If you are avoiding baking power as well as yeast, that makes it harder.
Sour dough may be OK. It is primarily bacteria-driven (lactobacillus), but often contains saccharomyces yeast as well, and it would be hard to know if it is really yeast free for a particular batch.
Or you’ll have to stick to flat bread which is nothing like the delicious breads you’re used to.
If you find something suitable, do please drop by and share what you’ve found (the info not the bread!)
]]>I can’t give you a definitive answer at present, but here is the best information I have on hand.
Sourdough uses the bacteria Lactobacillus as the primary leavening agent, but generally also contains either Candida milleri or Saccharomyces exiguus, two types of yeast.
You may end up with a ‘low yeast’ bread, but then again, it may not be suitable for you.
]]>These ulcers stay for nearly a week and is extremely annoying.
Also when I eat yeast my mouth and lips dry up. My lips turn whitish and make it hard to talk. Also when I eat yeast I get a stomachache, and usually reaction starts 1-2 days after, which made it really hard. Also I have been getting skin damage because of eating yeast; the yeast caused part of my skin to swell.
I was wondering if there were any people with more severe conditions
]]>I understand your confusion, LL.
I suggest that you avoid everything on all the lists you can find. Hopefully you will then feel better.
When you do feel better, you can start including foods from the exclusion list, one-by-one. Wait a few days before adding the next.
As long as you feel well, you can keep adding foods.
Sugar is best avoided, period. It is bad for your health, allergies or no. In practice, eliminating all sugar is difficult and probably not necessary. The key is to reduce it to a small amount. The less you eat, the less you miss it.
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