Hi Gary! Gold yeast is meant to be used in doughs that have sugar weighing in at 10% or more of the total flour's weight. Generally things like Hawaiian buns and brioche doughs call for gold yeast. Otherwise for lower sugar than 10% in doughs, the red yeast will work just fine. 

Rapid rise yeast is generally used in bread machines only and shouldn't be substituted for instant or active yeasts in recipes since it has enzymatic activity in it. Happy baking!

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