Hi Steve, unless you need to avoid gluten, you may find that our gluten-free flours aren't the best choice for you in terms of both avoiding sugars and carbohydrates, and getting your bread to rise. I would check out our Keto-Wheat Flour if you're able to tolerate gluten. This flour may take a little getting used to as well, but we have you covered with lots of Keto-Friendly recipes, including this Keto-Friendly Bread recipe. We also have a great Keto Wheat Pizza Crust mix, and even a Chocolate Keto Cake Mix. Of course, we always recommend that you consult with your doctor or nutritionist as to whether or not these products and recipes are suitable for your particular dietary needs. 

In terms of your yeast question, these days dry yeast typically doesn't need to be activated in lukewarm water and you can add it in with the flour, but if you prefer to activate your dry yeast in lukewarm water, I would deduct the amount of liquid you use to activate the yeast from the total amount of liquid called for in the recipe, omit the added sugar (which isn't really necessary), and allow the yeast time to foam up. Once the yeast foams, you can add it to the other dough ingredients and it will still contribute to your dough rising. 

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