Gluten is a type of protein that is present
in grains specifically wheat, rye, and barley. Yeast on the other hand is a type of fungi that is used in fermentation
(or converting carbohydrates into carbon dioxide and/or alcohol). Gluten is
usually an unavoidable ingredient in breads while yeast is often also used in
baking. Hence, this is what makes it hard to go on a gluten and yeast free diet. On the other hand, it’s still possible
to go on a special diet minus the gluten and yeast. There are better options
for those suffering from Coeliac disease and/or
Candidiasis.
For
instance, not all grains have gluten in them. For your breads or fiber sources,
you can use whole-wheat grains / flours that don’t have gluten in them – corn,
buckwheat, amaranth, millet, oats, sunflower, soybeans, and quinoa. These
grains / flours are also yeast free
or don’t promote the growth of yeast, making them the best alternative for
those with gluten and yeast intolerance.
Probably the
only disadvantage in eating bread without gluten is that your bread’s staleness
and elasticity are affected. Without yeast also, your bread will be lacking in
some softness and airiness.