Gluten-Free Communion Wafers
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In this week after Easter, I thought it would be helpful to share some more information about the sacrament of the Eucharist, or Communion, from a gluten-free point of view.
Tradition has held that the bread used for this holy rite, whether leavened or unleavened, be made from wheat.
The Catholic Church’s Canon Law actually spells out this requirement. Thus, celiacs and the gluten intolerant, have historically been left without a place at the communion table. Early in this millennium, that changed, after The Benedictine Sisters of Perpetual Adoration developed a “low gluten” host made from wheat starch. (To learn more about the Sisters and the development of their wheat starch host, see this PBS video.)
This host tests to approximately 100ppm gluten; however, equating that amount of gluten (37 micrograms of gluten contained in one wafer) to scientifically established tolerable daily exposure levels (10 milligrams of gluten per day), one wafer would be well within the daily amount of gluten (0.04%) considered safe to those with celiac disease. GlutenFreeHosts also offers a low-gluten wafer (<20ppm) made from wheat starch.
Which leads me to this option: make your own. Growing up in the church, I learned that part of being involved as a member of a church community meant volunteering and helping where you could. One way I have been giving of myself to my church is to periodically bake the loaves for Communion – of course this means that everyone is partaking of gluten-free bread when I’m the bread baker – lucky them! If you are in need of a great gluten-free bread recipe to bake for Communion at your church (or otherwise), have a look at this favorite yeast bread recipe.
Recently though, my church asked me to start baking gluten-free Communion wafers for every service. I knew this would require creating a large enough recipe that would produce lots of wafers at one time and have a good shelf life. When I developed the right combination, I felt I should share it with you, too! Having a gluten-free host available to everyone, in every church, should be a mission we can all unite behind.
A metal pyx keeps the wafers segregated and safe from cross-contamination.
Whether purchased or homemade, whether low-gluten or gluten-free, all Communion wafers for those avoiding gluten should be handled separately to prevent cross-contamination. The most common way of doing this is to place the special hosts apart from the wheat host, usually inside of a “pyx” — a metal, ceremonial box. These wafers are also blessed or consecrated by the priest or officiant.
Ask your church about providing gluten-free wafers for you and other parishioners, or make your own and offer them to your church for the benefit of all. Every willing person should be welcomed at the table.
- 1 1/2 cups Jules Gluten Free™ All Purpose Flour
- 4 Tbs. light olive oil
- 6 Tbs. water
- 1/2 tsp. sea salt or kosher salt
Preheat oven to 450° F (static) 425° F (convection).
Use a food processor or mix by hand in a large bowl: Jules Gluten Free™ All Purpose Flour and salt. Slowly add in the liquid while pulsing or stirring with a fork. If the dough is too dry, add additional water by the 1/2 teaspoonful in order to get dough wet enough to hold together in a ball but not be sticky.
Form a ball with the dough and pat out onto a pastry mat or clean counter well-dusted with Jules Gluten Free™ All Purpose Flour. Pat with your fingers to flatten the dough, then roll gently in each direction until the dough is so thin you can almost see through it. Using a 1-inch round cookie cutter, cut and lift with a bench scraper or spatula, and place onto a parchment-lined baking sheet. Prick each circle in 3 places with a fork. Roll out remnant dough to make more wafers.
Arrange all wafers on a parchment-lined baking sheet. They will not rise, so they may be placed quite close to each other on the sheets. Cover with another sheet of parchment paper and lay another baking sheet on top to prevent the wafers from curling during the bake. Put an oven-safe heavy skillet on top of the second baking sheet to keep weight on top of the wafers as they bake.
Bake for 8-9 minutes. The wafers will be crisp but not browned.
Remove to cool on a wire rack, leaving the second baking sheet on top during the first 10 minutes of cooling time.
Yield: approximately 150 wafers.
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Kristi said: on April 13, 2012
Thank you thank you thank you. I cannot wait to make these and receive communion again. Thank you so much for making me feel “whole” again<3
Jules said: on April 13, 2012
Kristi – I’m so happy that this recipe will help you feel not to feel left out anymore. Having felt that so many times myself, I totally understand! Welcome back to the table!
Becky said: on April 13, 2012
I’m extremely sensitive, so although my church (Catholic) offers the low gluten hosts for those who need them, they get a separate chalice for me for the wine and I receive that way. Liked this blog by Bishop Coyne that a friend forwarded to me last year: http://thoughtsofacatholicbishop.blogspot.com/2011/05/food-allergies-and-eucharist-with.html
Mari Y said: on April 13, 2012
How are the gluten-free wafers served in your church? Are you concerned about contamination via the hands of the communion servers? Some people are so sensitive that they could not receive a wafer by the hand that has also served a wheat wafer. We are trying to figure out how to handle this issue in our congregation, where more and more people are being diagnosed as gluten intolerant or celiac.
