I am committed to having communion bread that is free of common allergens so all may partake of the one bread. This recipe does contain eggs. I’m still working on one without eggs. In the meantime…
Grain, Gluten, Corn, Dairy, Soy, Nut, and Yeast Free Communion Bread
¼ c tapioca flour
¼ c coconut flour
2 tbls garbanzo bean flour
or ½ c plus 2 tbsp of flour blend of your choice or just coconut flour
2 tbsp ground flax seed (option, gives a texture of whole grain bread)
1 tsp baking soda
1 tsp of guar gum (optional)
½ tsp salt
6 eggs, separated
¼ c coconut oil or coconut spread
1/2 cup coconut milk (I used So Delicious coconut creamer)
1 tsp apple cider vinegar
1/2 to 1 tbsp honey (optional)
Preheat oven to 375 degrees F. Line pan with parchment or coat with oil
Stir together dry ingredients. Add the egg yolks to the dry mixture and set aside the whites. Melt the coconut oil or spread and add it with the coconut milk and vinegar. Beat on medium until well mixed. Set aside and beat the egg whites until stiff peaks form. Fold the egg whites into the other mixture. Poor into pan. Bake 30-35 min. Cool in pan 5 min and then cool on rack.
I doubled this recipe to make 2 small loaves and 2 regular loaves. Cubing the 2 regular loaves yields enough for communion bread for 200.
“One Bread, One Body…” http://youtu.be/FG9T8UmN6VY
Thank you for your outreach and efforts at helping us all share Communion together. The very act of offering some sort of odd, separate bread-like items for people with allergies is problematic. We break bread together, we share that, except for the people with the allergies, whom we shuffled to the side to have something different. We didn’t break their bread together. But why? Since when have we regressed to be people who are accept separate and different as equal and welcoming?
I strongly believe that when we say that all are welcomed, all are invited to this holy table, we should actually do that with our hands. Imagine how it might feel to hear the words, and yet to know that you are not, in fact, invited to that table. It can be quite hurtful.
Share bread that is free from people’s allergens, and break, take, and eat together. So may it be!
I’ve been working on a gluten and dairy-free recipe, too. In our small town, no grocery carries the first three ingredients you list, but we can get Betty Crocker Gluten Free rice flour blend, It includes guar gum. So here’s the recipe I’ve adapted: 2 c. rice flour blend, 1/4 t. salt, 1 T. yeast, 1 T. molasses, 2/3 c. warm water, 6 T. non-dairy solid stick margarine, melted. Add the salt to the flour, make a well, add the yeast, the molasses, and the warm water. Let it sit while you melt the margarine (less than a minute in the microwave) and line a baking pan with foil (to avoid any cross contamination). When the yeast is foamy, start mixing it in with your bare hands. Add the melted margarine and continue to “knead” until a small ball is formed, gathering all the bits from the bowl and working them in. Place the ball on the baking sheet, flatten it a little and mark with a cross. Bake at 375 45-50 minutes. No eggs or dairy, but it does have yeast. If I can find the ingredients for yours, I will give it a try – it looks wonderful!
This seems like a fine gluten free recipe. I’ve been trying hard to come up with a bread that is free of common allergens. Since I cannot have any grains, including corn, dairy, or yeast and others in the congregation I attend cannot have peanuts, tree nuts, and soy, I’ve been working on an allergen free recipe. Eggs is the last of the common allergens to work out.
You must surely fold the beaten egg whites into the dough before pouring it into the pan, right?
Yes, yes you surely do. I will add that direction in, thanks!