Replacing Fast Rise Yeast?

[AmyTopolski]

Hi,

I am new to gluten free cookin. Within the last few weeks. I found a recipe for Italian Bread but it calls for fast rise yeast and lukewarm water. It says to let the yeast and sugar desolve in the water. Am I able to replace the yeast with regular yeast and use water 110*? Also do I need to let it desolve or can I add the yeast and sugar to the flour mixture like I usually do? Any help is a blessing!

Thanks,

Amy

[gaynonna]

I am new to gluten free cooking also. I have used regular yeast when a recipe calls for fast rising yeast. Bette Hagman has several recipes that state the only difference is the rise time

[lpellegr]

A lot of the recipes using rapid-rise yeast have you add the yeast to the dry ingredients, while regular yeast is usually dissolved in warm water first. I think if you're going to use regular yeast, you might have better results if you dissolve it in the warm water with a teaspoon of sugar and make sure it's dissolved and starting to foam before you add it. That gives it a head start. Then you will probably just need to give it more time to rise than you would with rapid-rise. Or you could just get some rapid-rise yeast, Fleischmann's is gluten-free and easily available at the grocery store.

[RiceGuy]

Being sensative to yeasts I just use baking powder/soda. No rise time required either Yeah I know, the breads turn out different, but at least I can eat them.