Are you looking to have your tastebuds experience WPLC? Well, we are sharing the recipe for those who would like to bake it at home! Then, you can, literally, enjoy a piece of WPLC as we gather for Worship Livestream.
We’re also really curious to see how yummy your bread looks and how the baking process went, so show us your baking by sending your pictures to email@example.com or tag us on Facebook and Instagram using @wplc_chicago.
Gluten-Free Communion Bread Recipe
Yield: 14-16 6-inch loaves
Brown rice flour 16 oz (2 cups)
Golden flax meal 3 oz (6 Tablespoons)
Tapioca starch 3 oz (6 Tablespoons)
Potato starch 3 oz (6 Tablespoons)
Xanthan gum ¾ oz (1.5 Tablespoons)
Salt ½ oz (1 Tablespoon)
Instant dry yeast ½ oz (1 Tablespoon)
Honey (or agave) 6 oz (¾ cup)
Water 24 oz (3 cups)
- Whisk together all dry ingredients (flour, flax meal, starches, xanthan, and salt) in large bowl.
- Combine water, yeast, and honey in another container.
- Slowly add liquids into the dry ingredients. The dry ingredients will begin to clump up, so keep mixing vigorously – it may take some muscle! If you have a stand mixer, it will be much easier to use the paddle attachment on low speed for adding the liquid.
- Keep incorporating liquid until all of the liquid is mixed into the dry ingredients.
- Once the liquid is incorporated, and you have a smooth mixture, keep stirring vigorously for about 5 minutes. (This is important, it helps to hydrate all of the dry ingredients and develop the texture.)
- Allow the batter/dough to stand, covered, in the mixing bowl for twenty minutes. (This is called bulk fermentation and helps get the yeast going. The entire mixture should expand by about 25%.)
- Pipe or spread the mixture (1/2 inch thickness) into 6-inch discs on parchment paper. Allow the piped breads to rise for about 20 minutes.
- Bake at 450°F until just golden. The breads should be crisp on the outside and soft on the inside.
To freeze bread: Wrap individually in parchment paper to keep them separate. Place into plastic bags or anything that will keep the surfaces from being exposed. They can be frozen up to three weeks.
To defrost bread: Separate the frozen loaves, placing them in a single layer onto a plate.
Heat loaves in the microwave for 2 minutes on ‘Defrost.’ Flip loaves over, then heat again for approx. 2 minute more. The loaves should be warm and thawed!