I have been dealing with food allergies for the past several years. One major allergy is yeast. I can't eat any mass produced baked goods without yeast because they could be cross-contaminated where they were made. Yeast is used as a flavoring in many goods, including canned soup and processed meat. My soups have to be homemade. When I finally found a chicken broth without yeast it didn't even taste like chicken.
The products I can't consume is any alcohol drink or anything else fermented, such as vinegar, soy sauce, yogurt or honey. Breakfast foods have become very difficult. I can no longer eat molasses, brown sugar, corn, oats, maple syrup, or honey. Bovine milk is ruled out. I've been trying to bake something for breakfast. This past year I figured out I can no longer use baking powder because it has cornstarch in it.
I've recently tried using cream of tartar and baking soda together to replace baking powder. My digestive system still hasn't been happy. After making yummy carrot raisin bars tonight, I have problems again. A fact from high school chemistry many, many years ago popped into my head. If one chemical has all or part of another in its structure it's related. I checked PubChem. I found out that yeast produces ethanol. I found its chemical structure. I found the chemical structure for the major chemical in cream of tartar. It wholly contains ethanol. Here is the fact that I could not find on the Internet: Cream of tartar contains ethanol. If you are allergic to ethanol, you are allergic to cream of tartar. You're very welcome. Time to figure out another substitute.
