Yeast: answering the questions that also arise
Categories: Baking Tips, Breads
Tags: , Allergy Friendly, Baking Tips, Dairy Free, Yeast Bread
Yeast:
Baker’s Yeast, Brewer’s Yeast, Nutritional Yeast, Instant Dry Yeast, Active Dry Yeast, Yeast Cakes, Compressed Yeast, Fast Rise Yeast, Rapid Rise Yeast, Quick Rise, Bread Machine Yeast, Wild Yeast … how are you supposed to know what to use when baking gluten-free bread??!
Good question! Luckily there is a pretty easy answer!
First things first — what is “yeast?” Simply put, yeast is a living micro-organism that converts sugar and starch into carbon dioxide and alcohol, making it the perfect ingredient for beer brewers, wine makers and bread bakers — anywhere you need bubbles.
Yeast can be divided into 4 general categories: Dried Yeast; Fresh Yeast; Wild Yeast; and Brewer’s Yeast.
For basic, at-home gluten-free bread baking purposes, we’re sticking with the first catgory, but in case you are curious, I’ll give you the nutshell version of the other three kinds of yeast (it’s great trivia to impress your friends!).
Baker’s/Fresh Yeast:This yeast (also called “Cake Yeast”) is alive and extremely perishable since it has not been dried. It also does not need to be dissolved in water before being used. To work with fresh yeast, you simply soften the yeast cake in warm water or just crumble it into the dry ingredients. Fresh yeast requires two rises, so it is not ideal for gluten-free breads, which require only one rise. To substitute fresh yeast in a recipe calling for active dry yeast, use one cake for each package (2 1/4 teaspoons) of Active Dry or Instant Yeast called for in the recipe.
Wild Yeast:
Ever made a sourdough starter? That’s Wild Yeast. Starters are comprised of a mixture of equal parts flour and water, “colonized” by yeast and friendly bacteria. To make your own starter, simply sprinkle 2-3 teaspoons of active dry yeast onto 2 cups of warm water and let sit for 15 minutes, then whisk in 2 cups of gluten-free all purpose flour. Cover loosely, and let the mixture sit. You need to “feed” it, as my friend Amy says – “like a pet!” Read more about how Amy has perfected the gluten-free sourdough starter on her blog.
Nutritional Yeast disguised/labeled as Brewer's Yeast
Brewer’s Yeast/Nutritional Yeast:
To confuse things further, there are two kinds of Brewer’s Yeasts: one used to produce alcohol and bubbles in beer; the other used as a nutritional supplement. The latter is what is used in cooking – it is deactivated, and will not produce any alcohol or bubbles. While there is a difference between the Brewer’s Yeast used for cooking and Nutritional Yeast, they are actually made from the same strain of yeast. Brewer’s Yeast for cooking is a by-product of beer production and thus, retains some of the bitter flavor from the hops; Nutritional Yeast is not as bitter because it is grown on molasses.
One would assume that people eating gluten free would need to avoid “Brewer’s” yeast, opting for “Nutritional” yeast instead; however, one brand I have used takes confusion to new heights by calling itself “Brewer’s Yeast: High Potency Instant Natural Nutritional Yeast.” At first, I passed it by, but the product rep assured me it was gluten-free. How could this be? Apparently because this particular ”Brewer’s Yeast” product is grown on beet molasses, rather than being a by-product of gluten-containing beer processing. Right. I wish they could get their terminology straight! (Yet another reason to read labels thoroughly in every case!)
As a nutritional supplement, this yeast offers a cheesy/nutty flavor that vegans love to use in recipes where the cheese is not used — it’s even great on popcorn! It is also full of protein and B vitamins, and thus is highly prized, particularly in the vegetarian community. I have a great recipe for gluten-free crustless (vegan) quiche in my new cookbook, Free for All Cooking; it is also reprinted on the MadeJustRight baking site. It’s fun to make something so simple and easy for your family’s dinner, and know it’s chock full of yummy good-for-you goodness — you really should give nutritional yeast a try in some of your recipes, too!
