25+ Irresistible Low-Sodium Oven Bread Recipes You’ll Love

In a world increasingly aware of the health implications of high sodium intake, many are seeking ways to enjoy their favorite foods without the guilt.

Bread, a staple in many diets, often contains surprisingly high levels of sodium.

Fortunately, there is a delightful solution: low-sodium oven bread recipes!

This collection of 25+ creative and delicious recipes allows you to indulge in the comforting warmth and satisfaction of freshly baked bread while keeping your sodium levels in check.

From classic whole wheat loaves to innovative flavors like pumpkin spice and beetroot, these recipes are not only heart-healthy but also easy to make at home.

Each recipe is designed to enhance flavor through the use of herbs, spices, and nutritious ingredients, ensuring that you won’t miss the salt.

Whether you’re looking for breakfast options, snack ideas, or the perfect side for dinner, this list has something for everyone.

Let’s explore these wholesome recipes that will elevate your baking game while prioritizing your health!

25+ Irresistible Low-Sodium Oven Bread Recipes You’ll Love

Embarking on a low-sodium diet doesn’t mean sacrificing flavor or variety, especially when it comes to baking.

With these 25+ low-sodium oven bread recipes, you can enjoy a wide range of delicious breads that cater to your health needs without compromising on taste.

Each recipe is a testament to the fact that wholesome ingredients can create satisfying and flavorful results.

As you dive into these recipes, you’ll discover that baking can be a joyful and rewarding experience.

These breads can be paired with your favorite spreads, used for sandwiches, or enjoyed on their own as a healthy snack.

So preheat your oven, gather your ingredients, and start your journey towards healthier baking today!

Whole Wheat Oat Bread

Whole Wheat Oat Bread is a wholesome, fiber-rich bread that’s perfect for those looking to reduce sodium in their diet without compromising on flavor or nutrition. With the heartiness of whole wheat flour and the subtle sweetness from honey, this bread is soft and perfect for sandwiches or toast. Rolled oats add a delightful texture, making it a satisfying option for any meal.

Ingredients

• 2 cups whole wheat flour
• 1 cup rolled oats (plus extra for topping)
• 1 ½ teaspoons baking powder (low sodium)
• 1 teaspoon baking soda
• 2 tablespoons honey or maple syrup
• 1 tablespoon olive oil
• 1 ½ cups unsweetened almond milk (or any low-sodium milk alternative)
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
2. In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and baking soda.
3. In a separate bowl, whisk together the honey, olive oil, almond milk, and apple cider vinegar.
4. Slowly pour the wet ingredients into the dry ingredients and stir until combined. Do not overmix.
5. Pour the batter into the prepared loaf pan, and sprinkle some extra oats on top for garnish.
6. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Whole Wheat Oat Bread is a nutritious, easy-to-make option for low-sodium diets. The combination of whole grains and oats makes it a healthy alternative to store-bought bread, which often contains high levels of sodium. Enjoy it fresh out of the oven with a smear of butter or jam for a tasty, guilt-free treat!

Low-Sodium Spelt Bread

Spelt bread is an ancient grain bread that’s naturally lower in sodium and offers a nutty flavor with a light, soft texture. This recipe combines spelt flour with olive oil and a touch of honey for a balanced taste that’s perfect for sandwiches, toast, or simply enjoying with a drizzle of olive oil.

Ingredients

• 3 cups spelt flour
• 1 ½ teaspoons baking powder (low sodium)
• 1 teaspoon baking soda
• 1 tablespoon honey or agave syrup
• 2 tablespoons olive oil
• 1 ½ cups water
• 1 tablespoon apple cider vinegar
• Optional: seeds (such as flaxseeds or sunflower seeds) for topping

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a loaf pan.
2. In a large bowl, whisk together the spelt flour, baking powder, and baking soda.
3. In another bowl, mix the water, honey, olive oil, and apple cider vinegar until well combined.
4. Slowly add the wet ingredients to the dry ingredients, stirring just until everything is combined.
5. Pour the dough into the prepared loaf pan, and sprinkle the seeds on top if desired.
6. Bake for 40–45 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Let it cool for about 10 minutes in the pan, then transfer to a cooling rack.

