Substitutions / active dry yeast
What to use instead of active dry yeast
Use instant yeast at 3/4 tsp / 1 tsp. No proofing needed — add it directly to dry ingredients, and rise times are slightly faster.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Instant yeast | 3/4 tsp / 1 tsp | No proofing needed — add it directly to dry ingredients, and rise times are slightly faster. |
| Fresh yeast | 2.5g / 1 tsp | More perishable and harder to find, but works well; dissolve in warm water before using. |
| Baking powder | 1:1 | Only works for quick breads and batters — gives no yeast flavor and relies on chemical leavening, not fermentation. |
How much is a cup of active dry yeast?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh active dry yeast in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.