Yeast is a naturally occurring micro-organism which we use extensively for baking and fermentation. It can be bought as fresh yeast, however, more commonly these days it it sold in a dried powder or granule form. When it is added to a bread dough it converts the sugars in the dough into carbon dioxide which then causes the dough to rise as pockets of gas or bubbles are formed.
The baking itself kills the Dried Yeast, but the bubbles it created become set, giving the bread its distinctive soft texture. When baking gluten free bread it is important not to over-proof the dough as the lack of gluten can lead to a weaker structure and the bread may collapse. All of our yeast is fast-acting yeast which can be added straight to the dry ingredients rather than dissolved in water. It is also suitable for bread makers.
About Pure Gluten Free Dried Yeast
Gluten, Wheat, Milk, Egg, Soya, Maize, Celery, Meat, Fish, Crustacea, Nuts, Sesame, Mustard, SO2, Lupin, Mollusc
Vitamin B1 Thiamine: 2-15mg
Vitamin B2 Riboflavin: 2-8mg
Vitamin B6: 0.5-6mg
Vitamin B8: 0.05-0.25mg
Vitamin B9 Folic acid: 1-4mg
Vitamin B3 Niacin: 10-60mg
Dried Yeast, 1% Emulsifier.