GF Communion Bread

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Gluten-Free Communion Bread
Original recipe by Reverend Allison R. Cobb

This is recipe is pure brilliance. The problem with most gluten-free bread is the freezing/thawing process. Re-heating and eating it warm gives the best texture - it's not as dry and crumbly. However, re-heating is not always possible during a church service - unless one has installed an under-altar microwave. DING! "Come, for the meal is ready."

Pastor Allison's gluten-free "wonder bread" survives the freezing/thawing process amazingly well thanks to molasses and honey. These two ingredients act as humectants - meaning they help retain moisture. We've had excellent results with bread spending four weeks in the freezer. Being able to bake and store ahead is a huge time saver.

This bread has become standard communion bread at St. Stephen's Lutheran, ELCA, Rogersville.

“We are Church Together:
Feeding & Equipping Leaders”

East Central Synod of Wisconsin ELCA Synod Assembly 2018

For the first time in the assembly's history, Peggy made this bread to provide an entirely gluten-free communion to the attendees.

In an effort to increase awareness and expand the knowledge-base, GIG of ECW created
The Gluten-Free Communion Guide. The purpose of this guide is to give congregations the necessary tools to safely make, prepare, and distribute gluten-free hosts to their gluten-free members.

Links to Download GF Communion Guide PDF
(including this recipe)

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Ingredients:

4 large eggs
2 Tbsp Olive Oil
1 Tbsp + 1 tsp Honey
1 Tbsp + 1 tsp Molasses
½ cup water
1 ½ cups Pamela’s Bread Mix – firmly packed (very important to pack)
½ tsp salt
½ tsp gluten-free baking soda (Bob’s Red Mill Baking Soda)

Yield: 8 - 6” rounds (Each round serves about 20 people)

Directions:

GF Comm Wonder Bread
Heat oven to 350 degrees

Line cookie sheet with parchment paper.
[Use a dessert plate (about 6” diameter) as a template to draw four circles on the parchment paper.]

Whisk eggs in large bowl. Add and whisk with eggs the olive oil, honey, molasses and water.

Sift dry ingredients together (I use a strainer over a bowl). Add to wet ingredients a quarter at a time. Whisk well after each addition.
[Can use a stand mixer to mix ingredient for about 3 minutes].

Spoon 8 equal amounts of batter onto each circle. Spread to about ¼ inch thickness. The dough will rise slightly when baking. (they will not spread while baking – desired size is about 6 inches across)

Bake 14 minutes (may have to add 1 more minute if not done). When done use a spatula to transfer the rounds to a wire rack or a cookie sheet lined with three layers of paper towel.

Wrap cooled rounds individually in plastic wrap. Place 3-4 wrapped rounds in large baggie. Put a piece of paper inside the baggie with date of baking on it.

Store in refrigerator for 1-2 days or freeze until ready to use. If possible, set out for an hour or so before using.

(Note: We created a cardboard circle pattern so bakers could draw eight circles on the parchment paper for size).


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