Jules said: on April 15, 2012
Mari that is a definite concern. The best situation is to have a separate station for those who wish to receive a gluten-free host. The next best is to have the servers use the right hand for one kind of host and the left for the other. Please always also make sure that no one dips wafers into a common cup (intinction) or that those who need the GF wafers are drinking from a common cup. In our church, for example, everyone gets their own little cup, into which the wine is poured.
Joyce Wilber said: on April 13, 2012
Can this dough be rolled out to make one big wafer. My belief is that all the saints should break form the same piece. Can you e-mail me the answer, please?
Jules said: on April 15, 2012
Joyce – yes, you can roll this out into one large wafer to be broken into pieces. I’d suggest rolling the dough onto a silpat or parchment that can be lifted and placed directly onto the baking sheet so that the large wafer won’t break when you try to lift it before baking.
Christine said: on April 13, 2012
Thanks for the recipe! My husband was just commenting that gluten free wafers are very expensive for communion and that our church was looking for cheaper alternative for the GF parishioners, as there are only a few of us at this time. I’ll let you know once I try to make them!
Jules said: on April 15, 2012
Christine, please do let me know! So glad this recipe is timely for you!
Helen Morris said: on April 13, 2012
Just to make sure – may I use print your recipe for GF wafers in a newsletter that I write for the Fox Valley Celiacs Support group? I will credit your blog along with a note that the recipe cannot be used for commercial use.
Thank you.
Helen
Jules said: on April 14, 2012
Helen, yes, feel free to print my recipe and share it, as you’ve described. I want as many folks to have access to a safe host as possible!
Helen Morris said: on April 16, 2012
Thank you!
Eleanor Creasey said: on April 14, 2012
This is such a need!!!! When I go up for communion at church I just take the wafer back to my seat and give to my daughter. It would be nice to know they were allergy free.
Jules said: on April 15, 2012
Eleanor, hopefully with this information and my recipe, you will be able to partake at your church soon, too!!!
Lora said: on April 14, 2012
Jules, we currently use the Benedictine Sisters’ communion wafers for those who are gluten intolerant, but am looking at other options. What grains are in your flour? I’m having a hard time finding a list of the ingredients.
Jules said: on April 15, 2012
Lora – you can find all the ingredients in my flour listed on the homepage of our store: JulesGlutenFree.com. Scroll down to the bottom. Email us at Support@JulesGlutenFree.com if you have any specific questions!
Brenda Will said: on April 14, 2012
I had no Idea that they were so expensive… My church just provides them. We only have a few people that need them. Unfortunately I do not have an option to make them, we are Catholic. That is awesome that you are able to and are sharing the recipe!
Jules said: on April 15, 2012
Yes, Brenda, I was pretty surprised myself at the cost! Luckily you are already at a church that provides them!
Suzanne said: on April 16, 2012
I can’t believe how timely this is! I was just trying to find some options last week. My pastor has allowed me to bring my own bread and keep it with me as communion is served. It would be great to actually have a communion wafer again. And I do love everything that I make with your flour! I have now doubt that these will be perfect.
Jules said: on April 16, 2012
That’s great, Suzanne! So glad this recipe will be helpful to you!
Julie Determan said: on April 22, 2012
Could I substitute corn oil for the light olive oil? My granddaughter who has severe food allergies can only have corn oil.
Jules said: on April 22, 2012
Yes, Julie – you can make that substitution.
Susan said: on April 22, 2012
My husband is Celiac and our Anglican church purchased rice wafers especially for him. They are placed on a small server and deposited directly into his hands without the priest touching it.
Jennifer Adkison said: on May 9, 2012
I got the go-ahead from my church that I can make these for the congregants who are gf (I am one of them). Can these safely be frozen? If so for how long? I am thinking of baking a few large batches 3-4 times a year instead of just before every Sunday communion is served. Thoughts? Thank you for sharing this!!!
Jules said: on May 9, 2012
Fantastic, Jennifer! I bake them for my church and keep them in a labeled, sealed tupperware container in the refrigerator or freezer there. They last for a long time because there is no dairy or egg. Congrats!
Jennifer Adkison said: on May 9, 2012
Great! Thank you!!! Now to find the tiny little cookie cutter you used.
