Steeping vs. Full Boil GF grains

Since I don't try (or even pretend) to get any sort of conversion out of my gf grains I'm wondering why I steep them.

I usually use grains in my batches. I'll roast them for color and flavor profile, or boil them into a porridge. Then I'll heat the water up and steep them for a certain amount of time, sparge and so forth. Then start the boil, extracts, syrups, hops, etc.

I don't use any type of hop bag, I just throw everything in and strain it out. So I'm wondering why not save myself the time and effort and have the grains in during the boil?

Would that create funky flavors or hinder the color the roasted grains add?

Has anyone tried this?

Thoughts?

Doesn't boiled barley give you off flavors (tannins)? I'd be worried that the same would happen with GF grains.

Only one way to tell though: boil some and steep some, and then taste to see if there's a difference.