This Low-Sodium Spelt Bread provides a healthy, homemade alternative to typical bread, with the added benefits of ancient grains. It is a soft and flavorful bread that’s perfect for those who want to reduce their sodium intake without giving up the pleasure of freshly baked bread. With a simple ingredient list and no need for yeast, it’s quick and easy to prepare.

Herb-Infused Low-Sodium Rye Bread

Herb-Infused Low-Sodium Rye Bread offers a deep, earthy flavor with an aromatic twist, thanks to the addition of herbs like rosemary and thyme. This bread is denser than traditional white bread but packs a nutritional punch with rye flour, a fiber-rich alternative. The fresh herbs add complexity to the taste, making it perfect to serve alongside soups, stews, or as part of a savory sandwich.

Ingredients

• 2 ½ cups rye flour
• 1 cup whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 1 tablespoon olive oil
• 1 tablespoon honey or molasses
• 1 ½ cups water
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Optional: a sprinkle of caraway seeds

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
2. In a large mixing bowl, combine the rye flour, whole wheat flour, baking powder, and baking soda.
3. In a separate bowl, mix together the olive oil, honey, and water.
4. Stir the chopped herbs into the wet ingredients.
5. Gradually add the wet mixture to the dry ingredients, stirring until combined.
6. Pour the dough into the loaf pan and sprinkle with caraway seeds if desired.
7. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
8. Let it cool in the pan for 10 minutes before transferring to a cooling rack.

The Herb-Infused Low-Sodium Rye Bread is a robust, flavorful loaf that takes bread-making to the next level. The rye flour gives it a hearty texture, while the herbs provide a fresh, fragrant aroma that pairs beautifully with savory dishes. It’s a wonderful low-sodium bread option for those who enjoy deep flavors and homemade bread with a gourmet touch.

Low-Sodium Quinoa Bread

Low-Sodium Quinoa Bread is a protein-packed, gluten-free option that’s perfect for those looking to reduce their sodium intake without sacrificing nutrition. The nutty flavor of quinoa combines beautifully with gluten-free flour to create a light, soft loaf. This bread is ideal for anyone with gluten sensitivities or those seeking a nutrient-dense alternative to traditional wheat bread.

Ingredients

• 1 cup quinoa, rinsed and cooked
• 2 cups gluten-free flour blend
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 2 tablespoons olive oil
• 2 tablespoons honey or agave syrup
• 1 ½ cups unsweetened almond milk (or other low-sodium milk alternative)
• 1 tablespoon apple cider vinegar
• 1 tablespoon chia seeds (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, and baking soda.
3. In a separate bowl, mix the cooked quinoa, olive oil, honey, almond milk, and apple cider vinegar until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until well combined.
5. Stir in the chia seeds if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.

This Low-Sodium Quinoa Bread is a nourishing, versatile loaf that’s packed with plant-based protein and gluten-free goodness. It’s perfect for those with specific dietary needs or anyone wanting to add more nutrient-rich options to their diet. Light yet satisfying, this bread is great for sandwiches or a quick snack.

Low-Sodium Honey & Almond Flour Bread

Low-Sodium Honey & Almond Flour Bread is a rich, moist loaf that’s naturally gluten-free and low in sodium. The almond flour gives this bread a delicate crumb, while honey adds a touch of sweetness, making it perfect for breakfast, snacks, or even desserts. With only a few simple ingredients, this is a quick and easy recipe that results in a loaf full of flavor and nutrition.

