Gluten-Free Communion Bread
Original recipe by Reverend Allison R. Cobb
This 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.
For the first time in the assembly's history, Peggy made this bread to provide an entirely gluten-free communion to the attendees.
Feeding & Equipping Leaders”
East Central Synod of Wisconsin ELCA Synod Assembly 2018
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.
If you are making this bread for gluten-free members of your congregation, it is important that you read this guide.
(including this recipe)
The same rules apply to gluten and gluten-free foods - they must be kept apart.
Even though a recipe may use gluten-free ingredients, the food must be appropriately prepared, so it remains gluten-free. If you are making meals for a gluten-free guest, you must be mindful of gluten cross-contact.”
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
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)
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).
For the first time in the assembly's history, Peggy made this bread to provide an entirely gluten-free communion to the attendees.
Wheat Belly Pizza Crust
Original recipe by Wheat Belly - Dr. William Davis
After trying this recipe only once - it has become a favorite. Warning: this pizza is very filling. You’ll want to eat more, but you’ll be too full.
When using any flours/grains, nuts, seeds, etc - make sure they labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
1 1/2 cups shredded mozzarella cheese
1 1/4 cups GF almond flour (Honeyville) or ground almonds
1/4 cup GF garbanzo bean (chickpea) flour (Bob’s Red Mill GF) or GF coconut flour
1/4 cup GF ground golden fax seeds (Bob’s Red Mill GF)
1 teaspoon granulated onion powder (Penzey’s)
1/2 teaspoon granulated garlic powder (Penzey’s)
1/2 teaspoon salt
1/4 Pizza Seasoning (Penzey’s) - optional
1/4 cup extra virgin olive oil
1/2 cup of water
This recipe makes one 14” (if not bigger) crust when pressed to 3/8” thick.
If you like a thinner crust, consider making two crusts instead of one depending on your pan size.
Preheat oven to 350F.
In a food process or chopper, chop cheese into smaller rice sized pieces.
Place all ingredients into large bowl and mix thoroughly. Stand mixer works great.
Place parchment paper on large (16”) pizza pan or cookie sheet.
Scoop dough on parchment paper and roughly shape into a circle. Use spatula or oiled hands to do this.
Cover dough with parchment paper. You can use a rolling pin, or another large flat pan (pizza pan works perfectly) to roll or press dough out flat. Depending on your tastes - aim for 1/4” or 3/8” thick. This recipe makes at least one 14” crust when pressed to 3/8” thick.
TIP: If you have a smaller pan, place only half the dough if you want a thinner crust (less than 3/8” thick).
Carefully peel off parchment paper and adjust shape or edge with oiled hands.
Bake for 20 minutes or more. Crust will start to brown. The cheese chunks will turn a golden brown.
Remove from oven and apply desired toppings.
Return to oven for another 15 minutes or until topping cheese is melted.
The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.
1 cup of purity protocol certified gluten-free oats (GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 1/2 cup favorite GF flour blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Caramel Topping Ingredients:
3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts
Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.
Blend all ingredients well. Stir in oatmeal mixture.
Grease bottom of glass12x8 pan. Pour into pan.
Bake at 325 for 40-50 minutes - until toothpick comes out clean.
Combine all ingredients and heat. When well blended spread over cake.
Topping may be put under the broiler for a few minutes till golden brown.
Slow-cooker Beef Roast
Have you ever come home from a long day at work tired, hungry and don't really feel like making anything? Yeah, that happens around our house...a lot. One weapon we rely on is our slow cooker. It's a magic time machine - you put stuff in it [usually frozen] before work and by the time you get home - POOF! Dinner! Good eats without a wholelotta work...I'm all over that like fur on a weasle...
This is crazy simple - takes about 5 - 10 minutes of prep work before you leave for work. Simple is what I need in the morning 'cos I'm usually half asleep when I'm putting this together.
Sliced large onion or 2 med. onions
Hand full of carrots
Stalk or two of celery
Chopped tomato (I've used tomato paste in the past, but we had fresh tomatoes to use)
Penzey's Granulated Garlic
Penzey's Granulated Onion
Penzey's Herbs de Provence
Salt & Pepper
1/2 - 3/4 cup of water or gluten-free beef broth or red wine.
2 - 2 1/4 lb Chuck Roast
1 tablespoon of Sweet Rice Flour to thicken gravy
Place veggies on the bottom of the slow cooker. This gives the meat a bed of flavor to rest on.
