You will find that gluten-free cookbooks call for certain ingredients in the recipe, such as milk, butter, and eggs, to be at room temperature before blending them together and/or incorporating them into the recipe. Why? Because when these ingredients have lost their “chill” and are neutral in temperature, they blend together better with the rest of the recipe’s ingredients and can help achieve better overall results for gluten-free baked goods.
Using ingredients cold can be a hard habit to break when you are used to traditional baking, but try to get in the habit of taking your cold ingredients from the refrigerator before you start and allow them to reach room temperature before you need them. They can continue to warm up while you are working on other aspects of the recipe. By the time you are ready to incorporate them, they should be at room temperature, and should blend well with your gluten-free ingredients.