bbstx- Great information has already been shared, but I'll steer you in a little different direction for low-sodium bread recipes. I recently added the cookbook, "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg, M.D., & Joe Francois (also authors of "Artisan Bread in Five Minutes a Day"), to my collection. In traditional bread recipes salt controls the yeast action, and when you decrease the salt in a standard recipe you need to also lower the amount of yeast used. As a general rule-of-thumb if you reduce the salt by 50%, then you also need to reduce the yeast by 50%. But just as these "Artisan Bread in 5-Minutes" recipes defy bread-making "norms", they give this information about adding salt to their recipes: "Because our dough is slack in the first place, and is stored for so long, we don't detect differences in dough strength between high- and low-salt versions of our breads. In our recipes, salt makes its appearance mostly for flavor, so adjust it to suit your palate." Therefore, I'd suggest checking out a copy of these books from the library, or check their web site (lots of information there - see link below), and this would give you some really great, easy-to-make, recipes you could adapt to low-sodium choices. Great for beginner, or busy, bread bakers. -Grainlady Here is a link that might be useful: Artisan Bread in Five Minutes a Day

I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.

I'm not crazy about raisins but am trying to learn to like them......I found this one in my Bread Machine Collections cookbook-it has the directions for both a 1 1/2 # or 2 # loaf........will post the former but if you would like the latter, just let me know: 1 1/4c water 1/4c nonfat milk 2T honey 1T butter 1 1/2 tsp salt 3c bread flour 1 1/2tsp rapid rise yeast 1/2c old fashioned oatmeal 1/2c raisins Place all ingredients except oats and raisins in bread machine in order specified by owner's manual Program basic cycle and desired crust setting. Press start. Add oats and raisins when bread machine signals or at the end of first kneading cycle. Complete program and remove baked bread from pan. Cool on wire rack. RL`

Machine does not work. LED "End of cycle" is ON. Machine does non react on any knobs. At Service mode: at display flash next symbols: - and then 3; also flashes LED "Soak": 3 times, then again 3 times and so on. Please help.