Ingredients

• 2 ½ cups almond flour
• 1 ½ teaspoons low-sodium baking powder
• ½ teaspoon baking soda
• 3 large eggs
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ¼ cup unsweetened almond milk (or other low-sodium milk alternative)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, and baking soda.
3. In another bowl, beat the eggs, then mix in the honey, olive oil, apple cider vinegar, almond milk, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Low-Sodium Honey & Almond Flour Bread is the perfect balance of sweet and savory, with a rich texture that melts in your mouth. This simple, gluten-free loaf is not only low in sodium but also packed with healthy fats and protein from the almond flour. Whether you’re serving it for breakfast or as a light dessert, this bread is a crowd-pleaser.

Low-Sodium Olive & Rosemary Focaccia

Low-Sodium Olive & Rosemary Focaccia is an Italian-inspired bread that brings rich Mediterranean flavors to your table. Made with olive oil, fresh rosemary, and heart-healthy olives, this focaccia is aromatic and full of flavor, yet lower in sodium than traditional versions. Perfect as a side dish, sandwich base, or appetizer, this bread delivers gourmet flair without the added salt.

Ingredients

• 3 cups all-purpose flour (or whole wheat flour)
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 3 tablespoons olive oil (plus more for drizzling)
• 1 ½ cups warm water
• 1 tablespoon apple cider vinegar
• ½ cup pitted and chopped olives (low-sodium variety)
• 2 tablespoons fresh rosemary, chopped
• Ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or round cake pan.
2. In a large bowl, whisk together the flour, baking powder, and baking soda.
3. In a separate bowl, mix the water, olive oil, and apple cider vinegar.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
5. Knead the dough lightly and fold in the olives and rosemary.
6. Press the dough into the prepared pan, shaping it into a flat disc or rectangle.
7. Drizzle olive oil on top and sprinkle with black pepper and more rosemary if desired.
8. Bake for 25–30 minutes or until golden brown on top.
9. Let it cool slightly before cutting into squares or wedges.

This Low-Sodium Olive & Rosemary Focaccia is an irresistible, aromatic bread that brings a taste of the Mediterranean to your kitchen. With its rich olive oil base and fresh rosemary, this focaccia offers gourmet flavor with minimal sodium. Whether served as part of a meal or enjoyed on its own, this bread is perfect for anyone seeking to reduce salt without losing flavor.

Low-Sodium Multigrain Bread

Low-Sodium Multigrain Bread is packed with the goodness of a variety of whole grains, making it a fiber-rich, nutritious option for those wanting to cut back on sodium without losing out on texture and flavor. This hearty loaf combines oats, flaxseed, and whole wheat flour, offering a complex taste and rustic appearance that’s perfect for breakfast, sandwiches, or as a wholesome side.

Ingredients

• 2 cups whole wheat flour
• 1 cup rolled oats
• ½ cup ground flaxseed
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 ½ cups water or unsweetened almond milk
• 1 tablespoon apple cider vinegar
• Optional: sunflower seeds or pumpkin seeds for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the whole wheat flour, oats, ground flaxseed, baking powder, and baking soda.
3. In a separate bowl, mix the honey, olive oil, water (or almond milk), and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Transfer the batter to the loaf pan and sprinkle seeds on top if desired.
6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This Low-Sodium Multigrain Bread is a fiber-packed, hearty loaf that’s perfect for those looking to maintain a healthy diet while reducing sodium. With a satisfying blend of grains and seeds, this bread has a wonderful texture that can elevate any meal. It’s delicious toasted with a spread of your favorite low-sodium toppings!

Low-Sodium Sweet Potato Bread

Low-Sodium Sweet Potato Bread is a naturally sweet and moist loaf that offers a great alternative to traditional breads. Sweet potatoes add a unique richness and flavor, while keeping the sodium content low. This bread is lightly spiced with cinnamon and nutmeg, making it perfect for breakfast, snacks, or even as a side dish to complement savory meals.

Ingredients

• 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked)
• 2 cups whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons olive oil
• 2 tablespoons honey or maple syrup
• 1 ½ cups unsweetened almond milk or water
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, combine the mashed sweet potatoes, olive oil, honey, almond milk, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until well mixed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Low-Sodium Sweet Potato Bread is a moist, flavorful loaf that’s naturally sweet and nutritious. With the added benefits of sweet potatoes, this bread is a delicious way to enjoy a healthier alternative without sacrificing taste. It pairs well with both sweet and savory spreads, making it a versatile addition to any meal.

