Juanita Weber's Gluten Free Communion Bread
3 cups gluten free baking mix [Note 1]
1 cup oat flour [Note 2]
¼ cup psyllium fiber powder [Note 3]
1 tablespoon ground chia seed [Note 4]
1 ½ teaspoons salt
1 tablespoon instant yeast [Note 5]
2 tablespoons olive oil or avocado oil
4 tablespoons honey or other sweetener such as agave
2 ¼ cups warm water (100 to 105 degrees F)
After cooling cut into the cross about one inch deep with a bread knife to make it easy for the priest to break the bread. Store in a plastic bag. Label with the date and “Gluten Free.” Put extra loaves in the freezer.
Notes
1: GLUTEN FREE BAKING MIX
Bob’s Red Mill 1 to1 baking flour. It does not include nut or soy flours.
2: OAT FLOUR
Grind gluten free rolled oats in a clean blender until powdered. Measure after grinding. I like the taste the oat flour adds.
3: PSYLLIUM HUSK POWDER
Psyllium husk powder helps to retain moisture during baking and it provides more elasticity to the dough so that it can maintain its shape. The dough is a little stickier than gluten-containing bread dough, but it can still be easily formed into a gluten-free boule that will hold its structure in the oven. As it bakes, the dough gently rises and doesn’t spread. It is available from Bob’s Red Mill. I found it at Safeway and Amazon too.
4: GROUND CHIA SEED
If you can’t locate pre-ground chia seed, or chia seed meal, you can grind whole chia seeds yourself. Simply place them in a clean blender or coffee grinder and blend until powdered, about 30 seconds. Store extra in the refrigerator.
5: INSTANT YEAST
This is not the same as active dry yeast, which requires proofing in warm water. Instant yeast can be mixed directly into the dry ingredients, and it consistently produces a better rise. If you can’t find instant yeast, you can substitute active dry yeast, but you will need to proof it first. Pour the warm water and honey in the recipe into a bowl. Sprinkle in the yeast, and let it sit for 5 minutes, until bubbly or foamy. Stir in the oil and continue with the recipe as written.
General information about baking gluten free: Because some people have an extreme sensitivity to gluten, I do not use any wheat flour in my kitchen on the same day I bake gluten free. I make sure that all utensils and measuring equipment has been washed in the dishwasher, and I line the baking pan with clean parchment paper.
*At some point, when the in-person attendance on Sunday is larger or for special services (like Christmas and Easter) divide the dough into two loaves.
1 cup oat flour [Note 2]
¼ cup psyllium fiber powder [Note 3]
1 tablespoon ground chia seed [Note 4]
1 ½ teaspoons salt
1 tablespoon instant yeast [Note 5]
2 tablespoons olive oil or avocado oil
4 tablespoons honey or other sweetener such as agave
2 ¼ cups warm water (100 to 105 degrees F)
- Using a whisk, mix dry ingredients until all are evenly distributed. (baking mix, oat flour, psyllium fiber powder, ground chia seed, salt, and yeast)
- Combine the olive oil, honey, and warm water. Stir until honey is dissolved.
- Stir oil, honey and water mixture into dry ingredients. Combine thoroughly. If the dough gets hard to mix, use your hands to mix in a kneading motion in the bowl.
- The dough will be sticky and shaggy in texture.
- Carefully remove the dough from the mixing bowl. Use a bit of olive oil on your hands to keep it from sticking. Form the dough into three* round loaves Place on a parchment paper lined baking sheet, cover with a kitchen towel and let rise for at least one hour or more. If your kitchen is cool, put the pan in the oven with the light on for warmth. Do not turn on the oven while the bread is rising.
- Score the top of the loaf with a sharp kitchen knife or a razor blade in a cross.
- Preheat oven to 400º(F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202º(F). If you don’t have a thermometer, bread will be done when the top is starting to brown and the bottom is light brown. In my oven 40 minutes works.
After cooling cut into the cross about one inch deep with a bread knife to make it easy for the priest to break the bread. Store in a plastic bag. Label with the date and “Gluten Free.” Put extra loaves in the freezer.
Notes
1: GLUTEN FREE BAKING MIX
Bob’s Red Mill 1 to1 baking flour. It does not include nut or soy flours.
2: OAT FLOUR
Grind gluten free rolled oats in a clean blender until powdered. Measure after grinding. I like the taste the oat flour adds.
3: PSYLLIUM HUSK POWDER
Psyllium husk powder helps to retain moisture during baking and it provides more elasticity to the dough so that it can maintain its shape. The dough is a little stickier than gluten-containing bread dough, but it can still be easily formed into a gluten-free boule that will hold its structure in the oven. As it bakes, the dough gently rises and doesn’t spread. It is available from Bob’s Red Mill. I found it at Safeway and Amazon too.
4: GROUND CHIA SEED
If you can’t locate pre-ground chia seed, or chia seed meal, you can grind whole chia seeds yourself. Simply place them in a clean blender or coffee grinder and blend until powdered, about 30 seconds. Store extra in the refrigerator.
5: INSTANT YEAST
This is not the same as active dry yeast, which requires proofing in warm water. Instant yeast can be mixed directly into the dry ingredients, and it consistently produces a better rise. If you can’t find instant yeast, you can substitute active dry yeast, but you will need to proof it first. Pour the warm water and honey in the recipe into a bowl. Sprinkle in the yeast, and let it sit for 5 minutes, until bubbly or foamy. Stir in the oil and continue with the recipe as written.
General information about baking gluten free: Because some people have an extreme sensitivity to gluten, I do not use any wheat flour in my kitchen on the same day I bake gluten free. I make sure that all utensils and measuring equipment has been washed in the dishwasher, and I line the baking pan with clean parchment paper.
*At some point, when the in-person attendance on Sunday is larger or for special services (like Christmas and Easter) divide the dough into two loaves.