There are several yeast alternatives you can use in a bread maker. Remember that the bread’s texture and rise will differ depending on the choice. 

• Baking Powder: An equal mix of baking soda and cream of tartar can serve as a substitute for commercial baking powder. Add 1 to 1 1/2 teaspoons of baking powder for each cup of flour. The bread will have a cake-like texture.
• Baking Soda Paired with Acidic Ingredients: A great alternative to yeast is the combination of baking soda with an acidic component. When blended, they trigger a similar leavening effect as baking powder. Using baking soda or an acid individually won’t result in a rise in your baked items. It’s essential to mix soda with acid to initiate the desired reaction. Some acidic ingredients that complement baking soda to mimic the rising effect of yeast are:

• juice from lemons
• tangy buttermilk
• equal parts milk and vinegar
• Sourdough Starter: A well-fed and active sourdough starter can be used in place of commercial yeast. This will give the bread a tangy flavor and require a longer fermentation. 
• Eggs: In specific recipes, particularly for more decadent breads, eggs can provide structure and lift. 
• Self-Rising Flour: This flour already contains baking powder and salt, so it can be used in recipes to provide a lift.
• Quick Breads: Consider making quick breads that don’t require yeast, such as banana bread or zucchini bread. They rely on baking powder or baking soda for the rise.

When using alternatives, the bread’s texture, taste, and rise will vary compared to traditional yeast bread. It’s a good idea to experiment to find the right proportions and ingredients that suit your taste and preference.