I am a gluten free baker, and have been using SAF brand instant yeast in my baked goods. When I first started baking gluten free I had no clue about the different yeasts and how they react. I eventually learned that instant yeast does not need to be proofed, but I have proofed it for all of my recipes, especially my many gluten free bread recipes. It is my understanding that when you proof other yeasts that it gives it a head start, along with added sugar. I am wondering if my breads will not rise as much if I stop proofing the instant yeast. Anyone?