Yeast and baking powder are leaveners, used to provide the lift or rise in doughs. Gluten-free bread doughs and batters are made from alternative flours, including brown rice flour, white rice flour, tapioca starch and cornstarch. These flours and starches require more leavening than wheat flours to create a light and appealing texture.
Yeast Breads
Yeast is used to produce chewy breads, including artisan-style loaves and sandwich bread. Plan on 2 to 3 teaspoons of yeast for a standard loaf of bread made with 3 cups of your favorite gluten-free flour mix. Without the stabilizing qualities of gluten, yeast breads may require a longer rise. Allow the bread dough to rise for 1 hour. Shape the loaf or transfer the dough to your baking pan. Leave the shaped loaf to rise until it reaches the top of the pan. Bake gluten-free yeast breads at a lower temperature for a longer time, using aluminum foil to prevent excessive browning.
Quick Breads
Quick breads and muffins rely upon baking powder rather than yeast. These breads are crumbly rather than chewy. Baking powder is a combination of baking soda and cream of tartar, along with a filler starch like cornstarch. When baking with wheat flour, you'll typically use 1 to 1 1/2 teaspoons of baking powder per cup of flour. Gluten-free flours require 2 teaspoons of baking powder per cup of gluten-free flour blend. Dissolve baking powder in a small amount of the liquid used in your recipe before adding it for the best rise.
Baking Soda Doughs
Some recipes rely upon a combination of baking soda and an acid, like buttermilk. Baking soda is more common in minimally leavened doughs, like brownie batter. If you're using a gluten-free flour blend instead of wheat flour, add 1 1/8 teaspoons of cream of tartar for each teaspoon of baking soda. This creates a leavening process closer to that of baking powder.
Considerations
Devising your own gluten-free recipes can help you to make your favorite treats gluten-free. In most cases, you can opt for the same leavening agent you would use for a wheat-based dough. All brands of commercial yeast and baking soda are gluten-free. Gluten-free baking powder is widely available. If you are managing additional allergies or sensitivities, like a yeast allergy, you may use baking powder in place of yeast. Add additional egg to help stabilize the dough and eliminate rising time.
