Nutritional Yeast versus Baker’s Yeast

July 11th, 2009 by Jean Duane


In Bake Deliciously! Gluten and Dairy Free Cookbook and the Mexican, Italian and Kids’ Meal’s DVDs, Nutritional Yeast is called for in some recipes, and Baker’s yeast in others. Are they interchangeable? No – they are not the same thing at all!

Nutritional Yeast may be an unfamiliar ingredient to you. It is used as a supplement for B vitamins and in vegan recipes to emulate a cheesy taste. It has a wonderful smell and is a nice addition to white sauce (made with nuts, or seeds as shown in the Carbonara recipe in the Italian DVD), into ‘Parmesan Cheese’ (as shown in the Italian DVD); in a cheese filling (as shown in the recipe in the Italian DVD) and into a cheese sauce (as shown in the Macaroni and Cheese recipe in Kids’ Meals, and in the Nacho Cheese sauce in the Mexican DVD). I have served these sauces to people who regularly eat dairy-based cheese and they cannot tell they are eating non-dairy cheese sauces! Bake Deliciously! Gluten and Dairy Free Cookbook contains several recipes that call for Nutritional Yeast. They are: “Cream Cheese” Frosting for Applesauce Cake; “Cheesecake” with Glazed Strawberries; Mexican Chili Flax Crackers”; “Cheddar Cheese” Crackers and No Soy “Cheese” Crackers.

Nutritional Yeast

Nutritional Yeast

Nutritional yeast is a fungus grown on molasses and then pasteurized to kill the yeast cells. It is highly nutritious, with 18 amino acids, 15 minerals and is rich in B-compex vitamins including B12. Because it has been deactivated through pasteurization, nutritional yeast does not promote Candida growth. It is a great food and one you will likely device numerous ways to incorporate into your diet.

Baker’s Yeast is used as a leavening in breads and other baked items. Getting scientific — it is a leavening agent used to convert sugar and starch into carbon dioxide bubbles and alcohol which is what makes bread rise. Yeast comes in raw cakes and dry granules. The recipes in Bake Deliciously! Gluten and Dairy Free Cookbook use active dry yeast. Yeast works best if brought to room temperature before using. To ‘proof’ the yeast, (to make sure it is alive before adding it to your flours and other wet ingredients), place the yeast in the warm liquid called for in the recipe and wait a few minutes until you see it foam. This is demonstrated on the Kids’ Meals DVD, with elapsed photography so you can see the change that happens. Baker’s yeast is alive and reproduces, causing bread dough to expand and creating a light end-product. Recipes that call for baker’s yeast in Bake Deliciously! Gluten and Dairy Free Cookbook include: Cinnamon Raisin Bread; Everyday Whole Grain Bread; Light, White Sandwich Bread; French Bread; GF “Rye” Bread; Pizza; Focaccia; Breadsticks; Pretzels and English Muffins.

Baker's Yeast

Baker's Yeast

Gluten-free bread batters rise in the pan you plan to bake in and rising time depends on the temperature of your home, the altitude and the humidity in the air. It is best to keep an eye on your baked good, and consider it ‘risen’ when it expands just above the pan.

As you can see, both have ‘yeast’ in their name, but they serve completely different functions in recipes. (c) Alternative Cook, LLC. 2009. All Rights Reserved.

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8 Responses to “Nutritional Yeast versus Baker’s Yeast”

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