The rising time for gluten-free bread dough in the fridge overnight can vary depending on the specific recipe and environmental factors. However, as a general guideline, gluten-free bread dough typically requires a longer rise time compared to traditional wheat-based bread dough.
When refrigerating gluten-free bread dough, it usually undergoes a slower fermentation process due to the absence of gluten, which is responsible for providing structure and elasticity. As a result, it's common for gluten-free bread dough to take around 8 to 12 hours or even up to 24 hours to rise in the fridge.
To determine the exact rising time for your specific recipe, it's best to refer to the instructions provided by the recipe author. They may provide more precise guidelines based on their tested recipe. Additionally, keep in mind that the dough's temperature and the yeast type used can also influence the rising time, so it's helpful to follow the recipe instructions closely for the best results.