Season both sides of the frozen meat with salt, pepper, granulated garlic, granulated onion, Herbs de Provence. Use whatever herbs/seasoning you like - be creative!
Place frozen meat on top of veggies.
Set slow-cooker to stun (low). For us, the cooking process is about 9 hours by the time someone gets home.
Walk out the door and return 8 - 9 hours later to some really great smells!
When I get home, I strain the veggies from the liquid. After 9 hours, they've given their little veggies lives to flavor the meat and the liquid for the gravy.
In a sauce pan heat up the liquid. Make slurry with the gluten-free flour and some water. Whisk the slurry into the pan. Allow to come to a boil and thicken. If it's not thick enough, make and whisk in a bit more slurry. Turn down the heat to a simmer. Season gravy to taste.
Homage to the Herbage
If you've ever wondered what type of herbs to use, my Facebook friend Jimmy Boswell [aka the Gluten-Free Chef] from New Zealand created this very handy chart. He suggest which herbs to use for selected meats or veggies.
A great tip from Jimmy -
The general rule for using dried is use ¼ dried herbs for what’s suggested for fresh amounts in a recipe. You can reverse this if dried is suggested and you have fresh.
I took the liberty of putting Jimmy's text chart into a table...
Jimmy Boswell's Herb Chart for Proteins Protein Herbs Beef Basil, Bay leaf, Caraway, Chervil, Lovage seed, Cumin, Garlic Fenugreek, Ginger, Marjoram, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme and Peppermint. Chicken Thyme, Anise, Basil, Bay leaf, Borage, Chervil, Chives, Cinnamon, Cumin, Dill, Fenugreek, Fennel, Garlic, Ginger, Lovage, Lemon Balm, Marjoram, Mint Oregano, Parsley, Rosemary, Saffron, Sage, Savory and Tarragon. Duck Bay, Rosemary, Sage, Sweet Marjoram and Tarragon. Fish Anise, Basil, Borage, Caraway, Chevil, Chives, Dill, Fennel, Garlic, Ginger, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon and Thyme. Fish - Baked or Grilled Basil, Bay, Caraway, Chervil, Chives, Dill, Fennel, Lemon Balm, Lemon Thyme, Lovage, Marjoram, Mints, Parsley, Savory, Tarragon and Thyme. Fish - Oily Fennel and Dill. Fish Soups Bay, Lovage, Sage, Savory, Tarragon and Thyme. Goose Fennel, Sage and Sweet Marjoram. Ham Lovage, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary and Savory. Lamb Basil, Bay leaf, Cinnamon, Coriander, Cumin, Chervil, Dill, Garlic, Ginger, Lemon Balm, Lovage seed, Marjoram, Mint, Parsley, Saffron, Rosemary, Sage, Tarragon, Thyme and Savory. Liver Basil, Dill, Marjoram, Sage, Savory and Thyme. Pork Anise, Caraway, Cardamom, Coriander, Chervil, Dill, Garlic, Ginger, Oregano, Rosemary, Saffron, Sage, Tarragon, Fennel, Lovage seed, Marjoram, Savory and Thyme. Rabbit Basil, Bay, Marjoram, Lovage seed, Rosemary and Sage. Salmon Dill seed and Rosemary. Seafood Basil, Bay, Chervil, Chives, Dill, Fennel Seed, Marjoram, Rosemary, Tarragon and Thyme. Turkey Basil, Garlic, Marjoram, Oregano, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme, Parsley and Sweet Marjoram. Veal Basil, Bay leaf, Chervil, Chives, Ginger, Marjoram, Mint, Parsley, Rosemary, Sage, Savory and Thyme. Venison Bay, Lovage seed, Rosemary, Sage, Savory and Sweet Marjoram.
