It’s common practice to cover a traditional gluten-loaf with a towel and seek the warmest spot in the kitchen for the dough to rise. On top of the refrigerator is often just the place. And while tops of refrigerators also serve gluten-free yeast bread batters well, gluten-free baking experts are finding ingenious ways to enhance a gluten-free rise.
While there are many expert opinions on this topic, Certified Master Baker and gluten-free baking expert Richard Coppedge of the Culinary Institute of America in Hyde Park, New York, offers a unique hint. He finds that a humid environment can help achieve a better gluten-free batter rise. So, should you move to Florida? Well, you could, but try creating a moist environment in your microwave first. Coppedge recommends heating water in a microwave to produce a warm, humid environment, then placing your loaf pan inside the microwave to rise.