No-Bake Key Lime Yogurt Pie


9 Best Diet Snacks for When You’re Trying to Cut Back on Sodium
This is very high by the way.. The producers believe they may therefore claim sea salt has lower sodium. What this tells me is that they have had a heavy salt diet all their life and are in serious trouble. Most of my bread recipes have no more than 2 to 5 mg sodium per serving. Many food makers inject broths into turkey or chicken or pork. If she's taking a diuretic however, she's probably also taking a potassium tablet. You can purchase baking powder and baking soda at Healthy Heart Market.

Apples with peanut butter

Layered Yogurt Fruit Salad

Greek yogurt provides important nutrients, such as calcium, magnesium, phosphorus, potassium and protein, which work together to promote strong, healthy bones.

Unfortunately, many people only think they need to focus on calcium and turn to over-the-counter supplements in order to meet their needs. However, Greek yogurt provides a complete suite of nutrients not found in calcium tablets alone.

A study of postmenopausal women conducted at Washington University School of Medicine concluded that taking in calcium directly from dairy foods, as opposed to supplements, has a more positive impact on bone health.

Another advantage of Greek yogurt is that it is naturally low in sodium. Now, you need some sodium in your diet to balance fluids, as normal fluid balance is essential for electricity conductivity, which makes your muscles contract and allows your heart to maintain a steady rhythm. If you are generally healthy, you can have up to 2, milligrams of sodium each day, according to U. Being over age 50, having a history of hypertension or suffering from kidney disease requires you to keep your intake below 1, milligrams per day.

Some varieties of traditional yogurt contain as much as double this amount of sodium. Your email address will not be published. Bone Health Greek yogurt provides important nutrients, such as calcium, magnesium, phosphorus, potassium and protein, which work together to promote strong, healthy bones. Packed with veggies and topped with a creamy homemade cilantro dressing, this easy dinner is a great healthy weeknight meal. All of our low-sodium dinner recipes contain no more than milligrams of sodium per serving and fit into a low-sodium diet.

Zuppa Toscana This creamy soup is packed with savory flavor from Italian sausage and bacon. But don't worry, we tucked in healthy ingredients too, like kale and white beans, for added nutrition and fiber to round out a healthy dinner or packable lunch.

Baked brie is a perennially popular appetizer. Here, we complement the Brie with tart cranberry sauce and bake it in pretty individual tartelettes using pre-made pie crust for an ultra-easy crowd-pleasing appetizer.

Salad on a stick is a fair food we can get behind. Threading salad ingredients onto a skewer makes for a fun presentation of this tasty salad. Be careful not to overcook the bacon as crispy bacon can be hard to skewer.

It takes just a few minutes to prepare these overnight oats and you will be all set with 4 packable healthy breakfasts to enjoy throughout the week. Use whatever milk you have on hand for this easy meal-prep breakfast recipe. This healthful snack takes advantage of the pumpkin seeds you scoop out of your jack-o-lantern or cooking pumpkin.

We had the best results when we first roasted the seeds until lightly toasted and then tossed them with egg white, which makes the seasonings stick, and cinnamon-sugar. Making your own ranch dressing mix is easy to do and cuts down on sodium and eliminates additives. We replicate the distincitive flavor of ranch with buttermilk powder in this easy roasted pumpkin seed recipe.

It's a convenient staple to have on hand for muffins and baked goods, too. Thanks to the quick-cooking power of chicken tenders, this honey-mustard chicken dinner comes together fast and easily for a family-friendly weeknight meal.

And that explains why ingested sodium chloride is useless to the body as a nutrient. Unlike natural food, sodium chloride cannot provide any free sodium ions to the body, no matter how much it dissolves in water because sodium ions remain electrostatically attached to chloride ions in an aqueous state. Sodium chloride is consumed, circulated, and excreted as sodium chloride, without ever changing its chemical structure, regardless how much it changes between an aqueous and crystallized state.

This type of inert chemical reaction never occurs in a nutrient that is metabolized by the body; it commonly occurs when a poisonous drug is consumed and eliminated.

Pharmacology texts clearly list the pharmacokinetic and pharmacodynamic properties of sodium chloride, confirming its use as a drug and a poison.

As with all other drugs, adverse effects of sodium chloride use are listed in medical books. Chronic heart failure is often a result of the left ventricle of the heart giving out from forcing against the resistance of high blood pressure in the arteries due to increased blood plasma volume from sodium intake.

