I may have missed earlier discussions on this but I was wondering how many of you - if any - out there find you have issues with yeast/yeast extract once you realise you have gluten problems and then cut out gluten? In my case, I have Dermatitis Herpetiformis and feel and see reactions very soon after ingestion, it seems to be limited to foods with yeast extract (often as a flavouring in crisps, stocks, pates etc) as I do not react to a dram or two of single malt whisky nor to up to 2 glasses of red or white wine. Although I bake cakes, muffins, cookies etc I have yet to try baking gf bread so I've not tried baking with yeast - I wonder whether that would pose a problem? However the DS Ciabatta rolls which I eat do not cause a reaction. Would be interested to hear what others have to say, thanks!