What is the best type of yeast to bake gluten free bread? (2024)

Are all types of yeast the same? Are they all gluten free? The answer to both of those questions may seem obvious. No for the 1st question and yes for the 2nd. But I would not be writing this post if it was that simple.

What is the best type of yeast to bake gluten free bread? (1)

There are 4 main types of yeast, active dry, instant, fresh and wild (sounds like a catch phrase in a deodorant ad). Each type works differently, is stored differently and has it's own shelf life. Only 2 matter to the home baker, active dry and instant (unless you work with sourdough in which case you will be using wild yeast).

Active dry yeast needs to be "activated" before adding to dough. That is usually accomplished by adding the yeast to a mixture of liquid and sugar. Once the mixture is bubbling and foamy it is ready to be used. It works well with recipes that call for a double rise and a longer proofing time. A little note here, there are some who now state that active dry yeast can be added directly to the bread dough with the dry ingredients. Since this is meant to be used in recipes that need a longer proofing time, there may be validity to this claim.

Instant yeast broadly covers Rapid Rise and Bread Machine yeast. These are added directly to the dry ingredients in your recipe. Once liquid is added the yeast will begin to work. It's easy to use and a favorite among home bakers.

Brands vary in what they classify under the heading of Instant Yeast. For some Rapid Rise is not the same as a packet labeled Instant. Some are best for only one, quick rise, the dough is placed in the tin immediately after kneading and in the oven when risen.

There is also Osmotolerant Instant Yeast used for baking an exceptionally sweet dough like cinnamon rolls or brioche. Sugary dough often takes a long time to rise because sugar can starve the yeast of water hindering it's growth. A special strain of yeast that requires less water to work is preferred in this situation. Check out SAF Gold Instant Yeast.

Finally, a few brands of yeast contain dough enhancers and these are not always gluten free.

What type of yeast should be used to bake Gluten Free Bread?

Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin. However if you are going to rest your bread or employ a technique where there will be a longer proofing time, use yeast that works best in that circ*mstance.

To work through the confusion check the manufacturer's website for more info.

As an example check out the brand SAF

Happy Baking!

What is the best type of yeast to bake gluten free bread? (2024)


What is the best type of yeast to bake gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What yeast is best for gluten-free bread? ›

The best type of yeast to use when making Gluten Free bread is the kind we use at Mom's Place—it comes in little pre-measured packets—it's Instant or Rapid Rise Yeast.

How to get gluten-free bread to rise more? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Why can't you use yeast with gluten-free flour? ›

Fresh yeast requires two rises, so it is not ideal for gluten free breads, which require only one rise.

What brand of yeast is gluten free? ›

Fleischmann's Active Dry yeast, Rapid Rise yeast, Pizza Crust yeast, Bread Machine yeast, and Fresh Active yeast all are considered gluten-free, according to the company.

Why is my gluten-free bread not rising in the bread maker? ›

Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.

What is the biggest challenge of making gluten-free bread? ›

However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Why add vinegar to gluten-free bread? ›

Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.

What makes gluten-free bread better? ›

The sources used for making gluten-free bread are packed with fibre. Rice Flour, Soy Flour, Starch (Tapioca, Potato, Corn) used in the gluten-free bread by The Baker's Dozen ensure that your gut is never low on dietary fibre. Dietary fibre has many benefits right from reducing obesity to helping in easing digestion.

What is the rising agent for gluten-free bread? ›

In any case, xanthan gum and baking powder/baking soda fulfil completely different roles in gluten free baking: xanthan gum is a binder (acting as a “glue” that holds your bakes together), and baking powder and baking soda are raising or leavening agents, making your bakes nice and fluffy.

Why is my gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

How to make gluten-free flour rise with yeast? ›

use very warm (but not hot) water (yeast likes warmth) add additional 2 TBS of water (the extra water is for more moisture--too much will make the dough fall) whisk the liquids together. add a small amount of sugar (Stevia, maple syrup, honey, or coconut sugar) to the liquid (extra food for the yeast)

What kind of yeast for gluten-free bread? ›

Active dried yeast: You can use instant yeast, in which case you don't need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and apple cider vinegar.

Is Fleischmann's yeast gluten-free? ›

Ordinary baking yeast should be gluten-free. Fleischmann's says so on the package. Brewer's yeast however, is not gluten-free, according to the list of unsafe ingredients.

Why is gluten free flour not good for bread making? ›

All gluten-free blends are different. Some are starch heavy, some have bean flours in them; some have a binder (like xanthan gum), some don't. This means that you might find a blend that's perfect for cookies, but makes your bread a tiny, solid lump.

Is red star active dry yeast gluten free? ›

IS RED STAR YEAST GLUTEN FREE? Our Active Dry Yeast (strips and bulk), Quick Rise Yeast, and Fresh Cake Yeast products are gluten free and produced in a dedicated facility. They do not contain wheat gluten or other cereal proteins that cause allergic reactions in people with gluten intolerance.

Is Brewer's yeast the same as active dry yeast? ›

You can substitute brewers yeast for active dried yeast, but you will probably get a slightly more bitter result. It is also possible to substitute the other way around, active dried for brewer's yeast, but again, you might not get the distinct flavour you were after for your beer.


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