How to Compare Gluten vs. Yeast

For the multitudes of people who suffer from candidiasis, celiac's disease or other intolerances to gluten and/or yeast, learning to compare gluten and yeast is an important part of keeping a daily diet free of allergens and problem foods; however, the comparison can be quite confusing. A few tips can help.

Instructions

1. Compare the biological components of gluten and yeast. Gluten is a protein found in many grains, beans and seeds such as rye, wheat, barley, quinoa, oats, corn, soybeans, sunflower seeds and more. According to many biologists, yeast is a plant which has the ability to reproduce itself when fed sugar and is killed by starvation and heat.

2. Get to know the useful properties of gluten and yeast. Gluten keeps bread chewy; however, it can be removed from flours in bread dough by rinsing the dough thoroughly as it is kneaded. While bread will end up a bit harder, it will not change the taste. Yeast is added to bread to make it expand and grow before it is baked; however, if you do not mind flat bread, yeast is not an essential ingredient and does not occur naturally, as does gluten.

3. Recognize that gluten and yeast often work hand in hand to ensure attractive bread with a great texture. As yeast releases gases to make bread rise, gluten helps to keep those gasses in the dough so that the bread takes on a nice shape and rises fully.

4. Watch your diet closely if you are either gluten or yeast intolerant. Remember that gluten does not naturally contain yeast; however, many products which contain gluten will also contain yeast, such as bread, crackers and other snacks. Yeast and gluten are not the same, but because yeast is often derived from plants which contain gluten, such as wheat, hops or barley, the final product will also contain gluten. Gluten free yeast, made from molasses, is perfectly safe for those who are gluten intolerant, just be sure to read your labels carefully.