This salt free version of Jim Lahey's popular no-knead bread is chewy and crusty. Start with the basic dough recipe and add your favorite flavor variation, like caramelized shallots and thyme, or black pepper and Swiss cheese. The possibilities are endless! Servings: Makes 1 round boule breadSodium: Less than 5 mg for the entire loaf, see below for sodium content for flavor variationsTime: 30 minutes active, 15-21 hours inactive Ingredients for the basic dough:400 g (3 1/3 cups) bread…

Low Sodium Dinner Rolls (hamburger buns) – Kidney Community Kitchen

Flaky, buttery biscuits without all the sodium!

I don’t ever remember having biscuits served at meals during my childhood. Those living in the South were very lucky to have wonderful homemade biscuits at mealtimes. I know a man who said his family was very poor. His single Mom made biscuits for the 5 boys in the family every day. She whipped up 60 biscuits to feed her sons with nothing else but butter for breakfast, lunch, and dinner - every day. And he still loves her biscuits. Biscuits are called magical, fluffy, light, airy, moist and…

This yummy homemade low-sodium sourdough bread is perfect for sandwiches, or as toast in the morning. You can also dip it in soup, or make some garlic bread with it for an Italian dish.

This low sodium wheat bread recipe is made with 5 simple ingredients and is a delicious and healthy bread with less salt added!

We’re three years into our low sodium lifestyle and I generally don’t crave fast food with two exceptions: McDonald’s egg McMuffins and In-N-Out, where you can apparently order an unsalted patty and unsalted fries, though I haven’t tried. Thankfully a really tasty homemade egg McMuffin isn’t out of reach. If you can get a Trader Joe’s English muffin and some lower sodium Canadian bacon, it’s as easy as steaming an egg. Or for an even lower sodium option, try making your own English muffins…

As promised, here are some of my favorite low sodium buns and rolls recipes. I keep the individual rolls in my freezer. That way I’ve always got the makings for a quick breakfast or lunch. Please note that I always decrease the salt and yeast amounts accordingly. Other than with bagels, the dough for rolls should be fairly soft, so I try very hard to not add too much flour to the dough. That’s especially true when working with whole wheat flour. I usually hold back anywhere from 2…