In my third, and final installment of Cooking for God I’m going back to my roots. My Protestant — with some Catholic relatives and summer camps thrown in — and a little bit agnostic, roots. Which is why it wasn’t my first thought when I was diagnosed with celiac, but eventually I got around to, “What the heck do people who need to consume the body of Christ do in times like this?” Coming from the Bible Belt I just assumed you suffered on a weekly basis. You know, for your sins. But it turns out there are celiacs who pray to more than the porcelain bowl, and I’ve heard rumors about these people making their own host. They take it to their local parish, and voila, they’re back in the game. So I gave it a try.
It’s actually an incredibly simple recipe that only requires that you own something that can really whisk up olive oil and water. I suggest my favorite latte tool. Or milk frother, or whatever you want to call a battery operated mini-whisk. Singing, “Oh, Holy Night” as you froth is totally optional, but recommended.
After you loosely mix in the gluten-free flour, you’re going to want to lay that dough out on a cookie sheet. I find the best way to flatten gluten-free dough is either with a well-oiled spatula, or a sheet of parchment paper pressed lightly into the dough. Either way, it’s not totally easy so you might want to say a prayer before you try to get a nice thin layer of dough on the cookie sheet.
To make sure you can get some good cracker action, perforate the dough with a fork or a knife (I used a knife) so you’ve got a lovely pattern like this. Then you’re just breaking off wafers and ready to have your own gf service right there in your kitchen.
Please note, I did not force any man or woman of the cloth to bless my crackers. That would be sacrilegious.
Here’s how you make your own communion wafers.
Gluten-Free Communion Wafers
adapted from Be a Bree
Prep time: 5 minutes Cook time: 20 minutes
1/2 cup olive oil
1/2 cup water
Dash of salt
2 cups all-purpose gluten-free flour
- Preheat the oven to 350 F
- Combine the olive oil, water, and salt. Whisk until it’s near-frothy white.
- Loosely mix the flour to the blend. Don’t over mix, and make sure the dough is the same consistency of a drier batch of cookie dough.
- Grease a cookie sheet well, as this stuff sticks.
- Roll the dough flat, as thin as pie crust.
- Once the dough is flat, make incisions that will allow to break the dough apart into crackers.
- Bake for about 20 minutes. Remove from oven, let cool then break apart.
Makes: 20 wafers/crackers