Hi, Terri. We've been known to use plastic bowl covers a lot with elastic edges; they're very handy and avoid a one-time use of plastic wrap. Some dough shapes really need a bigger plastic sheet, and then we spray it with nonstick spray before covering. Large, inverted bowls work well (especially if you can see through them). Anything that will keep the surface from drying out is perfectly fine to use; if you use something that isn't see-through, be sure to set a timer so you can come back and peek at the dough's progress a few times as it rises. With gluten-free loaves, you want to get them in the oven before you see a lot of pinholes in the top (that's the gas from the yeast leaking out, and it means your rise in the oven won't be as high. Susan

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