Gluten Free Communion Bread Recipe

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This easy gluten free Communion bread recipe is your best choice for the next communion–with a cracker-like exterior and a thin, delicious interior, just like this unleavened flatbread and even more so. It’s super easy to prepare, and made only with 4 ingredients and 2 optional flavoring ingredients. Best of all, it only takes 25 minutes from start to finish! 

This recipe is egg free, dairy free, nuts free, and is entirely vegan.

Before diving into the ingredients you’ll need to make this recipe, let’s take a brief look at the importance of unleavened bread in the communion and the ingredients you should use.

Technically, unleavened bread is a type of bread made without any leavening agents, such as yeast and baking powder, etc. Historically, it seems clear that Jesus broke and shared unleavened bread with his disciples at the last supper. From a theological and spiritual perspective, yeast or leaven in the New Testament, often symbolizes sin, impurity, and hypocrisy, See (Matthew 16:6,Luke 12:1).

Regarding what the bread was like, the Bible does not say whether leavened or unleavened communion bread, grape juice, or wine should be used. Neither does it specify how the elements are to be distributed, but they are just symbols of spiritual realities, not the realities themselves, as mentioned in Hebrews 10:1. Therefore, you can use any representative bread and juice, provided that you consume them in a respectful manner.

You can refer to this sources for more information about communion bread. Now let’s talk about the ingredients you need to make this gluten-free unleavened bread.

Ingredients You’ll Need & Why

Flour: To represents the bread of life

Water: To represents salvation & cleansing

Olive oil: To represents the pressing

Salt: To Represents the covenant

Oregano & Rosemary (optional): Flavor

In pictures: How to Make Gluten-free Unleavened Bread

I love making gluten free unleavened bread because the process is quick & effortless and the result is so enjoyable. Here’s a overview on how to make it:

1. Make the dough: Start by mixing lukewarm water and gluten-free flour, then add the rest of the ingredients, including salt, olive oil, rosemary and oregano. Knead the dough until smooth. It takes about 5 minutes and you don’t need to knead as the dough is very soft. Easy!
2. Shape the dough: When the dough is ready, shape it into a 10-inch log and immediately cut it into 6 equal pieces. Then, dust your surface with a little gluten-free flour, take a ball and using your fingers or floured rolling pin, roll out the dough into a circle or whatever shape you prefer, just make sure it’s about 1/4 inch thick. Place the shaped bread on the prepared baking sheet. Repeat remaining balls. 
3. Prick the flattened dough all over with a fork.
4. Bake for 15 minutes at 484°F (250°C).

Here’s a step-by-step pictures of how to make this recipe:

Gluten Free Communion Bread

Hafedh Garfa

With water, gluten-free bread flour, salt, olive oil and 2 teaspoons of oregano and rosemary, you can make this cracker-like, thin gluten free unleavened bread. Perfect for communion wafers, snack crackers or alongside flavorful dips!

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Prep Time 10 minutes mins

Bake Time 15 minutes mins

Total Time 25 minutes mins

Course Unleavened Bread

Cuisine Christian

Servings 6

Ingredients

  

• 1 and 1/4 cups (220 grams) Water, lukewarm
• 2 cup (280 grams) gluten-free bread flour, more as needed
• 1 teaspoon (6 grams) salt
• 1 tablespoon (15 grams) olive oil
• 1 teaspoon (3 grams) rosemary
• 1 teaspoon (3 grams) oregano

Instructions

 

• Preheat the oven to 484°F (250°C). Line a baking sheet with parchment paper or silicone baking mats and set aside.
• Put lukewarm water and gluten-free bread flour in a medium bowl. Mix with a wooden spoon or silicone spatula for 1-2 minutes until the dough is shaggy and the flour all incorporated. Add the salt, olive oil, rosemary and oregano and mix lightly. Transfer the dough onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth and sticks slightly to the hand.
• Shape the dough into a 10-inch (25 cm) log. Cut into 6 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A knife or bench scraper are helpful for cutting the dough. Shape each piece into a ball. On a lightly floured surface with floured hands and working with one ball at a time. Gently, using your fingers, flatten a ball into a 5-inch circle, about 1/4 thick then place on the prepared baking sheet. You can use a floured rolling pin for this too. Repeat with remaining balls.
• Prick the flattened dough with a fork all over the dough or in neat little rows.
• Bake for 15 minutes or until the sides of the bread are browned to your liking. When the bread is already baked, use a pastry brush and brush the top of bread with olive oil while they are hot.

Notes

Flour: I made this recipe with the same flour used in this homemade gluten-free bread recipe, which contains: corn starch, rice flour, potato starch, corn flour, sorghum flour, psyllium and hydroxypropyl methylcellulose. For best results, use one of the following flours, which have almost the same properties as the flour I use: King Arthur Gluten Free Bread Flour, Bob’s Red Mill  1 for 1, Grandpa’s Kitchen or Polselli Gluten Free Flour.

Special Tools (affiliate links):  Silicone Spatula or Wooden Spoon with Glass Mixing Bowl or Steel Mixing Bowls | Measuring Cups and SPOONS or Kitchen Scale | Bench Scraper  or Bowl Scraper | Baking Sheet | Pastry Brush.