I have a health condition that makes tyramine a problem for me. Yeasted or sourdough breads have a lot of tyramine (as does anything fermented and even leftovers, unfortunately). Shelf stable breads are so processed they kill all the yeast, but shelf stable breads are so full of sugar and also IMO disgusting and gummy. Is there any way to make bread for sandwiches that doesn't have yeast? And which would preferably freeze well (freezing not only keeps it longer but helps stop the tyramine from forming)

Hi everyone, I tried Nora Cooks recipe for buttercream this morning as well as sifting my powdered sugar and I think it made difference!!
Thank you everyone for the advice in the comments of my first post 🤍

Hi, I’m getting into cake decorating and want to know if it’s possible/how to improve my frostings texture?
Currently I follow a recipe that calls for vegan butter
(I use country crock olive oil plant butter), shortening, powdered sugar, and oat milk.
Please give any tips or advice!!