Yeast Substitute
Create fluffy, perfectly risen baked goods without yeast using this quick and easy Yeast Substitute recipe! Featuring pantry staples like baking powder, baking soda, lemon juice (or vinegar), and warm milk (or water), this innovative leavening solution is ready in just 5 minutes. Ideal for those moments when yeast is out of stock or not an option, this substitute relies on a clever reaction between acid and alkaline ingredients to mimic the leavening power of traditional yeast. Perfect for breads, rolls, pancakes, and more, this substitute ensures your baked creations are tender and airy without the wait. Use it immediately for the best results—your baking will thank you!
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Recipe Information
Ingredients
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 tablespoon Lemon juice (or vinegar)
- 1 cup Warm milk (or water)
Instructions
In a small bowl, combine the baking powder and baking soda evenly to create the dry component of your yeast substitute.
In another bowl, mix together the warm milk (or water) and lemon juice (or vinegar). Let it sit for 2-3 minutes so the acid activates.
Gradually add the wet mixture to the dry ingredients while stirring to combine. This forms a reactive leavening mixture similar to yeast.
Use this substitute immediately in your baking recipe as you would use yeast, ensuring the dough or batter is baked promptly to capture the leavening effect.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 306 mg | 24% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
