Perrydox.com is devoted to the pursuit of truth, whether plain or paradoxical, whether simple or sublime, or simply absurd yet absolute.
Gluten Free Unleavened Communion Bread
Gluten Free Communion Bread
1 cup gluten free all purpose flour mix (I use Namaste Gluten Free Flour)
½ tsp. salt
2 tablespoons olive oil
3 -5 tablespoons ice cold water
Combine the flour and salt. Add the olive oil and toss with fork. Sprinkle the ice cold water over it continuing to toss with fork until enough water has been added for the dough to stick together. Knead until it comes into a ball. Place a piece of parchment @ two feet long on the counter and sprinkle gluten free flour over top of one side. Place the dough ball in the middle of the floured side. Sprinkle the top of the dough ball with a little flour. Fold over the remaining parchment over top of the dough ball. Using a rolling pin, roll the dough out into a rough circle. Using a biscuit cutter cut out rounds from the dough. Lightly score cross hatch for “serving size” pieces but do not cut all the way through.
At this point, you could place them on a light greased parchment covered baking pan and bake at 375 for @ 10 – 15 minutes. However, I usually cook mine on a griddle. To do this, place the dough circles on a lightly greased heated griddle. Let cook in a fashion similar to tortillas flipping as needed until they are cooked well. The communion bread will have a soft chewy texture. The bread will need to be used within 24 hours or placed in the freezer for storage.
Comments