It is likely that artery elasticity in younger people who consume salt helps prevent high blood pressure as their arteries dilate to compensate for extra plasma volume. However, as arteries lose elasticity with age, increased plasma volume from salt intake raises blood pressure. Water retention or edema that occurs in the cornea and other components of the eye from salt intake probably contributes to myopia or nearsightedness as the distorted eye shape causes errors of refraction. Sodium chloride, which is also used to melt ice off our roads, is highly irritating and poisonous to delicate human tissue as observed if salt gets in the eye or in a wound.

This explains why the body tries to protect tissue from harm by diluting salt with water. Water retention in the peripheral body parts like the ankles shows up as edema, and accumulated fluid retention in the abdomen contributes to ascites.

It never occurs to these professionals that their sodium chloride treatment may be worse than the disease. For example, it may be that sodium chloride poisons the body and acts as an epigenetic factor which stimulates the genetic sodium defect and generates the copious expectorant in cystic fibrous as the body attempts to rid itself of this poison. Like many other drugs that induce lung disease, salt intake is strongly linked to asthma.

Saline solutions administered to patients often have adverse effects including pneumonia, pulmonary edema, increased blood pressure, higher pulse and respiratory rate, vomiting, anxiety, and acute cardiac failure. By contrast, natural coconut water containing balanced amounts of sodium and other electrolytes does not have these adverse effects when administered intravenously in emergency cases.

For example, we need to take oxygen into our lungs to breathe, and water contains oxygen, but if we attempt to fill our lungs with water to supply oxygen we will drown. Likewise, we need to ingest natural sodium and natural chloride in our diets to remain healthy, but if we attempt to supply these with sodium chloride, we only poison our bodies while our nutritional need for useable sodium and chloride remain unfulfilled.

Natural, unsalted foods are our best source to supply these elements. Finally, some people might object that eliminating sodium chloride removes the iodine added to it as well which is necessary to consume for health.

Yet, usable iodine is present abundantly in the same natural foods, such as dark green leafy vegetables, that supply natural sources of sodium, calcium, and other elements.

Or you can call your local bookstore and order it. In the back of the book you'll find a day meal-planning guide. The recipes in the guide are in the book. You can adjust the meal planner to your tastes and desires. But use the format. You'll find just the right recipes to attain your goal. You may also have to cut some portions of some foods in half. Fresh fruits are all low in sodium.

Most fresh vegetables are low but carry some like a single medium carrot has 35 mg of sodium. Same with celery and spinach. But others like onions, potatoes, mushrooms have very little. Lettuce and other such greens are nearly zero but do have traces of sodium. A single medium tomato whole has 11 mg, so if you use a slice you can figure about 2 mg. And never, never eat anything from a can, package, box, frozen item or processed deli meats without first ensuring they are "no salt added," or contain absolutely no salt in the ingredients.

Remember too that a single cup of milk has mg of sodium. The book will be a "life-saver" for you. No other "low salt" book can match this one for your needs. He has a disease called pulmonary hypertension. Is there any kind of substitutes he can take to increase his sodium count quickly? Thank you in advance for your time. Dwelly You'll have to speak with your doctor about that since the count you gave us is a blood count. Blood sodium is not the same as ingested sodium.

Other factors may also play in his low sodium count normal range is to such as diuretics, medications and whether he is in fact ingesting too little sodium. See our web page at All About Sodium. You can learn more about blood sodium in the last paragraph of the first section. Can you tell me how many milligrams of sodium do teenage girls need per day? The answer to your question depends on many factors including overall health status.

I suggest consulting with a registered dietitian R. You may locate a R. By typing in your zip code you will receive contact information for dietitians practicing in your area. Is there a reason for that? Also, do you know where I could get information on the natural sodium in food? Thanks—Lewanna Salt substitutes, unless made of spices like my formula, either have way too much sodium in them because many of them contain salt or they are flavorless and a weak attempt to provide a substitute for salt flavor.

No salt substitute that I've seen will work in cooking breads and other recipes calling for salt as a leavening or preservative agent. If you need further information, scroll to the bottom of that same page and click on the USDA button at the bottom. He has been watching the Food Network on TV, where everyone seems to be brining their Thanksgiving turkey. He says that brining will not increase the amount of sodium in the meat. I don't see how that is possible. Yes, enough "sticks" to the bird to warrant great caution.

