When I’m baking bread gluten-free and allergen-free my choice is always quick rising yeast over active dry yeast.
I choose quick rising yeast because it’s easy and it’s fast. I also choose it because it simply makes sense when baking with gluten-free grains.
Active dry yeast is called for in most wheat-based recipes, and that makes sense too – the gluten needs time to develop, as does the active dry yeast. When baking gluten-free, there is no need to proof the dough for hours, so it makes sense to choose the faster acting yeast. Quick rising yeast is the gluten-free bread baker's best friend!
Here’s my latest video, which describes how to use quick-rising yeast:
Quick rising yeast is also called rapid rise yeast or instant yeast. Like active dry yeast, you should store it in the refrigerator or freezer once opened.
You can learn a lot more about yeast and other gluten-free and allergen-free baking tips and tricks in the Crash Course Features in Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts .