Is Yeast Gluten Free? Using Yeast for Gluten Free Bread Making

Is Yeast Gluten Free? How to Use Yeast in Gluten Free Bread Making

Yeasted gluten free bread can be a wonderful thing, with yeast transforming otherwise dense doughs into soft, fluffy breads. However, using yeast is daunting for many people. The good news: yeast is really easy to use once you’ve got to grips with the basics.

Many yeasts are gluten free, but not every brand or variety is. Always check the label on the back of the packet when purchasing yeast, as some types may include wheat or wheat starch. These types of yeast are not suitable for coeliacs and other gluten intolerant individuals.

What Yeast Should I Use For My Gluten Free Bread?

I use two types of yeast:

Instant Dry Yeast (also known as Easy Bake or Quick Yeast)
Dried Active Yeast (sometimes called Active Dry Yeast)

There are other varieties you can use, such as fresh yeast, but I find I can manage everything with these two types of yeast. And below, I’ll explain how to use each.

How to Use Instant Dry Yeast

Also called “Easy Bake” or “Quick Yeast”, this one is really easy to use. It simply gets worked straight into the dough without needing to be activated first. It’s a fab type of yeast to use for bread maker recipes.

How to Use Dried Active Yeast

Dried active yeast, also called “Active Dry Yeast” needs to be activated before being added to your bread dough ingredients. To do this, the yeast is simply mixed with luke warm water and a little sugar (to feed the yeast) before being incorporated.

The amount of water will vary per recipe, you’ll see it noted clearly in all my gluten free bread recipes. Once mixed and left to sit for 10-15 minutes, a layer of foam should develop on top of the liquid, per the image below.

No foam? Your yeast is dead (and now inactive, so it won’t make your bread rise) and you’ll need to buy a new tub of yeast before you try baking.

Storing Yeast

Yeast does not last indefinitely, and as I mentioned above you may find your yeast to be dead when you go to bake with it – I find that after a month of two it really loses its potency. However, there are a couple of things you can do to prolong its lifespan.

Storing in the fridge should extend its lifespan to 3-4 months, and freezing will make it last up to 6 months. A great option if you are not a regular baker.

Or try buying yeast in sachet form, as when sealed it will keep well.