In The United Methodist Church, the Communion Table is open to anyone who wants to be in a relationship with Jesus and access the love and grace of God that we believe is really present within the Sacrament. Unfortunately, in many places, the ingredients that lie at the heart of this means of grace are inaccessible or dangerous to many of our brothers and sisters. This pastoral challenge is also balanced with a logistical one in terms of many gluten free breads being very crumbly and difficult to eat in the traditional methods of the sacrament.

That is why I was so excited when I came across this particular recipe. Not only is it much easier to make than many of the others, but because of the starches, it tears and dips well allowing you to serve Communion with minimal crumbs under your table.

The act of baking communion bread is such a special way of preparing for worship. In the first ancient church rule book, The Didiche, it describes the coming together of disparate grains into one loaf. As you bake this bread, you can see the various ingredients combine, transform, and rise into a beautiful loaf that makes space for those with significant dietary needs.

In the busyness of ministry life, it is easier to buy the bread from the store and have separate gluten free elements for those who need them. There are some for whom this is a necessity, however, I believe that there is something incarnational about creating the bread for communion from scratch. The process takes time and effort, the results are beautifully imperfect, but in a world where so much value is placed on things being put together and polished, a Table of grace where a wonky loaf of bread is able to communicate the grace of God is a reminder to every imperfect unkept member of the church (which lets face it is everyone!), that they too can be bearers of that grace into the world as well.

Unfortunately, no recipe is perfect. This recipe is not vegan (the eggs are very important to the structure), and some have strong aversions to garbanzo bean flour (there is a substation available), however, I offer it here as an invitation and encouragement to make space for more people.

Prayer

God of grace and God of love, as I prepare this bread from the scattered elements and ingredients, let be see your presence in the mixing, the waiting, the baking, and the serving, so that as this loaf comes together, your people may also be gathered together and sent forwards as workers in the harvest fields of your Kingdom. Amen.

Ingredients

Tools

• Stand mixer with paddle attachement
• Loaf pans (or 2-6” cake pans)
• Parchment paper
• whisk
• scraper
• plastic wrap
• sharp knife
• wire rack

Directions

Preparation

1. Grease your loaf pan (or cake pans) and line with parchment paper

Assembly

• Combine the dry ingredients in the stand mixer up until the yeast (cornstarch, tapioca starch, garbanzo flour, xanthan gum, salt, brown sugar, cream of tarter) and whisk well to combine. 
• Add the yeast and whisk again. 
• In a medium size bowl (about 2 cups/16oz) whisk together the eggs, water and oil. 
• Mix on low speed until combined. Scrape the sides of the bowl and the beater and then mix on high for 1-2 minutes. 
• Spray the top with oil and then cover loosely with plastic wrap. 
• After 15-20 minutes pre-heat your oven to 375. 
• Allow to sit in a warm area for around 45-90 minutes until dough has almost doubled in size. Check it often because it will easily over-proof. until fully combined. 
• Remove plastic wrap and place in the oven. (If baking a loaf, dip a sharp knife in water and make a shallow cut long ways down the loaf. 

Baking

1. Bake for 20-24 minutes (cake pans) or 35-40 minutes (loaf pan) When it is done, the bread will be golden brown and internal temperature will be about 200. 
2. Allow to cool for 5 miunites in the pans, gently separate the side and take out to finish cooling on a wire rack. 

Notes

1. Adapted from Gluten Free Rice Free Bread, Nicole Hunn. https://glutenfreeonashoestring.com/gluten-free-rice-free-bread/
2. This is a forgiving recipe. If you don’t have time to proof, it will still be edible, just not as fluffy. 
3. If you want to combine all the dry ingredients in a pre-made mix to make it easier for other people to make it, that works, just make sure you whisk them well together in the right order. 
4. You can also replace the garbanzo bean flour with sweet white sorghum flour at the same weight measurement. 
5. This whole recipe feeds around 125 people for Communion or 60 per six inch loaf. 
6. You can freeze it ahead of time, but the texture can change and be more crumbly. 
7. The leftovers are great as French toast, or  sandwiches