Allergen note
Baker's yeast is not a common allergen, and true yeast allergy is rare. The foods it goes into, such as bread, pizza dough and buns, usually contain wheat and sometimes milk, egg or sesame, so introduce those allergens one at a time and check labels.
How to serve
Dry yeast is not eaten on its own; babies get it baked into bread and doughs. From about 6 months, offer lightly toasted strips of low-salt bread or soft homemade flatbread, and toddlers can share pizza bases and rolls. Nutritional yeast is a different, inactive product that is sprinkled on food.
Preparation
Dissolve the yeast in lukewarm water or milk, knead it into the dough, let it rise, and bake until cooked through, which inactivates the yeast. Never give raw or unbaked dough, which contains live yeast and raw flour that can carry harmful bacteria, and keep salt low in homemade bread.
Texture and choking risk
Dry yeast granules are only used in cooking, so the choking concern comes from the bread they make: soft, fresh bread can form a sticky ball in the mouth. Toast it lightly, cut it into finger-length strips, avoid big chunks of doughy rolls, and supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries dry yeast, note any reaction and see it in the allergen tracker.
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