Discover delicious gluten-free communion bread, perfect for inclusive worship. Enjoy a sacred experience with everyone in your community.
Delicious and Inclusive Options for All Dietary Needs
Kent Mueller offers a gluten-free communion bread recipe that caters to those with dietary restrictions. This recipe is designed to provide a suitable alternative for individuals who need to avoid gluten while still participating in traditional communion practices. The ingredients are carefully selected to ensure that the bread maintains its texture and flavor, making it an appealing option for congregations seeking inclusivity.
The preparation of this gluten-free communion bread involves simple steps that allow for easy execution, even for those who may not have extensive baking experience. By following the guidelines provided, anyone can create a bread that not only meets dietary needs but also honors the significance of communion. This recipe emphasizes the importance of accessibility in religious practices, ensuring that everyone can partake in the ceremony with a sense of belonging.
Divine Nourishment: Savoring Faith in Every Gluten-Free Bite
Hi I’m Kent Mueller and I’ve been baking communion bread for decades originally with whole wheat recipes however during the pandemic lockdown I made it a a goal of mine to create a glutenfree good tasting easy to make bread with a good texture and so I’d like to walk you through that.
Today that just reminded me that the oven is being preheated and you’ll want to do that yourself to 350 you will find that I have a recipe that is available at Kent mueller.com we start with a 2 cup glass measuring cup and we’re going to be adding ingredients to it so you need to have the measurements and be able to see it we.
Start with 1/2 cup of quick oats we don’t want too many chunks in there and we also add to that one tablespoon of ground Chia which creates sort of a gel-like binder and we want to mix these together pretty well because at times the Chia will Clump together and we don’t want big chunks of chia at the end of the.
Bread we add to this enough enough water to make exactly about 8 oz it’s very warm water not too hot and we’ll be mixing this together again making sure that all of the clumps are broken up we then set this aside for about 10.
Minutes while our o mixture is hydrating we’ll be mixing some dry ingredients together we start out with gluten-free baking flour there are some types of gluten-free baking mix that include salt sodium and some kind of leavening baking powder sodium bicarbonate if you read the LA label on the back and there’s little or no sodium you probably know.
That it’s gluten free flour this one has 15 mg of sodium 1% that doesn’t count if indeed you’re using baking flour such as this we’ll be adding salt and baking powder to it if you have some kind of baking mix that has those in it don’t add those in again you need to pay careful attention to making sure that those aren’t in there twice now many.
Types of glutenfree flour come in a a package much larger than one pound if if that’s the case I would encourage you strongly to use a a scale in order to measure out a pound I’ve done a little experimenting and there’s a wide range of uh of densities of gluten-free flour and in order to get the best texture we want to be as close to one PB as.
Possible in this case I found found at Kroger in Colorado king supers Simple Truth brand of a allpurpose flour mix it says flour mix but there is no sodium or baking powder in here and it comes in a 1B package so that makes it easy if indeed you can find a one PB package and to that we are.
Adding two teaspoon of baking powder and we are adding 1 and 1/2 tpoon of salt and we simply want to mix all of these together very well I’m about 8 minutes into the 10minute hydration of the oatmeal and chia but I can already get started here to add some ingredients next a third of a cup of some type of oil I really enjoy.
Using sunflower oil knowing that the brightness of the of the chery sunflowers is a part of the communion bread and so going to add in 13 cup of oil to the line to that 13 additional cup of.
Molasses for beautiful color and flavor and 13 cup of honey right to the two cup line and we will now mix This Together We Now mix our wet and our dry ingredients together I find using a spatula works pretty particularly.
Well we are aiming for a texture that is very much like a fairly soft Play-Doh depending on your glutenfree flour depending on the humidity depending on your measurements you may have to add a bit more.
Flour okay doesn’t have to be quite all Incorporated but we’ll be working this with our hands in just a moment I’ve just washed my hands and I’ve put out a pastry mat we’re not using these markings for any purpose so just the countertop or piece of parchment paper anything could work work but let’s get this out on the.
Counter and we’ll be kneading it just for the purpose of making sure everything is Blended together and that so that we don’t have to add any more flour so we’re not really needing it in the manner that you would need regular bread or simply make Mak sure we’re getting it together and finding that there are no.
Big cracks in it as you can see the ratio of the liquid to dry ingredients seems about exactly right today with the correct one PB amount of gluten-free flour okay we’re going to make that into one nice round of dough and we’ll be we will be dividing it up.
Here I find that a bench scraper works really well and we’re going to be dividing this into six pieces similar to a pie so we go once down the center and then we eyeball a third and a third won’t necessarily be exact but want to be about a third in here and third in.
Here and we now roll these into nice to nice rounds I’m rolling my last wedge into a ball main thing is we want to make sure that there are not a lot of significant cracks I now have my baking pans and I have cut parchment paper to the right.
Size folded it over here and I will place three of these on this baking sheet and and the next thing we do is flatten these I found the easiest thing to do is to get maybe at Goodwill or the ark store a glass plate and I have created a circle round on a piece of parchment paper 5 and 1/2 in.
Across the ink side have facing upwards and we’re going to be able to see when we’re at about 5 and 1 12 in bigger is better than smaller home I smooth the edges just a bit and see this one was a little higher on this side so.
Flatten those just a little more next I’m going to score very lightly across across the top of each one not too deep if you go too deep it will uh break apart too easily when they’re picked up now we’re going to do exactly the same thing with our next sheet of dough we plac the two sheets in.
The 350° oven and we bake them 9 10 11 minutes depending on your oven most importantly we don’t want them underbaked nor do we want them overbaked they should be right in the middle so they still have a soft texture but are not doughy inside well the bread’s out of the oven let’s see how the texture is.
Well open this one up and you can see it kind of falls apart where the crease is there as expected um what I’d like to see is how many pieces that we might get out of a round 48 49 50 so those are 50 pieces that are pretty consistent not a lot of crumbs a few.
That’s to be expected hope you enjoyed this and that gluten-free bread in your worshiping Community might be a new way to extend hospitality and invitation to the table
