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)

GFCGHiResIcon-01GFCGLoResIcon-01



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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Granola with Certified GF Oats





Granola with Certified Gluten-Free Oats


Peg converted this non-gluten-free granola recipe. She mixes this into her yogurt in the morning for breakfast.

Most medical professionals say gluten-free oats can be tolerated in limited amounts [up to 1/2 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.

Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.

If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.

To learn more, please read our
oats article.



If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.



Ingredients:

5 cups certified gluten-free oats (
GF Harvest Oats used here)
2 cups chopped raw pecans or 1 cup chopped raw pecans and 1 cup slivered almonds & raw sunflower seeds (
Nuts.com)
1 cup shredded or flaked coconut (
Nuts.com)
1/2 cup ground flax seed (Bob's Red Mill - GF)
3/4 cup brown sugar
1 teaspoon cinnamon (Penzey's)
1/2 teaspoon salt (use less if desired)
3/4 cup water
3/4 cup vegetable oil or coconut oil (Dr. Bronner's White Virgin Coconut Oil)
1/4 cup honey
1/4 cup molasses or sorghum syrup (Grandma's Molasses - labeled GF)

Directions:

Preheat the oven to 300 degrees
Combine first 5 ingredients in a large bowl.
Combine the remaining ingredients in a sauce pan
Place over medium heat and cook - stirring often - until the sugar dissolves.
Pour hot mixture over the dry mixture. Stir until thoroughly blended. Mixture will appear wet.
Spread evenly in a large jelly roll pan or a shallow pan with sides.
Bake at 300 for 1 hour, stirring every 15 minutes.
Cool and store in an air tight container

Yield: 9 1/2 cups