Very informative. Good job!. Thanks. I'm a gluten-free baker and use SAF Red instant and have used the active dry from Red Star and Fleischmann's little packets (which are ridiculously priced). I freeze both opened and unopened packages of SAF and keep a pint jar of it that I use in the back of the fridge in front of the cooling vents. It stays viable a very long time. Now, for the rest of us, would you do a comparison on the same yeasts performance in your gluten-free flour blend please? I use it on occasion along with my primary blend as detailed in America's Test Kitchen gluten-free cook books simply because it's less expensive and it has no gum. Included gum does not always work well in some recipes. At least you won't have to knead the gooey dough for the tests :-) Thanks.

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