We've found that proofing the yeast ahead of time does not usually make a significant difference in terms of how much the dough ends up rising in the end. What it does do, however, is ensures that your yeast is active. Go ahead and add it to the warm milk and sugar mixture, stir it up, and let it rest for 5-10 minutes. If it becomes foamy then go ahead and proceed with the recipe. If you don't see much activity you know that it's time to get a fresh supply of yeast! I hope this helps. Happy gluten-free baking! Kye@KAF

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