Baker’s/Dried Yeast:This form of Baker’s yeast is alive but inactive due to lack of moisture. Quick Rise, Rapid Rise, Fast Rise, Instant Dry and Bread Machine Yeast are all basically the same, but are different from “Active Dry Yeast” in that they are more finely granulated and are dried to a lower moisture level, so they need not be dissolved in water to become hydrated before mixing (i.e. no proofing!). What does that mean to you? It means that these instant dry yeasts can be added to the dry ingredients during mixing or can be added last, on top of other dry ingredients in a bread machine. Furthermore, these fast rise yeasts usually contain ascorbic acid which increases the height you’ll achieve with most baked loaves.
Active Dry yeast has larger granules and must be dissolved completely for the yeast to become “active,” so it is best to dissolve it in warm water (100° to 110°F) before using. It also takes more Active Dry yeast to rise a bread loaf than it does Quick Rise yeast, so those recipes often smell and taste more “yeasty.”
Dried yeast of either kind is most often sold in 3-pack strips or in 4-ounce jars. Store at away from moisture and at room temperature, and use by the expiration date; it does keep longer if refrigerated or frozen, but bring it to room temperature before using.
Gluten-Free Bread Baking — which yeast and why?So by now you’re probably asking why gluten-free yeast breads require only one rise, and therefore work well with the instant yeast varieties.
Well, we have come to the point in this program where we can celebrate the fact that gluten-free yeast breads are actually faster to make and to bake because they do not contain gluten. Obvious, I know, but that means that there is no “punch down” step, no second rise, and no kneading required. In fact, all those steps are done just to “exercise” the gluten, which is totally lacking in our breads (right?!). So actually, not only do you not need to take those steps, you don’t want to do them either, or you will kill your precious gluten-free bread!
Trust me: when making gluten-free bread, simply mix/beat well; cover & rise; bake; enjoy. That’s it. Easy as can be. You can even do it with a wooden spoon and bowl, although I’ll admit I use my stand mixer every time I have a choice. Don’t believe me? Watch this video and believe!
This entry was posted on Saturday, April 9th, 2011 at 9:10 pm and is filed under Baking Tips, Breads. You can follow any responses to this entry through the RSS 2.0 feed.
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Amy @ SS&GF said: on April 12, 2011
Very thorough tutorial on yeast, Jules. Great info!
Hugs,
Amy
Carol Stevens said: on April 12, 2011
Great article Julie! A few comments/addtions. Once the yeast packet or jar is opened, it needs to be stored in the refrigerator or freezer. Also, if you’re baking in using traditional methods you can just adjust the rise times vs adjusting yeast levels; however when using the bread machine, it is necessary to adjust yeast levels. More info can be found on our website in the Lessons in Yeast & Baking section.
Angie said: on April 13, 2011
Really enjoyed your review on yeast. I learned a few things I didn’t know before. I like this article so much I’m going to make sure to tweet it to all my friends.
Jules said: on April 14, 2011
Glad you learned something Angie – that’s the judge of a good article! Thanks for sharing!! : )
Chellie said: on April 18, 2011
I am VERY allergic to yeast ( I have the same reaction to yeast that Celiac’s have to gluten). Does anyone have any yeast substitutes? The gluten free yeast free rice bread & it is NASTY……like eating a sponge. So obviously I don’t eat bread at all, I don’t really miss it, but sometimes it would be nice to have bread
Jules said: on April 21, 2011
Chellie – I have an amazing yeast-free bread recipe. Seriously. I give it to my picky gluten kids and they eat it right up, not realizing there’s anything missing! It’s in my newest cookbook, Free for All Cooking. Don’t despair!! I understand wanting bread once in awhile – you can have it again! I promise!!
LUISA NICKEL said: on September 9, 2011
I am totally new to GF products and the usage of GF flour in particular. Please let me know what I have to watch for when I utilize it when baking bread?
Thanks!
Kim F. Mixon said: on October 31, 2011
Jules, can you use your mix in a bread maker with a gluten free setting? Do you put dry ingredients in 1st, then make a well for wet ingredients? Going to try my hand at bread. Wish me luck = )
Jules said: on November 1, 2011
Hi Kim, yes, absolutely! BUT, all bread machines work the same way – liquids go in FIRST then the dry ingredients on top, then a well in the center for the yeast. Have fun and enjoy!!!
Laura said: on November 8, 2011
Have you ever tried a sourdough recipe? Do you think it would work with your flour?
Jules said: on November 9, 2011
Laura – I haven’t tried a sourdough yet, but I’ve had readers tell me they have and it worked great. Let me know if you make one!