Jimmy Boswell's Herb Chart for Veggies Veggie Herbs Artichokes Bay, Savory and Tarragon. Asparagus Chives, Lemon Balm, Sage, Savory, Tarragon, Thyme, Chervil, Dill and Tarragon. Avocado Dill, Marjoram and Tarragon. Beans Dried Savory, Cumin, Garlic, Mint, Oregano, Parsley, Sage, and Thyme. Beans, Green Savory, Basil, Caraway, Cloves, Dill, Marjoram, Mint, Sage and Thyme. Broccoli Basil, Dill, Garlic, Lemon Balm, Marjoram, Oregano, Tarragon and Thyme. Brussel Sprouts Dill, Sage and Savory. Cabbage Basil, Caraway, Cayenne, Cumin, Dill, Fennel, Marjoram, Sage, Savory, Borage, Dill seed, Mint, Oregano and Savory. Carrots Anise, Basil, Chervil, Chives, Cinnamon, Clove, Cumin, Dill, Sage, Ginger, Marjoram, Mint, Parsley, Savory, Tarragon, Thyme and Chervil. Cauliflower Basil, Caraway, Chives, Cumin, Dill, Garlic, Marjoram, Parsley, Rosemary, Savory, Tarragon and Fennel. Corn Chevil, Chives, Lemon Balm, Saffron, Sage and, Thyme. Eggplant Basil, Cinnamon, Dill, Garlic, Marjoram, Mint, Oregano, Parsley, Sage, Savory and Thyme. Lentils Garlic, Mint , Parsley, Savory and Sorrel. Mushrooms Coriander, Marjoram, Oregano, Rosemary, Tarragon, Thyme, Basil, Dill, Lemon Balm, Parsley, Rosemary and Savory. Onions Basil, Marjoram, Oregano, Sage, Tarragon and Thyme. Parsnips Basil, Dill, Marjoram, Parsley, Savory and Thyme. Peas Caraway, Chevil, Chives, Rosemary, Savory, Tarragon, Thyme, Basil, Chervil, Marjoram, Mint, Parsley and Sage. Potatoes Parsley, Basil, Caraway, Chives, Coriander, Dill, Fennel, Lovage, Sage, Marjoram, Oregano, Rosemary, Tarragon and Thyme. Spinach Anise, Basil, Caraway, Chevil, Chives, Cinnamon, Dill, Rosemary, Thyme, Borage, Marjoram, Mint, Sage, Sorrel and Tarragon. Squash Basil, Caraway, Cardamom, Cinnamon, Cloves, Ginger, Marjoram, Oregano, Rosemary, Sage, Savory and Dill. Tomatoes Basil, Bay leaf, Chives, Chervil, Coriander, Dill, Garlic, Lovage, Sage, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon and Thyme. Turnips Dill seed, Marjoram and Savory. Zucchini Basil, Dill, Marjoram, Rosemary and Tarragon.
Until the next good eats...
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
You could sub-out the flours with your favorite flour blend if you like.
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.
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)
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
It's a great mix of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise.
We only purchased a small .5 oz bottle that day, but we will getting a larger bag of it. Sadly, I used it all tonight.
At the checkout, we found a recipe for Tuscan Veggie & Chicken Pasta Salad. I decided tweak how the ingredients were put together. This is my version...
Tuscan Chicken with Veggies
1 Package boneless skinless chicken breasts, cut in thin strips.
1 package gluten-free pasta (shown here: Jovial GF Brown Rice Penne Rigate)
1 Red bell pepper, thinly julienned
1 Green pepper, thinly julienned
1 Medium red onion, thinly sliced
2 Tablespoons fresh lemon juice (half a lemon)
1 - 2 Tablespoons olive oil
2 Teaspoons Penzey's Tuscan Sunset
Salt & Pepper
2 Tablespoons Penzey's Tuscan Sunset
2 Tablespoons water
3 Tablespoons Vegetable Oil
2 Tablespoons red wine vinegar
In a bowl large enough to hold all the pasta, mix Tuscan Sunset and water, let stand 1 minute, then whisk in oil and red wine vinegar.
Prepare GF pasta per directions on package. Leave it slightly al dente because it will be returned to the pan at the end. Place cooked pasta in to bowl with dressing and gently mix until pasta is coated. Let stand.
Using medium heat and large deep pan saute' peppers and onion with small amount of olive oil for several minutes or until peppers have softened. Sprinkle in 1 tsp Tuscan Sunset. Salt and Pepper to taste. Remove from pan.
Return pan to stove, increase heat to medium-high and allow pan to heat up without smoking. Add small amount of olive oil to pan and add chicken strips. Allow chicken to turn golden brown. Reduce heat to simmer. Sprinkle in 1 tsp Tuscan Sunset. Salt & Pepper to taste. Add lemon juice.
Add in saute'ed veggies and dressed pasta. Make sure to get all the pasta dressing into the pan.
Gently stir a few times until all ingredients are fully heated - about 2 - 3 minutes. Be careful not to damage the pasta.
The original recipe called for asparagus tips. This is a great addition, unfortunately I did not have any handy this time. Options I want to try in the future: mushrooms and/or artichoke hearts.
If you like more tanginess, add more red wine vinegar or lemon juice.
Until next time...