Breads provide a large percentage of the sodium in many people’s diets. Our goal is to reduce the sodium as much as possible while still yielding a good-tasting bread. These are low sodium bread recipes that our family has tried and enjoyed.
Low Sodium Quick Bread:
Quick bread is bread that uses baking powder or baking soda for the leavening. The salt in quick bread recipes is only for taste and does not affect the leavening. Thus, you can omit as much as you want.
To reduce (or remove) the sodium in your favorite quick bread recipes try the following approach:
- Avoid bread as much as possible while you are getting used to the taste of other low sodium foods.
- Once your palate is used to the taste of low sodium food, try one of your favorite quick bread recipes. Use low sodium baking powder and reduce the salt in the recipe by half the first time you make the recipe. If you can still taste the salt in the bread, reduce the sodium by half again the next time you make the recipe. Continue this process until you either remove all salt or find a reduced sodium level that tastes good to you. Your goal is to reduce the sodium as much as possible while still yielding a low sodium that tastes good to you. (When we make quick bread, we typically use only 1/4 tsp salt per 1 cup flour for plain bread, and 1/8 tsp salt or less when we make quick bread that contains spices or fruit.)
It’s easy to make low sodium quick bread recipes when you use our no sodium baking mix:
Recipes that use our no sodium baking mix:
Other Low Sodium Quick Bread Recipes:
Apple Butter Spice Bread (with whole wheat, apple butter, raisins, and nuts)
Corn Tortilla Crepes (very easy, no sodium tortilla)
Morning Glory Muffins (with whole wheat, oat bran, applesauce, carrots, raisins, walnuts, and coconut)
Pumpkin Spice Bread (with pumpkin, raisins, and nuts)
Sausage Cheese Drop Biscuits (uses no-salt breakfast sausage or no-salt Italian sausage)
Low Sodium Yeast Bread:
The salt in yeast bread recipe has several purposes, including keeping the yeast from rising too much. If you aren’t careful when you reduce the salt in a yeast bread recipe, you can end up with bread dough that rises quickly and then falls, resulting in very unattractive bread. In addition, we have found that a small amount of salt is needed in yeast breads so the bread isn’t too dull.
Our solution has been to reduce the salt in yeast bread recipes to 1/4 teaspoon per loaf, and to reduce the yeast by half. Then we added checks to the rising times to make sure the dough doesn’t over-rise. This approach has worked well to provide us with the following very flavorful low-sodium yeast bread recipes:
Low Sodium Yeast Bread Recipes:
