<<Disclaimer: Verify this information before applying it to your situation.>> I have retitled this response to "the dumb baking question" , which isn't dumb at all. I think we should all respect eachother's questions, as they are asked in all sincerity and with an attitude of wanting a real answer. Not all of us are chefs/bakers and the GF diet requires a lot more kitchen talent than many of us thought we had in us - stretches our talents and imaginations. So... I don't know what kind of a climate the original asker of this question lives in, or where the bulk of the listmembers live, but I live in a place that is warm and humid most of the year. My solution, since our air conditioner doesn't reach to every corner of the house anyway, is to close off a room so that it gets pretty warm in there. I set the bowl with the dough I want to have rise right near the window, which is also closed but lets the light in. The bowl gets covered with plastic wrap and a towel. Even if the sun doesn't hit the bowl, the heat in the room is enough to make the dough rise. So far it works like a charm. I would think this would be a good idea for southern Californians, Texans and Floridians on this list, especially. Good luck. Sharon Marcus