Gluten-free yeast doughs are more challenging to freeze partway through the process, Luke, since they're more like batters than doughs and don't hold their shape well without support. If you wanted to start this loaf the night before, you could allow it to complete its second rise more slowly in the fridge overnight, rather than at room temp. That way it would be ready to bake first thing in the morning. If you want to make it further in advance, we'd suggest freezing the fully baked, cooled, well-wrapped loaf, rather than the unbaked dough. It should last well for up to a month this way, though it's best enjoyed within a couple of weeks. Mollie@KAF

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