Ask the chef

Ingredient substitute

What can you use instead of yeast?

Baking powder, Baking soda + acid (lemon/vinegar) and Sourdough starter are the easiest swaps. Below: 3 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Baking powder. Use the same amount. Quick breads only — cannot make yeasted bread.

Adjust: Not for sandwich bread, pizza, dinner rolls.

  1. Baking powder

    Changes flavor or texture

    Use the same amount (ratio 1:1)

    Quick breads only — cannot make yeasted bread.

    Flavor
    Less complex.
    Texture
    Denser, no chew.
    Moisture
    Same.
    Adjust
    Not for sandwich bread, pizza, dinner rolls.
    Best for
    Quick breads, Soda bread

  2. Baking soda + acid (lemon/vinegar)

    Changes flavor or texture

    Amount depends on the recipe (ratio per recipe)

    Quick leavening only.

    Flavor
    Less complex.
    Texture
    Dense, no gluten structure.
    Moisture
    Same.
    Adjust
    Not for yeasted-style bread.
    Best for
    Flatbread, Soda bread

  3. Sourdough starter

    Technique swap

    Amount depends on the starter (ratio per starter)

    Replace yeast with 1 cup active starter.

    Flavor
    Tangy.
    Texture
    Same yeasty structure.
    Moisture
    Reduce other liquid.
    Adjust
    Use 1 cup starter for 1 packet yeast. Requires longer rise.
    Best for
    Any yeasted bread

Common questions

What is the best substitute for yeast?

Baking powder is the closest swap. Use the same amount. Quick breads only — cannot make yeasted bread.

How much should I use instead of yeast?

It depends on the swap. Baking powder: Use the same amount. Baking soda + acid (lemon/vinegar): Amount depends on the recipe. Sourdough starter: Amount depends on the starter.

Recipes that use yeast

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

Open the substitution toolAsk the chef