Thanks for checking, Lynn. In addition to flavor, salt in bread dough plays an important role in tightening the gluten structure, retarding yeast activity/fermentation, preserving the color and flavor of flour, and indirectly in crust coloration. While we've found that you can often successfully halve the salt called for in a bread recipe, drastically reducing or eliminating the salt called for in a recipe can get tricky. If you're interested in learning more about the functions salt plays, this page can help: http://bit.ly/2bfNiH5 All this being said, we do have a couple of recipes for bread without salt, including our Tuscan Style Bread with Herbs: http://bit.ly/1XhUF2F and Tuscan Bread (Pane Toscano): http://bit.ly/2betl6B that just might do the trick! Hope this helps. Mollie@KAF

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