Advice with not baking with a leavening agent or yeast

[Lgraber]

I am looking to see if anyone out there can give me a little help with baking without yeast or a leavening agent. My teenage daughter and I have issues with using baking soda, baking powder or yeast just to make baked goods fluffy and not so dense treats. Also, I can't use regular pizza dough and help make that rise too. Any guidance would be extremely appreciative. Thank you in advance.

 

[Ima]

For bread: If you and your daughters have issues with commercial yeast, then perhaps create a sourdough starter (the King Arthur website has instructions) and use that instead of commercial yeast. Sourdough starters generally rely on non-commercial naturally occurring yeasts - for example yeast that is already on rye.

For cakes: Angel Food cakes use eggs (whites whisked to soft or stiff peaks) as the leavening agent - no baking powder or bicarbonate of soda. There's also no leavening agent in brownies.

 

[Mona]

If you need to bake without yeast or leavening agents, try using eggs to help provide lift, or substitute buttermilk or yogurt for moisture and some fluffiness. Carbonated water or soda can also add lightness to your treats. For pizza dough, consider using a recipe that combines baking soda with an acid like vinegar to help the dough rise. Additionally, pureed fruits or vegetables can add moisture and a bit of rise, and alternative flours like almond or coconut might work well too.