The USDA says a brined 12 pound turkey increases in sodium levels exponentially. A brined turkey for the same serving can have upwards of to mg of sodium.. Brining requires soaking a whole turkey in salted water for hours -- usually overnight. It's done to "firm up the bird's breast meat" and give better texture and a saltier flavor. It firms it up by soaking the salt into the meat. Recipes published with USDA stats show between mg sodium per serving 16 servings of 4 to 6 ounces out of a 12 to 16 pound bird to over 1, mg per serving.

By the way, a fresh, raw, cooked without salt turkey delivers about 72 to mg per serving size ranging from 4 to 6-ounces. More and more processors are brining turkeys, chicken meat and pork. And look out for "Natural Flavorings. Since MSG must be listed and these combining chemicals don't have to be listed, the term "Natural Flavorings" has been used.

Also some chicken meat such as Trader Joe's and others will state that the meat is natural, with minimal processing and no additives. The minimal processsing often turns out to be either the "Natural Flavorings" combination or short brining, which doubles the natural sodium level to about 40 mg per ounce.

There are nearly a hundred listings at the USDA. Basically coffee by itself varies from half a milligram per ounce to 1 milligram per ounce. Now comes the rub. If you use bottled - distilled water the sodium doesn't change. If you use tap water from a municipal source then your cup of coffee will change to the level of that water. Water ranges from 1 mg per quart to mg per quart in some parts of the country. Ground water, if you have a well, must be tested to see what your sodium level might be.

The USDA averages water at 7. Add cream, you add sodium. The amount of sugar you may add is negligible. I have a friend who can have mg. What does this convert to in dry measurement. Is it a teaspoon, or what part of a teaspoon or tablespoon? Thanks — Thresa D. Hi Theresa, 2, mg a day of sodium is a lot of sodium, higher than the recommended 1, mg to 1, mg a day for healthy people.

There is no measurement per teaspoon for this. A teaspoon of salt has 2, mg of sodium. But when eating, we find sodium in everything and that's the trick. Our cookbook, The No Salt, Lowest Sodium Cookbook was designed for heart and Meniere's patients as well as kidney and hypertension patients. Doctors are gradually coming around to realizing we can get below 2, mg a day and still enjoy our meals and get plenty to eat. Because we have proved it's easy to get down to as low as mg a day and in some cases lower , many cardiologists and registered dietitians are today recommending our books to their patients.

I have high blood pressure that seems to be fine since the end of May when I started limiting the sodium and losing weight. Our doctor thinks mg is too low and we should aim for Is there any valid problem with taking in under mg? Thank you — Bonnie Taylor Hi Bonnie, You didn't say if you were diagnosed with anything more serious than weight and high blood pressure. At least for heart patients my cardiologist at Stanford Heart Transplant Clinic says that is fine, especially for patients who need it.

If hypertension is your sole diagnosis, then current research pins the sodium at between 1, and 1, mg a day. You must discuss this with your doctor however.

I have been on a mg a day intake for 8 years without ever having gone over that level. I also do not have to take diuretics, potassium or other meds usually given for patients who need to lower blood pressure or help with serious heart failure by quickly expelling body fluids through these chemical means. The logic that strikes me, a non medical person, is that if diuretics are taken, and potassium then given to replace the potassium the diuretics excrete, why would a mg a day dietary plan that negates the need for chemistry alterations be not a good thing?

Historically Doctors haven't believed we can get below mg a day, so they usually say or 2, mg hoping we might get close. Please Let me have your doctors name and address and St. I believe you can explain to your doctor that this is new territory, unexplored before, and that we are proving it is just fine. Renal patients by the way are told to try to get even lower than mg a day.

Lower than on a daily basis seems to not be harmful and that comes from my experience of having gone at lengthy times never exceeding mg a day. However, I try to stick around ; never over it. I am not a doctor and can't advise you, but have given you my past 8 years of experience above.

I can also tell you that we have had a few thousand letters from successful users of the program who have returned to work after having been diagnosed with CHF with very low EF numbers. And others have been removed from the transplant list since their hearts remodeled back to normal size. What am I doing wrong with my sourdough mix? Are there altitude adjustment tables when using Ener-G Baking Powder? How long will my bread remain fresh? Can I adjust your bread recipes? Can I just remove the salt from bread recipes I used to use?

Where can I find rye bread? Where can I find Montana Wheat flour? Where can I find Thanksgiving stuffing? Can I reduce the quantities in your bread recipes? Why does a bread recipe that uses a sourdough starter need any additional yeast?

