I experienced the same (although in winter): I store my flours (GF but all the same) in the pantry. The recipes that worked well last August suddenly got disastrous in November... I wasn't an experienced GF baker those days and had no clue what happened: same recipe, same ingredients, catastrophic result! Till my husband told me about the possible humidity.
In November the pantry can be really cold, and so the flours were cold too. When I took them to the warm and humid kitchen, they soaked up quite an amount of humidity, which made the dough require less water than the usual! Since then I always add less water than written the recipe, and slowly add more if needed - and have perfect loaves :-)

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