heavy stuff over here, I think it is the sort of stuff used on commercial production belts). It was quite easy to get to about 6 mm thick, but then impossible to remove. So, I upended the sheet into the hot pan (a completely dry black iron pan, I think next time I will use cast iron for these) and eased the bread off onto the pan with a spatula , lifting the sheet away as it went, where it cooked perfectly. As the pan gets hot and you can't lift the sheet very high (as it is so sloppy) that bit of the operation comes with a health warning.
I think it would be tough to make a pocket, I wasn't getting the same effect as with normal dough, but as a flatbread it was great. I didn't, but garlic butter over the top (or, re-frying in the same) would be awesome.
Hope that helps.