What is vital wheat gluten? How can I make a pure whole wheat bread? Is white whole wheat really whole wheat? Can you tell me where I can find a Breadman machine? Can I make bread without salt? Can you give me a source of recipes for making bread? Can I use the NU Salt instead or just cut back on the salt? Can I cut the sandwich bun recipe in half? How should I adjust the bread recipes to reflect oil instead of applesauce? Where can I find your banana bread recipe?

Can I make your bread machine recipes with my Kithcen Aid? Where can I get vital wheat gluten? California banned bromate in foods with their Proposition No bread flour in California contains it. Some flour mills use bromate of potassium in other states since the U. Bromate of potassium has been defined by the U. If the flour is bromatted, it has to list that in its ingredients. We look for high protein for bread flour because that also means higher gluten. Higher gluten is better for no-salt bread recipes.

However, you may use All Purpoose AP flour if you add 1 tablespoon of vital wheat gluten per cup of flour, unless the flour specifies it is high protein. Then I add 1 tablespoon of vital wheat gluten per two cups of flour.

My general rule is: High protein flour The higher the protein level, the higher the gluten level. For no-salt bread this is desirable. Check nutrient labels carefully for added sugar. Ascorbic acid is added to a few; this is okay.

There are no tables, but the following was provided to us by the company that makes Ener-G. High Altitude Baking 1. If you are using egg whites only beat to a soft peak and add an extra egg or egg white to recipes. If the recipe is dry add 2 tablespoons water for each cup of flour or mix. If a cake is collapsing or the cookie is overspreading, decrease sugar by 1 tablespoon for each cup of sugar. If the product is sticking to the pan s , grease the pan generously or use parchment paper as sticking to pans is more likely at high altitude.

Our baking powder now contains both calcium carbonate and magnesium carbonate. It is more soluble in acids than in water. It does contain some acid in its formulation, though more is sometimes good.

Removing salt alone will still give you a bread that rises but not very well. Whole Wheat bread won't work at all without something adjusted or added. White bread if you use a bread machine flour or "best for bread" flour and Fleischmann's Bread Machine yeast will rise but the bread won't stay fresh very long.

And it won't rise to the commercial level you're accustomed too. The reason Fleichmann's Bread Machine yeast works with the "best for bread flour" is that the product has ascorbic acid added to it. The "best for bread" flour has more gluten in it than let's say all-purpose flour. These combinations are important for producing the rise and the gas needed to help bread get those nice air pockets.

This combination is referred to as a bread enhancer. Other additions you can make are granular soy lecithin and potato flour, which will help add longer shelf-life and a softer freshness. Salt in bread is not the sole leavening agent but instead was initially put into bread to help keep the bread fresh.

We recommend even with our ingredients that you store the bread in a zipper lock type bag. Most of our recipes will stay fresh on the counter for up to about 5 or 6 days with the above ingredient combinations.

Also, you may freeze our bread and it will thaw or microwave thaw as though fresh. Can I take anything out if I don't like it? I encourage you to play with bread recipes. Making bread is fun and making varieties of bread from a single recipe is also enjoyable. I suggest you write down what changes you make. If you have a great success, then you know exactly what to do next time.

If you don't have a success, then you already know where to start over. Changing recipes often requires altering other ingredients. For instance, recipes using buttermilk will require a different level of liquid or flour. Recipes using whole wheat will change the liquid levels. Sugar and yeast levels often change as well, but you will learn quickly when to adapt and what to adapt.

You didn't say specifically what you wanted to change but I assume here you aren't going to remove the important ingredients like yeast, flour flour types can change of course , etc. I recommend Fleischmann's Bread Machine yeast for all bread recipes whether in a machine or by hand. Fleischmann's Bread Machine yeast has added ascorbic acid, which works well when not using salt. However, we add more ascorbic acid since we've found that no salt bread recipes need it in a combination of other ingredients.

I would also recommend that each of your bread recipes contain the three added ingredients ascorbic acid, vineger, gluten. The combination of these three will help develop the gas and rise. Also, Sugar or Splenda help yeast along. Other ingredients we now recommend for freshness and flavor are potato flour about 2-tablespoons for every 3 cups of flour, exchanged for like measurements of flour , and granular soy lecithin. This will add a nutty flavor and help enchance shelf life along with potato flour and help keep the bread fresh and airy for up to 5 days in a zipper locked bag.

