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Why exactly am I justifying my culinary decisions to you?  GF cooking is sticky enough if you aren't used to it (or don't know what you're doing).  GF baking is another level all together.  I've been doing it for two years and I am still not proficient enough to wing it.  

I'm happy for you that "letting dough rise" is no problem for you.  When you've made GF baked goods from scratch, and they came out tasting just like the "regular" version, then talk to me about how terrible it is to look for shortcuts for folks who are new to GF living.  It's enough of a strain on your wallet to try and get GF versions of regular food, making Sabbat meals GF should not make your life even more difficult.

*fume*