What is the biggest concern when making bread in relation to dietary restrictions?

When considering dietary restrictions in bread-making, the use of animal shortening stands out as a significant concern. Many individuals adhere to specific dietary practices that exclude animal products for ethical, health, or religious reasons, such as vegans or vegetarians. Animal shortening, often derived from lard or tallow, would not align with these dietary choices.

On the other hand, while flour, sugar, and yeast are also important components in bread-making, they tend to be more universally accepted across various dietary restrictions. Flour can be chosen to accommodate gluten-free diets if necessary, and sugar is typically not a concern unless someone is avoiding refined sugars or following strict dietary guidelines. Yeast is generally accepted in most diets, although some individuals may have sensitivities or allergies to certain yeasts. Therefore, the presence of animal shortening in recipes poses a more direct conflict with a broader range of dietary restrictions compared to the other ingredients.