Lisa W said: on May 14, 2012
Really nice post. My Catholic church actually gives me the Gluten Free Hosts! LOL. I was actually unaware that this was not really allowed. I have a new found respect for our pastor now.
ce58 said: on August 19, 2012
Often times, they are called “Gluten free”, but they’re really low gluten as Jules described. I would look into it (unless you can have a little gluten in your diet, then I wouldn’t worry much.) The only completely gluten free option for Catholics is to receive the Most Holy Eucharist in one substance only, and if that’s what you need to do, I encourage you to. God bless!
anre said: on May 16, 2012
Thank you for the recipe. I’ll definitely try it these days.
Matt said: on May 17, 2012
Receiving wine from a common chalice is not the correct answer. In all of this discussion, the major issue of cross contamination from wheat in the common chalice of wine is not addressed. Each person who receives the host made from wheat leaves traces of wheat in the chalice. This could trigger an allergic reaction in the gluten sensitive person. Therefore, an individual uncontaminated container of wine should be provided if the low gluten host cannot be tolerated.
ce58 said: on August 19, 2012
A friend of mine speaks with the priest, sits in the front, and receives the consecrated wine before the rest of the congregation, solving this problem.
Tiffany (As For My House) said: on June 1, 2012
Another huge THANK YOU for this! Communion is such a meaningful celebration for me, and I have literally wept at being unable to participate since my diagnosis.
(And to Matt, although she only addresses wafers in the post (which is, after all, a wafer recipe), there is plenty of good discussion about the wine in the comments)
Jules said: on June 5, 2012
So glad this recipe is helpful to you, Tiffany! I’m so thankful each week to have a gluten-free host. It means so much to be able to participate again!
Abby said: on August 31, 2012
I bake for communion at my seminary and I have a GF all purpose flour already. It does not contain xantham gum, so I add it. I see that the all-purpose blend you recommend has xantham gum. Should I add it for this recipe? I will be looking into changing our GF flour, but I need to use what I have!
Jules said: on August 31, 2012
Hi Abby, if you are baking with a blend that does not have xanthan gum in it already, you will need to add it for this recipe. That’s great that you bake for your seminary!
Abby said: on September 4, 2012
Thanks so much! I’m excited to try the recipe tonight for worship tomorrow!
Connie said: on September 13, 2012
I just found this and made the wafers, which by the way are easy. I asked our Pastor if the church would supply gluten free wafers for the 3 of us in our small church and they said they would not. He had no problem with us bringing in our own though. I am so happy to have found this and will keep a supply at our church. This is so important that I will be able to receive communion again. Thank you.
Jules said: on September 13, 2012
Fantastic, Connie! So glad you and the other parishioners at your church can now participate in communion again!!
Pat said: on October 17, 2012
What is the shelf life of these wafers?
Jules said: on October 18, 2012
Hi Pat – great question! To keep them nice and crispy, I’d recommend freezing them and only taking out the ones you need each week. They should last for several months that way.
Carole Edminson said: on October 24, 2012
I am the wife of a Catholic deacon and am the one with gluten issues. For those who can use the ones made by the sisters, I would have you purchase a pyx to place it in and have it placed on the altar before mass, with the priest permission of course. That way it will not be contaminated and you can arrange when to come up to receive it or have it brought to you after the consecration the way it is brought to those who are unable to stand.
Jules said: on October 25, 2012
Thanks for your tips, Carole!
Cindy said: on December 9, 2012
I am Catholic and have only used Ener-G hosts. Our priests has never asked where I get them. I have my own Pyx which I place on the alter with my host and it is consecrated at the same time as the rest of the host plus we use 3 chalices so as the wine is not contaminated either. The piece of host that father puts in the wine at the consecration is only in the chalice he drinks from. He hands me the pyx and I am the only one that touches the host.
Mike said: on December 25, 2012
It doesn’t matter if the priests knows where your host comes from. If it is not of proper substance, then it will merely be a “blessed” host and not the Body of Christ.
Cindy said: on December 9, 2012
My question is that is this recipe than acceptable by the Catholic church. Our church at the time thought about just having gluten free hosts for everyone. I wasn’t sure that I could even have the low gluten hosts. I wanted to be sure so I bought my own and the priests have consecrated them.
Jules said: on December 14, 2012
It sounds like you have some very accommodating priests, Cindy! Lucky you, as I’ve heard from many others about their priests being sticklers for the low gluten host.
Donna said: on March 24, 2013
There is also the issue at our church of dipping the bread into the wine. Most of our congregation choses to dip as opposed to sip, thus contaminating the communion wine with their bread. The church does not want to change with way we do everything b/c of cost, so there is a handful of us who sit out communion.
Jules said: on March 24, 2013
Donna – I’ve been to churches where intinction (dipping the bread into the common chalice) is the norm as well, and those churches typically offer a separate cup for those who partake of the gluten-free host. Perhaps you could introduce this idea to your church? There is no change of routine or any additional cost. Hope it works for you, too!