Low-Sodium Banana Walnut Bread

Low-Sodium Banana Walnut Bread is a classic loaf that combines the natural sweetness of ripe bananas with the crunch of walnuts. This version skips the high sodium levels of store-bought varieties, offering a healthier option that’s just as delicious. Perfect for breakfast or as a snack, this bread is packed with flavor and nutrients, making it a wonderful choice for a low-sodium diet.

Ingredients

• 3 ripe bananas, mashed
• 2 cups whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ cup unsweetened almond milk or water
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the whole wheat flour, baking powder, and baking soda.
3. In another bowl, mix the mashed bananas, honey, olive oil, apple cider vinegar, and almond milk.
4. Gradually stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a cooling rack.

Low-Sodium Banana Walnut Bread is a naturally sweet, moist, and nutty loaf that’s both comforting and healthy. With the use of ripe bananas and crunchy walnuts, this bread makes for a satisfying, low-sodium treat any time of day. Perfect for those who want to enjoy a classic banana bread without the extra salt, it’s a simple, wholesome indulgence.

Low-Sodium Pumpkin Spice Bread

Low-Sodium Pumpkin Spice Bread is a delightful, seasonal treat that combines the rich flavors of pumpkin with warm spices like cinnamon and nutmeg. This bread is perfect for fall gatherings or any time you crave something sweet and comforting. With its moist texture and lower sodium content, it’s a healthier option that can be enjoyed as a snack or breakfast item.

Ingredients

• 1 ½ cups canned pumpkin puree
• 2 cups whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 ½ cups unsweetened almond milk (or any low-sodium milk alternative)
• 1 tablespoon apple cider vinegar
• Optional: chopped walnuts or pecans for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, honey, olive oil, almond milk, and apple cider vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and sprinkle with chopped nuts if desired.
6. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This Low-Sodium Pumpkin Spice Bread is a warm, aromatic loaf that captures the essence of fall in every bite. With its moist, fluffy texture and rich pumpkin flavor, it’s a perfect alternative for those looking to enjoy seasonal treats without the added sodium. Whether served plain or with a spread of cream cheese, this bread is sure to be a favorite at any gathering.

Low-Sodium Beetroot Bread

Low-Sodium Beetroot Bread is a vibrant, nutrient-dense loaf that incorporates the natural sweetness and earthy flavors of beets. This colorful bread not only looks stunning on the table but also provides a wealth of health benefits, including fiber and antioxidants. Perfect for sandwiches or as a standalone snack, this unique bread is a fantastic way to incorporate more vegetables into your diet.

Ingredients

• 1 cup cooked and pureed beets
• 2 cups whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 2 tablespoons olive oil
• 2 tablespoons honey or maple syrup
• 1 ½ cups unsweetened almond milk (or other low-sodium milk alternative)
• 1 tablespoon apple cider vinegar
• Optional: sesame seeds for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the whole wheat flour, baking powder, and baking soda.
3. In another bowl, mix the beet puree, olive oil, honey, almond milk, and apple cider vinegar until smooth.
4. Gradually pour the wet mixture into the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared loaf pan and sprinkle sesame seeds on top if desired.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Low-Sodium Beetroot Bread is not only visually striking but also packed with nutrients and flavor. The natural sweetness of beets pairs beautifully with the heartiness of whole wheat flour, creating a deliciously unique loaf that everyone will love. Perfect for those looking to enjoy a colorful, health-conscious option, this bread is great for toasting or as a base for savory toppings.

