Yeast Free

Baker’s yeast is found in many breads, bagels, rolls and pastries since it is the agent that makes these foods rise. Yeast is also added to many soups and canned goods, so check the list of ingredients. Instead of yeasted breads, substitute with these foods, although check store-bought items to verify that the goods really are “yeast free.” Some brands slip in yeast when you least expect it.
–sourdough bread (that uses a bacterial sourdough starter)
–flat breads/tortillas/wraps
–whole wheat matzos
–corn bread
–rice cakes
–pancakes
–waffles
–quick breads and biscuits (use baking powder and/or baking soda to rise instead of yeast)
–pita bread (Chatila’s Bakery makes a sugar free/yeast free pita that is delicious, and they ship items too)

Other ideas to remove baker’s yeast from your diet include:
–make your own chicken/vegetable/beef stock to flavor soups, stews and grains

Brewer’s yeast is found in non-distilled vinegars, beer, wine and fermented liquors. It is also found in fermented forms of cider and root beer, mustard, ketchup, Worcestershire, MSG, pickled vegetables, relishes, green olives, sauerkraut, horseradish, tamari, some soups, many flavoring agents, and many salad dressings.

Sensitive to vinegar or prefer not to use? Try these ideas:
–a tasty salad store-bought dressing without vinegar (and sugar free too) is Annie’s Organic Green Garlic Salad Dressing
–make your own salad dressing using extra virgin olive oil, lemon juice, garlic, and other seasonings

Sensitive to wine or beer or prefer not to use? Here are some suggestions:
–if a recipe calls for 1/4 cup or more of wine, substitute broth (try chicken or vegetable broth for white wine, and try beef or vegetable broth for red wine) and a teaspoon of fresh lemon juice
–if a recipe calls for less than 1/4 cup of wine, try leaving it out of the recipe
–instead of a glass of wine or beer with a meal, try a serving of triple-distilled whiskey, vodka, gin or tequila (these are also free from cane sugar)

Sources: Foods to Avoid: BetterHealthUSA, Immuno Health Guide; Subsitution for Wine in Cooking: Cooking Light, May 2011, “Talk to the Food Editor,” page 26