I am doing research to find out about gluten free & baker's yeast free cooking. my husband has been dealing with eczema for a while. Allergy skin tests showed reaction to Wheat, so we went gluten free about a year ago, the rash improved but has not gone away, so we did a food sensitivity test which showed high reaction to Baker's Yeast. Websites on Baker's Yeast insensitivity are very confusing. I am looking to figure out how to cook. I read everywhere that you should include yeast extract too. Anyone have any suggestions?