Gluten Free Communion Bread

With water, gluten-free bread flour, salt, olive oil and 2 teaspoons of oregano
and rosemary, you can make this cracker-like, thin gluten free unleavened bread.
Perfect for communion wafers, snack crackers or alongside flavorful dips!

Servings: 6

Author: Hafedh Garfa

Prep Time
10 minutes

Bake Time
15 minutes

Total Time
25 minutes

Course:

Unleavened Bread

Cuisine:

Christian

🧂 Ingredients

1 and 1/4 cups (220 grams) Water, lukewarm
2 cup (280 grams) gluten-free bread flour, more as needed
1 teaspoon (6 grams) salt
1 tablespoon (15 grams) olive oil
1 teaspoon (3 grams) rosemary
1 teaspoon (3 grams) oregano

Instructions

1 Preheat the oven to 484°F (250°C). Line a baking sheet with parchment paper or
silicone baking mats and set aside.
2 Put lukewarm water and gluten-free bread flour in a medium bowl. Mix with a
wooden spoon or silicone spatula for 1-2 minutes until the dough is shaggy and
the flour all incorporated. Add the salt, olive oil, rosemary and oregano and
mix lightly. Transfer the dough onto a lightly floured surface and knead for 2-3
minutes until the dough is smooth and sticks slightly to the hand.
3 Shape the dough into a 10-inch (25 cm) log. Cut into 6 equal pieces. (Just
eyeball it– doesn’t need to be perfect!) A knife or bench scraper are helpful
for cutting the dough. Shape each piece into a ball. On a lightly floured
surface with floured hands and working with one ball at a time. Gently, using
your fingers, flatten a ball into a 5-inch circle, about 1/4 thick then place on
the prepared baking sheet. You can use a floured rolling pin for this too.
Repeat with remaining balls.
4 Prick the flattened dough with a fork all over the dough or in neat little rows.
5 Bake for 15 minutes or until the sides of the bread are browned to your liking.
When the bread is already baked, use a pastry brush and brush the top of bread
with olive oil while they are hot.

Gluten Free Communion Bread

Course:

Cuisine:

🧂 Ingredients

Instructions

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