Lois Cox said: on January 6, 2012
I tried to use an old recipe with your flour, I had tried a few others and it worked wonderfully,but this one was a basic roll dough. Used to make this all of the time before discovery of allergies. I used the rapid rise yeast and the rolls looked okay, baked them and there were all mushy and very dense inside. No amount of extra cook time worked on these. I am very familiar with how to use yeast and such but was so sad to see this did not work. I used quite a bit of my precious flour, not to mention time and severe disappointment from my family. What could I have done differently to make these more successfully? I did not alter recipe.
Jules said: on January 6, 2012
Lois – without seeing the recipe it’s hard for me to tell. Why don’t you email us at Support@JulesGlutenFree.com and we can walk through the recipe with you. Thanks!
Nathalie (@spacedlaw) said: on January 24, 2012
Thank you for this.
I was afraid that gluten free meant that I could not use yeast as well in my baking – not knowing if yeast cakes weren’t made using surdough as well – but I feel now that I could venture that way too.
Cynthia said: on March 28, 2012
Question about pizza and the dough not rising. I’ve tried several times and somehow the dough just doesn’t rise. Using the instant yeast, not sure where the problem is.
I’ve thought about getting a bread machine. The Cuisinart Convection breadmaker.. Can you make GF dough in it as well as breads? I’ve also considered the Breville option, much more $$. Is there even a machine that can do GF dough, pizza, pasta and bread GF?
MANY THANKS!
Cynthia
Jules said: on March 30, 2012
Cynthia – what recipe are you using for the pizza and where are you letting it rise (covered? how warm? is it a moist environment?). Often with gluten-free yeasted doughs, they don’t rise a lot until the bake cycle, but they should rise! Most breadmakers do have a dough option, but if you have a stand mixer, that generally does a much better job of mixing than does a breadmaker. Keep at it – the end result is worth it!!!
Cynthia said: on April 30, 2012
Using the Jules bakers dozen recipe, A pizza crisper tray covered with foil and spray. I warmed the oven to 200 then shut it off. Essentuially the directions on the recipe. I consider myself an intermeiate chef. So I don’t understand what I’ve done wrong. I’ve tried 2 times and have failed. PLease help. THANKS!
Cynthia
Ronnie said: on April 26, 2012
Can you use absorbic acid in bread dough vs Yeast.
I am allergic to Yeast
Jules said: on April 27, 2012
Ronnie – I can’t say that substitution will work in most yeast bread recipes. I would recommend sticking to yeast-free recipes. I have one that I love in my cookbook, Free for All Cooking, for example. It’s a great sandwich bread recipe and I bet you wouldn’t even miss the yeast!
Kaye said: on August 13, 2012
My gluten free bread has big holes in it after baking. What am I doing wrong? Too much yeast???
Jules said: on August 13, 2012
Hi Kaye, often it can be a sign of too much yeast or too fast of a rise. Try first letting your breads rise more slowly and gently. If that doesn’t work, switch from rapid rise to regular instant yeast.
Georgiana said: on August 23, 2012
So, to clarify, I CAN use nutritional brewers yeast instead of the other when making gluten free bread?
Jules said: on August 25, 2012
Georgiana – nutritional yeast will not substitute for regular yeast when making breads that are expected to rise. It is a different animal altogether, so-to-speak. I like adding nutritional yeast to other dishes for enhanced nutrition and taste, though.
Cyndie Milligan said: on October 19, 2012
I recently learned that I am allergic to gluten, wheat and bakers yeast. Is there a bread product out there for me?
Jules said: on October 20, 2012
Hi Cyndie – your best bet will be to use premade Gluten-Free Flour tortillas or to make your own (they’re easy and so tasty!). Here’s the recipe: http://blog.julesglutenfree.com/2009/08/gluten-free-flour-tortillas/ If you really want a gluten-free “bread,” though, I’d highly suggest you make your own. I have a fantastic yeast-free GF bread recipe that you’ll love if you’re craving bread. It’s in my book, Free for All Cooking – do you have that book?
Joel said: on November 14, 2012
I thought the article was awful. The asker didn’t ask what yeast is, or what the different kinds of yeast are, etc. she simply asked what kind of yeast is best for gluten-free baking. I can’t even see where that question was answered and don’t care to skim literature on the history of yeast to double check.