Ingredients associated with "Bakers yeast allergy":

These are the ingredients that we have associated with the bakers yeast allergen. If bakers yeast is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Active dry yeast - dehydrated yeast culture that is convenient to work with
  • Bagel - a leavened, doughnut-shaped, firm-textured roll, with a brownish glazed surface, made of dough first poached and then baked
  • Bakers yeast - A commercial preparation consisting of dried cells of one or more strains of the fungus used as a leavening in baking
  • Bite-size cheddar cheese fish crackers - small cheddar snack crackers in the shape of fish
  • Bolillo - mexican roll about 6 inches long and shaped like a football; has a crisp brown crust and often used to make sandwiches
  • Bread - staple food prepared by baking, steaming, or frying dough; can consist of flour, water, salt, and a leavening agent such as yeast
  • Bread crumbs - small particles of dry or very dry bread, which are used for breading foods, topping casseroles, etc; commercial varieties may contain milk, onions and other allergens
  • Bread dough - any of various doughs for bread
  • Bread rolls - piece of bread, round and small
  • Buns - any of a wide variety of variously shaped bread rolls, usually leavened and slightly sweetened or plain
  • Corn tortilla - thin, unleavened flat bread made from finely ground maize
  • Cornbread - quick bread containing cornmeal
  • Crackers - dry, thin, crispy and savory biscuit
  • Crescent dinner rolls - a puff pastry that is flaky, buttery, and named for the crescent shape
  • Croissant - a puff pastry that is flaky, buttery, and named for the crescent shape
  • Croutons - small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads
  • English muffin - flat muffin made from yeast dough
  • Flour tortilla - thin, unleavened flat bread made from finely ground wheat flour
  • French bread - traditional french bread has a hard, dark brown crust and many large air pockets
  • Frozen bread dough - bread dough that has been frozen for commercial sales, then thawed again for cooking
  • Graham cracker - semisweet whole wheat cracker
  • Graham cracker crumb - semisweet whole wheat cracker, broken into crumbs
  • Hamburger buns - a sliced bread roll, usually leavened and slightly sweetened or plain
  • Israeli couscous - not couscous, but a pasta which is toasted to dry
  • Italian bread - bread with a dark, hard crust and a slightly chewy interior
  • Miniature pretzels - smaller variety of pretzels
  • Pita bread - round, flat Middle Eastern bread
  • Pita chip - chip made from pita bread
  • Pretzels - baked snack, commonly twisted into a knot-like shape
  • Refrigerated crusty french loaf - french bread dough that has been frozen for commerical sales, then thawed again for cooking
  • Saltine - thin, usually square cracker made from white flour, shortening, yeast and baking soda; some are sprinkled with salt
  • Taco chips - chips made from corn tortilla, cut into wedges and then baked
  • Tortilla - thin, unleavened flat bread made from wheat flour
  • Tortilla chips - snack food made from corn tortilla, cut into wedges and then baked
  • Wheat bread - bread made from whole-wheat flour and enriched white flour
  • Wheat tortilla - thin, unleavened flat bread made from wheat flour
  • White bread - any light or white colored bread that is made from bleached flour
  • Whole wheat tortilla - thin, unleavened flat bread made from wheat flour

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