As to vinegar, we now add 2 tablespoons per each 3 cups of flour. Reduce current liquid measurement by one tablespoon when you do this. I just want to say your trio of books are very helpful to me in the battle against salt!!

The recipe for soy sauce was amazing. Thank you for your note, we are always please to hear good words about our work. Yes, you can make bread in your Kitchen Aid. But not the same way we make the dough in a bread machine. Although active dry yeast would work, we suggest using Fleischmann's Bread Machine yeast since it has some ascorbic acid in it.

Before making bread with a Kitchen Aid you'll have to make what is called a "sponge. The liquid should be warmed to about 80 degrees F and not much higher.

Too much heat kills yeast. Filtered water should be used since tap water varies with chlorine content and chlorine also kills yeast. There are two ways to make the sponge.

One is the quick way: The second way, one that seems to bring out the bread flavor more. It also produces more of a "sandwich bread" than the first way. Either way works well however.

Pour half of the total amount of primary liquid in the recipe into a large bowl the one you'll make the dough in and then stir in two cups of the white flour. Beat about 80 to strokes or around thirty seconds with the Kitchen Aid.

Cover the bowl with plastic wrap and let rise in the room for an hour to about eight hours. In other words, you can use it at any time after an hour but not much later than 8 hours. When ready, add the rest of the ingredients and then make the bread as called for in the recipe.

If the recipe is a bread machine only recipe and not a bread machine knead then oven bake, you'll want to let rise twice. The first rise you press down gently, then shape into buns, bread pans, or whatever you're making and let rise again for about and hour to an hour and a half.

Bake most bread like this at degrees F or higher. If are in a cold climate you can heat your oven to about degrees F and let bread do its rising in there during the last rise.

You won't have to cover it in the oven. When bread has risen, turn oven on to degrees F and when bread browns, test for doneness and remove. Usually bread takes from 15 to 25 minutes to bake if you start the bread in the oven.

Buns take less time. A secret for browning is to baste the tops of dough just before the second rise with a mixture of 1-egg white and 1-teaspoon of water, whisked.

You also asked about where to locate vital wheat gluten. You can find vital wheat gluten at Bob's Red Mill. And you can find links to it and other products we recommend at Where To Buy. Is there somewhere in the Midland, Saginaw Michigan area that I can buy it. We miss having it on our table.

Please let us know. You may try Healthy Heart Market. Otherwise, I'm sure we could come up with a rye bread recipe if you like.

Our Baking book has a rye bread on page 62 titled raisin rye. It's very good but does need to be store in a zip lock bag since we use absolutely no salt in it. You may want to try our White Whole Wheat bread recipe.

The recipe answers your question with, "This flour from Bob's Red Mill and King Arthur's Flour Company is made from a wheat known as "white whole wheat. There are two kinds of white whole wheat. Hard white and soft white.

Neither is a "white" flour. They are in fact: This wheat is used for making pasta, pastries and other bakery goods. It can make you a terrific tasting whole wheat bread as well. Now that real ascorbic acid is available nationally from King Arthur's Catalog online we use it in our recipes in place of listed citrus peel or Sure Jell Ever Fresh.

But you don't have to make the switch. Recipes work very well with either. Ascorbic acid citrus acid is found in the orange peel and in Sure Jell Ever Fresh, which also has sugar in it. We also like to add a dash of onion powder to give a bit of that old "salt" taste.

A response to a visitor to Megaheart, September, We've learned much in the past 10 years about no salt bread making. Vinegar is there to help with the freshness and shelf life of the bread salt's real purpose in bread.

We use 1 tablespoon of vinegar per two to three cups of flour. We create a rise enhancer now by adding: The combination gives us a nice "airy" rise with holes in the bread and a longer shelf life if stored in zipper lock bags. In the baking book we use orange juice for liquid in some of the recipes which works very well , and that takes care of the ascorbic acid.

The sugar activates the yeast and works with the added gluten and acids ascorbic and vinegar. We recommend "best for bread flour" since it has more gluten than all-purpose. We recommend Fleischmann's Bread Machine yeast even if making by hand because it has ascorbic acid added to it.

We have found a bit more is needed however and if using an active dry yeast even more than we recommend. We now also include Potato flour and some granular lecithin optional but recommended. These add even more freshness and shelf life when stored properly as well as flavor.

And we suggest adding a tablespoon of flaxseed meal to each 3 cups as well. This offers more fiber and a nutty flavor that's very good.

