Whether you’re a regular bread baker or just jumping into the ring for the first time, you know that yeast is a staple ingredient to get that loaf of bread to rise properly. But if you check the pantry and realize you’re fresh out, fear not. There are a variety of substitutes that can help your baked goods rise without any yeast at all, just some chemistry knowledge and some kitchen pantry staples. When mixed with water, active yeast eats at the sugars in flour and releases carbon dioxide, which causes baked goods to rise, so by finding another chemical mixture to product that same carbon dioxide reaction, you’re able to get that same rising agent without yeast.
While these yeast alternatives aren’t the perfect swaps for actual bread dough, they’ll certainly get the job done for other recipes like cakes, muffins, and quick breads with minimal changes in texture, color, and height. Check out our guide for the 5 best yeast substitutes and make sure that even without yeast, your baked goods will rise to the occasion.
