Gluten Free Communion Bread Recipe: Allergen Friendly, Easy and Tastes great too

bread I have been working on a simple bread recipe for communion for most of the four years we have been attending seminary, and now just before we graduate, I am happy to post this recipe. I hope to follow-up with more information, so please ask any questions you have either in the blog comments or contact me directly. My requirements for this recipe included that it had to be not only gluten-free, but also free of all of the top allergens and preferably free of the common food sensitivities that many individuals with Celiac disease also seem to have. For these reasons I did not want to use a pre-mixed gluten-free flour blend. If you do decide to use such a blend, please look for one that is free of other allergens, and be sure to post all of its ingredients when you post the recipe you use for the communion bread you are serving. The bread also had to taste good (I have a tough crowd to please here as my testers) and be easy to work with when tearing it for communion. I think this recipe meets those requirements–and I would love to hear from you when you try it!.

See detailed notes below the recipe as I begin to answer question!

Ingredients:

Directions:

  1. Preheat oven to 350 degrees, and prepare baking pan by lining with parchment paper
  2. Mix all dry ingredients in large mixing bowl. Mix well with a whisk, and leave a well for mixing in wet ingredients.bread2
  3. Mix wet ingredients (oil, vinegar, water) in together and pour into dry ingredients.
  4. Mix well by hand for a couple of minutes until it comes together as a thick sticky batter.
  5. Divide into roughly 4 equal portions and shape into round loaves on the prepared pan. If you want the loaves scored with a cross, do so now and very lightly coat with oil)
  6. Put in oven for about 12 minutes (time may vary by oven or if you are baking multiple pans at once)
  7. Remove from oven to again coat lightly with oil and re-score the cross if desired. TURN OVEN UP to 400 degrees and bake approximately 12 more minutes.
  8. Remove from oven and place the loaves directly on cooling rack. COOL COMPLETELY.

This makes 4 loaves that are about 6 inches in diameter depending on how flat you make them.

 

Below is a chart with half and double recipe amounts on it as well!!

 

 

Gluten
Free Communion Bread Recipe

 

HALF

Recipe batch (4 loaves)

Double

Brown Rice flour

½ cup plus 2 T.

1 ¼ cup

2 ½ cups

Tapioca starch/flour

½ cup plus 2 T.

1 ¼ cup

2 ½ cups

Teff Flour

¼ cup

½ cup

1 cup

Sugar

2 T.

¼ cup

½ cup

Baking soda

¼ tsp

½ tsp

1 tsp

Baking powder

½ tsp

1 tsp

2 tsp

Salt

¼ tsp

½ tsp

1 tsp

Psyllium husks (whole)

3 T.

6 T.

¾ cup

Oil (grape seed or mild olive oil work well)

2 T.

¼ cup (or 4 T. if prefer measure that way)

½ cup

Apple cider vinegar

¼ tsp

½ tsp

1 tsp

Water

1 cup

2 cups

4 cups

 

Notes:

  •  Please use parchment paper.  The parchment paper not only serves to keep the bread from sticking to some pan surfaces, but also is essential to keeping a gluten-free environment if you do not have a dedicated gluten-free kitchen. I realized after inserting it that I did not use parchment paper on the batch I took a picture of above, but that baking stone has ONLY ever been used for gluten-free baking (we keep an entirely gluten-free kitchen). If you use your pans for baking things with gluten, PLEASE use clean parchment paper to cover the surface of the pan as some individuals are sensitive enough to cross contamination that a speck of a crumb left behind could make a difference.
  • I can currently find all of these ingredients in my local grocery store (although the psyllium husks can be trickier and I prefer to order the Frontier brand from Amazon; look in the health food and supplements section of the store as it is sold as a digestive supplement). I link to the items online for your convenience to see what the products look like, and am not endorsing any particular online place to purchase them. The best price continues to vary, but feel free to share in comments where you prefer to purchase your gluten-free flours. I have made many batches with the Bob’s Red Mill brand I linked to, but I have also used other brands of these particular flours.
  • If you want to be sure the bread is completely CORN FREE as well, you will need to use a corn free baking powder (or make your own)
  • The Psyllium husks are essential to this recipe, and even ingredients with similar properties, such as flax seeds, have not given the same texture. I am experimenting with using less of it though. If you experiment and it works well, please leave a comment.

 

Acknowledgement:

This recipe was inspired by multiple recipes from food blogger Brittany Angell. You can order her wonderful cookbooks on amazon and follow her blog for many free recipes or to sign up for her recipe club. If you are new to gluten-free baking, I highly recommend her baking guides as they explain the properties of the various flours.

The Gluten-Free Church: A Eucharistic Manifesto

The Gluten-Free Church: A Eucharistic Manifesto

It is becoming more and more common to hear both pastoral and lay leaders call for inclusive communion practices as part of broader hospitality and accessibility ministries. My heart rejoices when I read or hear such calls for inclusion as found in this manifesto.

What are your thoughts?