Low-Sodium Zucchini Bread

Low-Sodium Zucchini Bread is a moist, flavorful loaf that combines the mild taste of zucchini with warm spices, making it a delightful addition to breakfast or snack time. This recipe keeps sodium levels low while allowing the natural sweetness of the zucchini to shine through. It’s a wonderful way to use up extra zucchini from the garden, and the addition of walnuts adds a satisfying crunch.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 2 cups whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 ½ cups unsweetened almond milk (or other low-sodium milk alternative)
• 1 tablespoon apple cider vinegar
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, combine the grated zucchini, honey, olive oil, almond milk, and apple cider vinegar.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This Low-Sodium Zucchini Bread is a delicious, moist option that’s perfect for those looking to enjoy a wholesome treat. The addition of zucchini not only enhances the flavor but also adds moisture, resulting in a soft, tender loaf. This bread can be enjoyed on its own or with a spread of butter, making it a versatile and satisfying addition to any meal or snack time.

Low-Sodium Carrot Raisin Bread

Low-Sodium Carrot Raisin Bread is a moist and flavorful loaf that combines the sweetness of carrots with the natural sugars in raisins. This bread is not only delicious but also packed with vitamins and fiber from the carrots, making it a nutritious choice for breakfast or snacks. With a hint of cinnamon and nutmeg, this bread is comforting and satisfying, perfect for any time of day.

Ingredients

• 2 cups grated carrots (about 2–3 medium carrots)
• 2 cups whole wheat flour
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup raisins
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 ½ cups unsweetened almond milk (or other low-sodium milk alternative)
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, mix the grated carrots, raisins, honey, olive oil, almond milk, and apple cider vinegar until well combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Low-Sodium Carrot Raisin Bread is a delightful combination of sweet and savory flavors, providing a healthy treat for any occasion. The carrots add moisture and nutrients, while the raisins provide a burst of natural sweetness. This bread is perfect for breakfast, as a snack, or even as a dessert, making it a versatile addition to your low-sodium recipe collection.

Low-Sodium Coconut Flour Bread

Low-Sodium Coconut Flour Bread is a light and fluffy loaf that brings a tropical twist to your bread-making. With the natural sweetness of coconut flour, this bread is gluten-free and low in sodium, making it an excellent choice for those with dietary restrictions. Perfect for sandwiches, toast, or even on its own, this bread is both delicious and nutritious.

Ingredients

• 1 ½ cups coconut flour
• 1 teaspoon low-sodium baking powder
• ½ teaspoon baking soda
• 4 large eggs
• ½ cup unsweetened almond milk (or other low-sodium milk alternative)
• 2 tablespoons honey or maple syrup
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix together the coconut flour, baking powder, and baking soda.
3. In another bowl, whisk the eggs, almond milk, honey, olive oil, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Low-Sodium Coconut Flour Bread offers a unique, sweet flavor profile while remaining healthy and gluten-free. The use of coconut flour not only keeps the bread low in sodium but also adds fiber and healthy fats. This versatile loaf can be enjoyed in various ways, whether toasted for breakfast or used as a base for sandwiches, making it a delightful addition to any meal plan.

Low-Sodium Chia Seed Bread

Low-Sodium Chia Seed Bread is a nutritious and hearty loaf that incorporates chia seeds, which are rich in omega-3 fatty acids, fiber, and protein. This bread is not only healthy but also easy to make, with a simple blend of whole grains and seeds. With a slightly nutty flavor and satisfying texture, this bread is perfect for sandwiches, toasting, or enjoying with a spread.

Ingredients

• 2 cups whole wheat flour
• 1 cup rolled oats
• ½ cup chia seeds
• 1 ½ teaspoons low-sodium baking powder
• 1 teaspoon baking soda
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 1 ½ cups water
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the whole wheat flour, rolled oats, chia seeds, baking powder, and baking soda.
3. In another bowl, mix together the honey, olive oil, water, and apple cider vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This Low-Sodium Chia Seed Bread is a nutritious, fiber-rich loaf that’s perfect for health-conscious eaters. The inclusion of chia seeds provides added texture and nutritional benefits, while the whole grains make this bread filling and satisfying. Great for breakfast or as a healthy snack, this bread is a versatile and delicious option for any low-sodium diet.

Note: More recipes are coming soon!