Dishes without yeast

Some people don’t like yeast and choose to sacrifice some leavened products such as bread, pizza, focaccia, brioches, and pastries from their daily menu. However, it is good to remember that yeast is also contained in beer, sparkling wine, fermented cheeses, malt, dried fruit, soy sauce, etc. Nowadays, there are many new recipes that, in pastry or savory gastronomy, do without this ingredient, which, until recently, may have seemed indispensable in the kitchen. There are many alternative ideas and solutions, for example, to make delicious sweet recipes without yeast, from beloved chocolate cake to traditional tart with jam or fruit and custard, from various spoon sweets, among which the inevitable tiramisu, to the birthday cake, which even the most gluttonous children who cannot consume yeast will no longer have to give up.

Those who don’t like yeast—whether it’s real intolerances or other digestive disorders—know that there are various ways to eliminate or replace cake yeast, just as easy and tasty recipes can be prepared with leavened and special products based on flours that don’t need the addition of leavening agents. Thus, ready for any occasion, you will have yeast-free desserts and cakes, kneaded to get, after cooking, a soft and extremely soft product, chef-proof, capable of “disguising” well the absence of an ingredient often considered indispensable.

Thinking precisely of those who love to cook without yeast, we propose some delicious recipes ranging from savory to sweet; finally, we will give you some advice on what to use as a substitute for baking powder. Ready to go yeast-free shopping? Just keep reading!

Yeast-free desserts

The yeast-free dessert par excellence is the sponge cake, which, already in its traditional preparation, does not provide for leavening with chemical agents. In fact, it just takes good manual skills and a little patience; the result is always guaranteed. Actually, there are different ways to prepare this very good dessert, always soft and delicious, by stuffing it with chocolate or vanilla cream, fruit, and jams.

The first thing to know to make a perfect sponge cake is that you have to beat the eggs and egg whites very well, which, by storing air, will allow the dough to rise. In a planetary mixer, therefore, beat 500 g of whole eggs with 300 g of sugar until you get a very light and frothy mixture. Release the bowl and add 300 g of sifted flour of strength 180 W together with 100 g of potato starch, mixing gently from top to bottom using a rubber spoon. Pour the goat mixture into a buttered and floured mold or, if you prefer, one lined with parchment paper, and bake at 190° for about 30 minutes. For those who don’t like gluten, it is possible to replace flour and potato starch with rice flour and rice starch.

It is also possible to prepare yeast-free cookies and enrich them with the ingredients you have at home or prefer, depending on your taste. Dry cookies are ideal for breakfast or snacks, can be customized with seeds or fruit, cinnamon or ginger, chocolate or cocoa, etc., and do not need baking powder. For a basic preparation for 15 cookies, knead 100 g of sugar and 100 g of softened butter in a planetary mixer until you get a very frothy mixture, then add an egg yolk and the grated zest of a lemon. Continuing to knead, add 200 g of flour. Using a rolling pin, roll out the dough and, with a cookie cutter, cut out the cookies that you will arrange.

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