Below is the communion bread recipe that we most-commonly use in our worship together. It originated at Luther Seminary and has been passed among Lutheran congregations for years.
Also listed on this page is a delicious gluten-free communion bread recipe provided to us by Dayle Hardy-Short.
Luther Seminary Communion Bread
Yield: 4-8oz. Loaves:
Each loaf serves approximately 40 people (depending on the size of the piece)
Sift dry ingredients 3 times
2 c. whole wheat flour
1 c. white flour
1 ¼ tsp. Baking powder
1 ¼ tsp. Salt
Cut in 4 tsp. Oil
Mix water and sweeteners together; add to dry ingredients and mix well.
¾ cup + 2 Tbsp. Very hot water
3 Tbsp honey
3 Tbsp Molasses
Dough should be a bit sticky
Divide and roll ¼” thick circle
Mark with a cross
Bake at 350 degrees for 10 minutes
Remove and brush with oil, bake an additional 5-8 minutes, remove and cool.
Unleavened Gluten-free Bread
Makes about 60 biscuit-sized pieces
(I have put directions for a half recipe in parentheses for a smaller batch)
3 cups buckwheat flour (1-1/2 cup; if you cannot find buckwheat, use brown rice, or gluten-free baking flour)
1 cup Bob’s gluten-free all-purpose baking flour (1/2 cup; or use white rice flour)
1 cup coconut flour (Bob’s) (1/2 cup; or use brown rice flour)
3 tsp. xantham gum (Bob’s) (1-1/2 tsp. –can be made without this—will just be a bit flatter)
2 cups VERY hot water (1 cup)
2 tablespoons molasses (1 tablespoon)
2 tablespoons honey (1 tablespoon)
1-1/2 tsp. salt (3/4 tsp.)
¼ cup oil (canola) (1/8 cup, or 2 tablespoons)
Mix together all dry ingredients (includes xantham gum) until blended thoroughly.
Add wet ingredients. Mix thoroughly (may knead briefly with fingers to insure all dry ingredients are blended thoroughly).
Roll out to 1/8 inch thick on floured surface (use rice flour or a bit of all-purpose gluten-free flour).
Cut into 3×3 squares or use biscuit cutter for rounds. Place on baking sheets, either buttered or covered with parchment paper.
Bake at 400 degrees about 10-12 minutes.
