<<Disclaimer: Verify this information before applying it to your situation.>> Original Question: "I have a receipe for GF bread which tastes a bit too yeast-y for me. What I would like to know is: Is there a quantative trade-off I could make between yeast and, say, baking powder? I.e., If the receipe calls for 1 1/2 teasp. yeast, can I use 1 teasp. yeast and 1/2 teasp. baking powder? I would prefer to take an educated guess at this, rather than a shot in the dark." Thanks to everyone who responded to my post, though noone really answered the question. I did get some requests for the receipe, so will attach it to the end of this message. However, as I mentioned to Sally, everyone has different tastes, so this is by no means a definative bread receipe. I found it's best to read about the properties of the flours, and then mix them according to your own preference. As an example, before I went on a Gf diet, I liked chewy bread (hence more tapioca flour) and egg bread (hence 3 eggs instead of 2). Yeast, as Jeff mentioned, is a biological entity that matabolizes food (sugar) to produce carbon dioxide to make the bread rise. The heat to cook the bread at the end kills the yeast. Another leavening agent that uses a chemical reaction, brought on by heat, to produce carbon dioxide is baking powder. I can only guess that this could be used for some of the yeast. As noone else appears to have tried this trade-off, I will attempt it the next time I make bread and let everyone know how things go. Thanks to Nathan for suggesting I use less yeast, but let it rise longer. However, I am using a bread machine, so am locked into a certain cycle time. ========================================== Beth's Basic Bread This receipe is used in a Welbilt 1-lb bread machine. Even thought the bread machine warms the ingredients before starting, I still have the best luck when all ingredients are at room temperature. Since eggs are not good to leave out, I end up warming them with the melted butter to get both to room temperature. Dry ingredients: 2 c GF flour 1/2 c white rice flour 1/2 c brown rice flour 1/2 c tapioca flour 1/2 c potato starch flour 1 3/4 teaspoons xanthan gum 1 teaspoon salt 1/3 c dry skim milk 1/4 teaspoon lecithin Liquid Ingredients: 3 tablespoons butter, melted 3 large eggs 1 teaspoon vinegar Yeast Mix: 1/2 c water 2 tablespoons granulated sugar 1 1/2 teaspoons active dry yeast INGREDIENT PREPARATION Dry Ingredients: Sift flours and stir together. Sift mixture several times. Add rest of dry ingredients. Stir together. Liquid Ingredients: Melt butter. Add eggs and vinegar to melted butter. Test to see when all are room temperature (not hot or cold to touch on inside of wrist). Yeast Mix: Add sugar and yeast to room temperature water and stir together. Add dry ingredients, then liquid ingredients, then yeast mix to bread pan. AUTOMATIC BREAD PROGRAM * Press SELECT for Light. Bread will be ready in 2 hrs, 50 min. * Press START. Nothing will seem to happen at first, but the machine is actually warming the ingredients. * Check dough consistancy once kneeding starts. After warming, the machine will clunk a few times (mixing), then whir (kneeding). After a minute of whirring, check the consistancy of the dough. If too dry (dough looks cracked), add room temperature water a Tablespoon at a time til correct consistancy. * After baking, press STOP/RESET. Remove bread from bread machine and pan. Cool on rack.