Question about yeast

My son is allergic to brewers and bakers yeast. Is the sourdough starter made without added yeast, the same as brewers yeast and/or bakers yeast?

Yes. Sourdough uses a wild yeast, or contains yeast which is several generations away from baker’s yeast.
I would ASSUME your son would react to it. I would.

I found a recipe for bread which stated it didn’t contain yeast, but when I read the recipe, it allowed the dough to ferment ‘naturally’, which means it was depending on the wild yeast which are almost everywhere.

If your son can’t handle yeast, mold may be a problem too. Fermented foods contain mold—vinegar (which includes ALL condiments!), unwashed vegetables, canned foods, cheese, etc. I hope he isn’t that sensitive. If he IS that sensitive, I suggest the cookbook Feast Without Yeast. I wrote about it in the post about the young children with allergies, in this Allergy Support Group section.
Hope this helps.

We’re really not sure how sensitive he is. He’s been sick for about 2 years (he’s 27) and he has had so many tests done in the past 2 years. He had the skin prick test done last year and came back that he was allergic to “everything” except 3 things. Recently he had the Immuno 1 IgG food sensitivity test done. It came back that he was highly allergic to brewers and bakers yeast, cow’s milk and other things…which adds up because we thought he had Candida A., but the tests did not show that he had that.
He is not, however, gluten intolerant.

I’m glad he’s not gluten intolerant. (I’m not either. Maybe that shows he’s developed these problems and wasn’t born with them?)
Feast Without Yeast might help him.
I’m recovering from Candida, too, and a diet for Candida relief would help, even if tests didn’t reveal that problem. Maybe the test was wrong. ;-)
But he’s better off without any form of yeast or mold, probably. Hope you’re able to find help.

Hi, I am new onthis site. Wondered if you have found any good recipes for bread without yeast and without wheat?
Kfarming

Rice Bread

Wet Ingredients:
2 large eggs, beaten (could use EnerG egg replacer)
1 cup milk (any kind of milk, almond, etc)
2 T light, cold pressed oil
1-3 T honey or 1 1/2-2 T maple syrup

Dry Ingredients:
2 1/2 cups brown rice flour
1/4 cup tapioca flour or amaranth flour
1 tsp cream of tartar
1/2-1 tsp baking soda
1/2 tsp sea salt
1/4 tsp allspice or cinnamon

Preheat oven to 350. Beat the eggs well, add the rest of wet ingredients and mix well. sift the dry ingredients in a separate bowl then slowly add them to wet ingredients beating briskly with a wire whisk. Pour batter into a lightly oiled and floured bread pan and smooth top of batter so it is evenly spread. Bake 45-50 minutes. When bread is well browned remove from oven and let cool for 15 minutes before slicing.

I’m allergic to yeast; among other things and was wondering if anyone has some other ideas for “fillers”. ...Club Crackers and Bisquits just aren’t doing it for me anymore lol.