Let’s talk salt. You really need some salt in your bread, otherwise it will taste pretty gross. It’s amazing what an effect such a small amount has. But now the question: what salt should you use? The only correct answer is iodized salt if you have celiac disease and otherwise any other salt you pick based on taste. Gluten-free dough bread needs about 1% salt (of total dough weight) and at that level iodine has ZERO effect on fermentation, contrary to what every Internet baker claims. Yet another example of copycat behavior. Iodine only starts to have a negative impact at 2% salt, but then your bread is no longer edible. People with celiac disease are at higher risk of iodine deficiency resulting in reduced thyroid function. Therefore, advising against iodised salt is quite strange and potentially harmful.

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