These are optional of course, but worth experimenting with since they really help kick up the flavor of most unsalted bread recipes. Your letter spurs me on to add more info at the Web site. You can also find a good one at our Recipes page. What am I doing wrong?

Let's start from the beginning and see how you did from the start. The following is a sourdough starter recipe I use all the time: The receipe calls for 1 cup of bread white flour. This resulted in a soupy mess in my bread machine. I added more flour and re-set the machine to dough, at first it looked alright, but as it sat for rising it again began looking like a sticky mess.

Don's note to Kathy: Hi Kathy, You've touched a nerve here. In other words, I like a thick starter over a wet one. I negelected to mention that in the book. I actually made my sourdough years ago by putting the fresh mix on the windowsill and letting it foment for 7 days. In this area the air is perfect for that. I have added to it at least once a week while it's in storage. Like the gentleman in the video at the link below, I put it in a Mason jar, but I don't seal it tightly.

I made the error, not you. Maintenance of the starter is important. Here's a site I like. This guy really makes sourdough like I do. Video About Sourdough Maintenance. The audio track is awful, but the text is on the money. I apologize for not posting a correction to that recipe earlier. So many low-sodium cookbooks the AHA one, for example are heavily geared mainly towards reducing fat in the diet.

Since I am 5'4" and only weigh about 98 pounds, your cookbook helps me maintain my weight. As a result, I have noticed that your bread recipes in the cookbook , are missing the fat and have replaced it with applesauce. I know this sounds backwards, but I am so skinny! How should I adjust the recipes to reflect this change? I am particularly interested in the regular white bread for the bread machine and the sandwich roll recipes.

Your question is a good one. You may exchange the applesauce for equal amounts of olive oil or unsalted butter. I prefer olive oil for a little flavor and more moisture. Oils are in bread recipes for the moisture. The meal planning guide in your cookbook was designed for a healthy diet, but without much sodium.

We all need some fat, what should be cut is the saturated fats and hydrogenated fats trans fats or trans fatty acides like those found in commercial cookies, crackers, margarine and other fat based products. Or can the dough be frozen? I don't have the room to freeze the extra rolls - and I always end up with a huge batch! You can find updates and fixes at Recipe Updates.

Just put this page into your bookmark for future reference. Here's what you might want to try. I just bought a bread machine and noticed the recipes use 1 tsp and a half salt. I read the yeast needs the salt My husband is not taking potassium anymore You can find some great recipes at our web site by visiting www.

That will take you to our recipe page. Scroll down to the bread section. Most bread machine manufacturers tell you www. It's a mistaken myth. Yeast works well without salt. However, you do need to help the flour along with other ingredients to make it "airier. If you like an existing recipe, exchange the salt for 1 tablespoon of vital wheat gluten per every three cups of white flour and for every one cup of whole wheat flour.

Add in 1 tablespoon of cider vinegar, at least one teaspoon of white sugar or Splenda substitute and a tablespoon of orange or lemon zest. The lemon can be strong so I always use orange zest. The combination of the sugar, gluten and zest will cause your bread to rise better than if you used salt.

We are doing this so we know what is in the bread. We would, however, like more variety than the book offers. Or do you just improvise with regular recipes and experiment? You can find additional bread recipes at: I was wondering if you knew of any substitutes for salt that would have the same baking results. For example, when making homemade bread, salt works with the yeast which makes it light and bubbly.

However, using a salt substitute or no salt at all makes the bread very heavy and dense, therefore tasting awful! Same as in cookies and many other recipes that call for salt.

To answer your question about bread making right up front, it's easy to make it without salt. With a combination of gluten, sugar and ascorbic acid you can convert any recipe you have by leaving out the salt and adding the above. As a matter fact, our baking book with about bread, cookie and muffin recipes is has been a great success. You can order one right now at Amazon. Com for a very small investment.

If you haven't found a few bread recipes at our web site yet then visit: Recipes As you have learned, nothing replaces salt in baking. For baking powder you can obtain Featherweight Baking Powder If you find a bread recipe you truly might enjoy, then if not using salt add the following to make it airier, fresher and longer lasting in a zip lock bag: You won't have to change the volume of yeast as long as a formula established centuries ago is followed.

Remember your yeast has to be fresh or not spoiled, can't touch liquids if using a bread machine and I highly recommend you do use a bread machine even when making a single loaf or buns or cinnamon rolls or French baguettes, etc.

Florentine Frittata