So to avoid this long fermentation period, I added more yeast to allow for more rapid movement through the dough. (sprinkledwithjules.com)
Another trick that I use with gluten - free baking which also has issues with rising is to use more yeast and more baking powder than the recipe calls for. (onegreenplanet.org)
I was actually surprised how well it rose — it's making me want to try more yeast - free bread options! (simplyquinoa.com)