Yeast is an integral ingredient in most bread recipes. It provides leavening and enhances flavor. There is no direct substitute for yeast in baking, however, baking soda and/or carbonated water can increase leavening. 

 

Baking Powder	1 tablespoon of yeast = 1 tablespoon of baking soda + 1/2 teaspoon of unbuffered Vitamin C crystals (ascorbic acid) OR 1 tablespoon of baking soda + 1 teaspoon fresh lemon juice
Carbonated Water	Substitute an equal amount of carbonated water for any liquid called for in the recipe, such as milk or water.

Other tips to remember when baking without yeast:

If your baked goods don’t rise as much as you would like, increase the baking powder. In most cases it will not affect the flavor of the finished product, especially when flavorings or fruit are being used in the recipe. The exact amount to increase depends on the recipe, as well as, trial and error. Begin with adding an extra teaspoon or two.

Gluten-Free + Yeast-Free baking requires more than extra baking powder. Gluten naturally rises during baking, therefore a teaspoon extra will usually give it some boost. However, elimination of gluten deprives the recipe of any real leavening, even if eggs are used. It is ok to use several tablespoons of baking powder to help with the rise. Again, this is a trial and error process.

Add baking powder to dry ingredients last when baking so that it remains on the top of the dry mix. When the liquid ingredients are added it will create a bubbling response. Allow the baking powder to foam for a minute before stirring all ingredients together. Stir gently to incorporate air into the batter. Then allow the batter to sit for a few more minutes before cooking.

About Yeast

Saccharomyces Cerevisiae, the fungus otherwise known as yeast can be divided into two categories: active and inactive. Active yeast is the type used for baking and brewing. This means that it is 'alive' and converts sugar and starch into carbon dioxide (and alcohol) which is what causes bread and baked goods to rise. Active yeasts are not considered a positive influence in individuals with Candida Albicans, which is a systemic overgrowth of the body's natural yeast that resides within the bowel. The active yeasts can continue to grow within the intestines depleting the body of B vitamins and other nutrients.

Inactive yeasts are no longer alive. They are not suitable for baking since they have no leavening ability. However, they are high in B vitamins, minerals and protein. This dried form of yeast is not considered to influence Candida Albicans and can be a great source of nutrition. 

Nutritional Yeast is a yeast specifically cultivated as a food crop for its nutritious benefits. It is dried and pasteurized which renders it inactive. It is available in a yellowish flake or powder form that has a described flavor similar to that of cheese. This flavor makes it ideal for cheese substitutes and is also great in gravies and flavor enhancement in many dishes. 

Do not confuse Brewer's Yeast with Nutritional Yeast. While Brewer's Yeast is an inactive yeast with nutritional benefits it is the by-product of beer-making. It makes a great supplement and doesn't present problems for Candida Albicans, but it does have an extremely bitter flavor and not recommended for cooking.

Please note: If you have a known allergy to yeast you cannot consume any form of yeast including Nutritional or Brewer's yeast.