Gluten-Free Solutions
Why “Gluten-Free” matters in yeast & ingredients
In a market where coeliac disease, gluten sensitivities, and consumer demand for clean-label free-from foods are growing, offering trusted gluten-free yeast and related ingredients gives brands differentiation, regulatory safety, and more consumer trust.
At MH Bioreal, we align with Agrano’s efforts to support certified gluten-free yeast options, giving manufacturers the flexibility to create organic, gluten-free baked goods and savoury products without efficacy compromise.
What Agrano / BIOREAL® offers on gluten-free yeast
BIOREAL® Dried Organic Gluten-Free Instant Yeast: a variant engineered from selected yeast strains grown on gluten-free organic substrates. This product is certified gluten-free and suitable for gluten-free bread formulations.
In Agrano’s FAQ, they note that their standard organic active dry yeast is derived from gluten-containing grains, which are metabolised in fermentation. Therefore traces may remain. For strict gluten-intolerant applications, they provide special gluten-free lots which are analysed for gluten and declared safe.
These gluten-free yeast products still carry organic, non-GMO, additive-free credentials — no chemical washes, no synthetic agents.
So, MH Bioreal can position these specially tested yeast lines as safe, functional, organic gluten-free yeast for industrial and artisan customers.
Benefits to your gluten-free formulations
| Challenge in GF bakery | What BIOREAL GF yeast contributes |
|---|---|
| Weak rise or poor gas retention | The selected yeast strains are robust in gluten-free media — designed for neutral to sensitive matrices. |
| Allergen & regulatory compliance | Certified gluten-free lots mitigate risk of cross-contamination or residual gluten tags. |
| Clean-label integrity | No extraneous ingredients, no chemical processing — everything remains organic and transparent. |
| Versatility | Works in bread, buns, pizza bases, and more — same yeast principles as conventional baking but formulated for GF systems. |
Even though fermentation metabolises the grain substrate, residual gluten can remain in standard yeast lines — so always verify gluten-free certification for your batch.
The gluten-free versions are produced in dedicated or controlled environments and undergo batch-level gluten testing.
Performance differences: gluten-free matrices are more challenging (no gluten network), so adjust your hydration, proofing time or dough handling accordingly when applying GF yeast.
Storage conditions matter — organic yeast without chemical stabilisers is more temperature sensitive (don’t store above ~20–25°C).
Applications
| Category | Role of BIOREAL® Gluten-Free Yeast & Complementary Organics | Formulation notes (GF systems) |
|---|---|---|
| Gluten-free breads & rolls | Primary leavening; develops fermentation aroma; supports open, moist crumb. | Use hydrocolloids (e.g., psyllium/xanthan) for gas retention; increase hydration vs wheat; proof to volume, not time. |
| Pizza bases & flatbreads (GF) | Lift and flavour; improves edge blistering and oven spring. | Higher water (75–90% flour basis) and oil 2–4% help extensibility; par-bake for structure. |
| Enriched doughs (buns, brioche-style, sweet GF) | Balances sweetness/fat; contributes fermentation notes without bitterness. | Stage sugar additions; avoid osmotic stress by prefermenting a portion of starches. |
| Ready dry mixes (GF bread/pizza kits) | Inclusion as instant GF yeast for consumer-friendly mixes; stable performance. | Include clear liquid ratio guidance; add emulsifier-free hydrocolloid blend for consistency. |
| Crackers & savoury snacks (GF) | Light aeration and flavour; pairs with organic yeast extract for umami depth. | Short fermentation to avoid excessive spread; finish with low moisture for crispness. |
| Plant-based & free-from bakery | Supports clean-label claims; complements organic baking powder in hybrid leavening. | Use dual leavening (yeast + baking powder) for uniform lift in dense matrices. |
| GF sourdough-style methods | Controlled preferments for aroma; combine with nutritional yeast powder for body. | Preferment 20–30% of total flour with yeast; monitor acidity to protect yeast activity. |
Performance varies by starch system (rice, sorghum, buckwheat, tapioca, potato). Bench-test hydration, proofing and bake profile for each matrix.
Technical guidance (GF bakeries & manufacturers)
- Yeast type: Use BIOREAL® certified gluten-free instant yeast for coeliac-safe products; standard organic yeast may contain traces from grain substrates.
- Dosing: Start 0.8–1.2% (baker’s %) in lean doughs; up to ~2.0% in sugar/fat-rich doughs.
- Hydration & binders: GF systems need higher water and a binder system (psyllium, xanthan, HPMC) for gas retention.
- Salt & sugar: Salt 1.6–2.0% improves structure; manage sugars to prevent yeast inhibition in sweet doughs.
- Process: Mix to full dispersion (no gluten development); proof warm and humid; bake to internal temp ≥96 °C for set crumb.
- Storage: Keep yeast <25 °C, dry, sealed; avoid thermal shocks. Rotate stock FIFO for potency.
Gluten-free assurance & cross-contact control
- Certified GF yeast: Request batch documentation (GF certificate, TDS, COA) for each lot.
- Segregation: Dedicated scoops, totes and mixing bowls; colour-coded utensils and closed containers.
- Line prep: Clean-down verification (visual + rapid protein/gluten swabs) before GF runs.
- Staging: Schedule GF production first in the day; isolate cooling/packing areas.
- Labelling: Declare GF compliance per AU standards; retain records for audits.
BIOREAL® GF yeast is produced on gluten-free substrates and batch-tested. Always verify documentation for your compliance program.
FAQs
Is all BIOREAL® yeast gluten-free?
No. Standard organic yeast may carry trace gluten from grain substrates. Use the certified gluten-free BIOREAL® yeast variant for coeliac-safe products and obtain batch certificates.
Does GF yeast perform like regular yeast?
Yes, in a properly formulated GF matrix. Adjust hydration, add binders, and proof to volume. Expect similar fermentation aroma and lift.
Recommended yeast dosage for GF bread?
Start around 0.8–1.2% of flour weight (baker’s %). For sweet/enriched doughs, up to ~2.0%. Optimise via bench trials.
How do I keep crumbs from collapsing?
Increase water, include a binder system (psyllium/xanthan/HPMC), avoid over-proofing, and bake to full internal set.
Can I combine yeast with baking powder in GF?
Yes. A hybrid system (yeast + organic baking powder) often gives more uniform lift and better eating quality in dense GF doughs.
What documents do I need for audits?
Batch-specific GF certificate, TDS, COA, and your internal sanitation/segregation records.
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