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Sourdough Baguettes     Printer Version
Vegan – 1½ Carb Choices Per Slice
            3 Carb Choices Per Bun

© 1997-2012
Bread Machine Prep - Oven Baked

Baguettes vary from one bakery to another. But while working in France in the seventies (for a while), I discovered theirs were fairly consistent. Very, very salty, darkly cooked and crispy. They delivered them to anyone who wanted them every morning. They were served at breakfast, lunch and dinner time and carried around as snacks. Later, while working in Tahiti, a French "protectorate," I discovered the same baguettes and the same tradition of every morning delivery. We can't use the salt, but we can make tasty baguettes. If you like the smaller in diameter loaf and want it crispier yet, just make 6 18" loaves out of this recipe instead of 3. The recipe remains the same but the nutrient values are all cut in half. The vinegar helps keep it fresh a few days longer without freezing.

Makes 3 long Baguettes, 24 servings
Nutritional Information

Sodium Per Recipe:
25.9 mg
Sodium Per Baguette:
8.641 mg
Figure 24 servings:
Per Serving: 1.08 mg

Nutritional Data Based on 1 Slice or Piece:
Calories: 122.4
Protein: 4.057 g
Carbohydrate: 24 g
Dietary Fiber: .996 g
Total Sugars: .52 g
Total Fat: .908 g
Saturated Fat: .127 g
Monounsaturated Fat: .459 g
Polyunsaturated Fat: .176 g
Cholesterol: 0 mg
Calcium: 4.82 mg
Iron: 1.486 mg
Potassium: 45.5 mg
Sodium: 1.207 mg
Vitamin K: .276 mcg
Folate: 59.5 mcg

Nutrient Data Per Bun, based on 12:
Calories: 244.8
Protein: 8.114 g
Carbohydrate: 48 g
Dietary Fiber: 1.991 g
Total Sugars: 1.039 g
Total Fat: 1.817 g
Saturated Fat: .254 g
Monounsaturated Fat: .919 g
Polyunsaturated Fat: .352 g
Cholesterol: 0 mg
Calcium: 9.64 mg
Iron: 2.973 mg
Potassium: 91 mg
Sodium: 2.415 mg
Vitamin K: .551 mcg
Folate: 119.1 mcg

  • 1/2 cup homemade sourdough starter* (1.745 mg)
  • 1 1/2 cups heated (100° F to 105° F) bottled "no sodium" water (3.731 mg)
  • 1 tablespoon white granulated sugar (.126 mg)
  • 1 tablespoon extra virgin olive oil (trace)
  • 1 tablespoon lemon peel grated or lemon juice or 1/4 teaspoon ascorbic acid (.15 mg)
  • 1 teaspoon vital wheat gluten (.72 mg)
  • 5 1/2 cups best for bread white flour (13.1 mg)
  • 1/2 cup Albers, Quaker or other cornmeal (2.07)
  • 1 tablespoon bread machine yeast (6 mg)
  • 4 tablespoons Albers, Quaker or other cornmeal for dusting (1.032 mg)

Heat liquid, add in rest of ingredients in order given (sourdough starter first), holding out the last: 1/4 cup cornmeal.

Set your machine on dough cycle. When done, roll out to lightly floured bread board. Cut into 3 equal sections. Roll each section out so that you have three logs about 18" in length. These will be about 1 1/2" in diameter.

Place the log on a lightly greased cooking sheet or into baguette pans. Make 4 diagonal slices along the top of each and then over with well oiled or a light cloth and let stand to rise for up to an hour.

About 10 minutes before rising is completed, preheat oven to 400° F.

After rising, bake on your center rack for 22 to 25 minutes or until golden brown.

Remove, cool on racks and serve hot. Break into sections and make hamburgers, sandwiches or serve with your favorite salad.

May cut in half and store in zip lock bags for a few days or freeze.

To reheat, place in microwave and reheat for a few minutes.

Serve with plain pasta, lasagna or any meat or chicken dish.

*I recommend that you obtain sourdough starter from the sourdough guy in Utah. I have used it and it works better than what we can make with yeast and sugar. He has a few varieties, so read his site to get a better understanding of real sourdough. Click here to find him.

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