Making bread with MSG instead of salt?
Just to be clear, because the original post isn't clear as written:
I'm asking for people who have actually tried putting MSG in bread in lieu of salt, and their experiences with it. I'm aware of the various salt alternatives such as KCl, but I don't keep them on hand.
I've got someone I know who's on a sodium-restricted diet, and I tried making a salt-free sandwich loaf for him. I've forgotten the salt before, so I knew I had to add something - in this case, I did rosemary, garlic, Mexican oregano, and used some toasted sesame oil as the fat.
My thought is, how about MSG? I can use a gram of it and get 180mg of sodium for the entire short loaf, vs. 3200mg (give or take) for my typical bread recipe (about 1.5% salt by volume.)
My question here is, has anyone tried it before? I definitely wouldn't sub it 1:1 for salt - it's entirely too strong for that - but I think it might give just enough flavor to make it more palatable with the combination of herbs I already have in the loaf.