As with wheat bread, gluten free yeast batter needs a warm place to rise. Aim for as close to 75°F (24°C) as possible. This is the ideal temperature for the yeast to form the air pockets that cause bread to rise. If your room isn't that warm, allow a little more rising time. Cover the rolls or bread dough with a well-oiled piece of plastic wrap. Don't expect gluten free batter to rise much above the top of the pan. Without gluten, it just doesn't have the structure to hold together before baking. They will puff up a little more after you place them in a hot oven.