Gluten free and vegan breads made with yeast are made differently than other breads. You only want them to rise once and you don't want to leave them rising for long periods of time.
Double rising makes them taste a little like cheese and it also ruins the texture. Allowing them to rise too long really makes a bread that will be dry and strange. I can't describe it really. If you ever let a gluten free yeast dough rise too long, it looks like there is nothing left of it but air.
When the dough rises, it will be slightly larger than before the rise. It will still give you an indentation when you press your finger on top.
Follow each of my recipes on when to rise the dough. Almost always, I shape then rise but there may be some that will rise in the bowl, shape and then bake.
I find that preheating your oven while you are making the dough is helpful. You can place the dough, covered with plastic wrap and a towel, on top of the warm stove to rise. Handy!
Also, just learning that storing GF yeast breads in air tight containers ruins them for next day consumption. Loose foil wrapping has bed working off me!
Fried Dough For Fest Weekends
A Loaf (of Bread) To Love
Stuck On The Couch Dreamy Edamame Bread
Back to Bananas Bread
Steamy Wow Buns
Slam Dunk Potato Bread
Unseasonal Carrot Pancakes for Leddy
Twin Fritters Don't Ya Know
Dreamy Cinnamon Rolls
Griddle Me Bread
General Dough for Pizza or Sweet Rolls
Can Do Biscuits
Wrap It Up... I'll Eat It
Ego Trip English Muffins
These Pretzels Are Making Me Thirsty
Can Do Biscuit Make Over
Darn Quick Dinner Rolls
Looks Aren't Everything Loaf
Super Modified Classic Cuisinart White Bread
Potatoes Hortono Cakes
Jack and Sally Lunn Buns
Golden Cinnamon Biscuits