Don’t sweat it, if you’re out of yeast? You can still make bread without it. In fact, there are actually several things you can use to leaven your loaves, rolls and doughs. Check out these yeast substitutes.
How to Use Baking Powder as a Yeast Substitute
Replace the yeast called for in your recipe with an equal amount of baking powder. Since baking powder contains both an acid (cream of tartar) and a base (baking soda), it’ll release a bunch of carbon dioxide when it comes into contact with the liquid in your recipe. All of those little gas bubbles will leaven your bread, without any need for yeast.
For the best results, use double-acting baking powder. It’s designed to release carbon dioxide a second time, when it comes into contact with heat. So, when you put your bread in the oven, the dough will rise even more.
How to Use Baking Soda and an Acid as a Yeast Substitute
If you don’t have any baking powder on hand, you can create the same carbon dioxide reaction by combining baking soda and an acid. Possible acids include:
- Lemon Juice
- Equal parts milk and vinegar
- Cream of tartar
Simply replace half of the yeast called for with baking soda; then, replace the other half with your preferred acid. Combining these ingredients will create an immediate chemical reaction, so be sure to measure out all the other ingredients in your recipe, before you add your baking soda and acid.
Example: If your recipe calls for one teaspoon of yeast, use 1/2 tsp baking soda + 1/2 tsp lemon juice. 1/2 tsp cream of tartar, 1/2 tsp buttermilk or 1/4 tsp milk + 1/4 tsp vinegar could also be used for the acid.
How to Adapt Recipes When Using a Yeast Substitute
Yeast requires rise time to leaven bread. These substitutes DO NOT require rise time. In fact, for the best results, you should aim to get your dough into the oven as soon after adding the yeast substitute as possible. So, disregard any recipe instructions that call for allowing the dough to rise, and enjoy your bread sooner.
A Word About Yeast Substitutes
If you’re out of yeast, or allergic to it, these yeast substitutes will make your dough rise. But don’t expect them to work as well as yeast. Your dough probably won’t rise as high, and you’re also bound to notice differences in taste and texture. If this is a deal breaker for you, consider swapping out the recipe you’re working on with a quick bread recipe. Since quick breads are specifically developed to work with yeast-free leaveners, you can be confident you’ll get good results.Print
- Baking powder
Use an equal amount of baking powder in place of the yeast that’s called for.
Another Yeast Substitute:
Replace half of the yeast with baking soda. Replace the other half with an acid. This can be lemon juice, cream of tartar, buttermilk or equal parts milk and vinegar.
To substitute one teaspoon of yeast, use:
- 1/2 tsp baking soda + 1/2 tsp lemon juice
- 1/2 tsp baking soda + 1/2 tsp cream of tartar
- 1/2 tsp baking soda +1/2 tsp buttermilk
- 1/2 tsp baking soda +1/4 tsp milk + 1/4 tsp vinegar
The yeast substitutes do not require rise time. Measure all the other recipe ingredients into a mixing bowl; then, add the substitute. Bake immediately.
Expect differences in taste, texture and rise.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Ingredient Substitutions
- Method: Mix
- Cuisine: Global