Hi, Dan. We're truly sorry to hear you had such a difficult time making this recipe. Gluten-free yeasted dough is certainly tricky to work with, as it can be more like a batter than a dough. (This is necessary to ensure the gluten-free flour and starches are fully hydrated and to end up with a soft, moist final product.) The correct amount of yeast to use in the recipe is 2 teaspoons; we apologize for any confusion. While you're not new to baking, if this was one of your first attempts at gluten-free yeast dough, we're not surprised to hear about the dough seemed overly sticky. Tricks, like wetting your fingers before patting out the dough, using parchment paper to fold the dough over onto itself, and using high-quality gluten-free flour, will make your baking experience easier. Please feel free give our Baker's Hotline a call if you'd like to chat through these techniques further: 855-371-BAKE(2253). 

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