topic salt substitue in Community Chat

salt substitue

magnus — Sun, 02 Feb 2014 16:23:36 GMT

Does anyoe know if I can use a salt sunstitue in my bread receipe or will it effect the rising process? My husband can no longer have salt and I am trying to adjust my cookingg. Thank you

Re: salt substitue

brii — Sun, 02 Feb 2014 16:31:41 GMT

Check with your doctor. Many salt substitutes contain sodium

Re: salt substitue

magnus — Sun, 02 Feb 2014 16:36:04 GMT

Bri. Thanks for the heads ups , I did make sure the one I bought has no sodium. I'm just not sure if the dough will rise without actual salt.

Re: salt substitue

Preds — Sun, 02 Feb 2014 16:37:59 GMT

Might check online for salt free bread recipes. I know I have seen them, but can't remember exactly where since I didn't/don't need them yet.

ETA: From Cooks.com

2 c. lukewarm water
3 tbsp. vegetable oil
3 tbsp. sugar
2 pkgs. rapid rise yeast
5-6 c. flour

Put water in large bowl. Add oil and sugar, then yeast. Mix in a little flour and let stand a few minutes until bubbles start to form. Stir in flour (may use mixer) until thick batter. Then add flour slowly until dough starts to come from sides of bowl.

Turn onto floured surface, round into ball. Cover with bowl. Let stand 10 minutes. Knead, adding flour if necessary so it isn't sticky. Dough should feel smooth and soft.

Put into well oiled bowl. Turn so it is covered with oil. Cover with towel. Should double in size in about half hour or a little more. Punch down and divide into 2 loaves.

Put into well oiled or sprayed 9 5/8 x 5 1/2 x 2 3/4 inch pans. Oil tops, let rise until doubled in size. Set in oven. Turn heat to 350 degrees. Bake about an hour or until loaves are brown on top and pull away from sides of pan. Put on rack to cool. Makes excellent toast. If cut into 16 slices, 97 calories per slice.

Re: salt substitue

brii — Sun, 02 Feb 2014 16:41:31 GMT

I know my mom made homemade bread without any salt. I think salt affects flavor more than rising. Good luck!

Re: salt substitue

CelticCrafter — Sun, 02 Feb 2014 16:43:34 GMT

If you are using a bread machine, the substitute will not work and you can't eliminate the regular salt.
If you are doing it the traditional way, it can be eliminated but you need to reduce your proofing time so yo don't get larger air pockets in the dough.

Re: salt substitue

KYToby — Sun, 02 Feb 2014 18:39:45 GMT

Salt retards yeast and does affect rising. If you take a normal recipe, use no salt or a substitute, the likelihood is the bread will rise faster than planned (which could be disastrous if it overflows the bowl or bread machine). Look for low or no-salt recipes instead.

BTW, most salt substitutes do not contain sodium, they contain potassium,,, which (for some people) can have negative health effects.

Re: salt substitue

Blahblahvampemer — Sun, 02 Feb 2014 22:55:56 GMT

I would do a lot of research on the substitutes because many of them are worse than the real thing.

Also, ask the doctor if it's really vital to cut salt, or if they're just following the basic guidelines. There IS a difference between the two situations. We're now finding out that the salt guidelines are wrong, and that unless someone is sensitive themselves, there may be no reason to cut back.

Good luck!