Use Yeast Instead of Baking Powder

Yeast is a leavening agent. Baking powder is also a leavening agent. This has led many to believe they can be used interchangeably in recipes, from bread to cookies and more.

While it's perfectly possible to substitute yeast for baking powder, we don't necessarily recommend it. Because not only does it take longer to make your favorite treats, but the texture and taste change as well.

Unless you're following a recipe with yeast instead of baking soda, we recommend using other baking powder substitutes like self-raising flour or a lemon juice and baking soda mixture.

Could We Use Yeast Instead of Baking Powder

You can use yeast instead of baking powder in recipes. In fact, some people may prefer the texture and taste of yeast over baking powder.

It's important to note, however, that while both baking powder and yeast are leavening agents, they work differently.

• Yeast is a living organism that feeds on sugar, expelling carbon dioxide to properly leaven bread dough.

• Baking powder is a chemical leavening agent that produces carbon dioxide when exposed to moisture in the batter.

How to Use Yeast Instead of Baking Powder

If you're keen to use yeast instead of baking powder in your desserts, you need to know how to do it right. It's not as easy as mixing the ingredients and putting the pan in the oven. Some additional steps are required.

Activate Yeast

If you're using active yeast to make a treat, you must first activate it in water. The optimum temperature to "activate" is between 105°F and 115°F.

If you use a temperature lower than 105°F, your yeast may not activate, or it may take a long time to activate. If the water temperature exceeds 115°F, you risk killing the active yeast, making it ineffective.

Let the yeast sit for about ten minutes before adding the remaining ingredients.

If you're using instant yeast or RapidRise yeast, you don't need to activate it.

Mix Ingredients 

Now that your yeast has been activated, it's time to start mixing!

• Add instant yeast to your dry ingredients.
• After mixing the wet and dry ingredients, the active yeast is added last.

Let the Batter Rise

Like baking bread, you need to allow the batter to "rise" before baking. To do this, just leave the batter in the mixing bowl or place it in a baking dish. Wrap tightly in plastic wrap and let rise for about an hour or more, if desired.

On warm days, you can place the batter on the countertop. If it's too cold, consider placing the bowl or pan in the oven. Don't turn on the oven, though.

Bake as Usual

Once the batter has risen, it's time for the final step: baking! Make sure to pour the batter from the mixing bowl into the correct baking pan. Then, bake as you normally would.

Just keep in mind that using yeast instead of baking powder may change the texture and flavor, which is why we don't recommend using it as a substitute unless you absolutely must. However, although the results will vary, they will still be great to chew on!