But like Heidi Bayer, who blogs at Brooklyn Allergy Mom, you might feel more comfortable with active dry yeast. This is the most commonly used yeast in traditional recipes, and the one that most of us learned to bake with.
When I met Heidi a couple weeks back she shared that the first time she made my English Muffins recipe from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, she had some difficulty. She had chosen to use active dry yeast, and didn’t give it enough time to rise. (She has since made them successfully at least a dozen times, and was raving about them!) Of course, we both laughed about the fact that she picked one of the most difficult recipes from my book to try first, but it’s one of my favorites too!
My first suggestion is always to use instant yeast when baking gluten-free, but you might be like Heidi and prefer active dry yeast. When you use instant yeast, you can mix it right in with your dry ingredients. When using active dry yeast, you must activate it first. Here’s a video that shows you how:
If you want more, there are crash courses in the book on how to adapt a recipe to use active dry yeast, and how to activate yeast.
Do you bake with yeast? What’s your favorite yeast?