Yeast is the most important ingredient in bread baking. It makes the dough rise and become squashy and flexible. You can use dry or fresh yeast for your recipe. However, you must always follow the different instructions. Dry yeast can be mixed directly into the flour and worked into a dough with the rest of the ingredients for the recipe. Fresh yeast, on the other hand, needs to be dissolved in water or milk before it can be poured into the gluten-free flour. Ensure that the liquid you add to the dough is always lukewarm, but no warmer than 40 ºC, and that the fresh yeast is completely dissolved before the sugar or fat are mixed into the dough. This is necessary because the effect of the yeast will be impaired if it comes into contact with these ingredients in its solid state.
The rise of the dough is primarily influenced by the temperature. For the optimum effect, the dough should rise at room temperature.