St. Patrick’s Episcopal Gluten-Free Eucharist Bread
| Ingredient | Full recipe | 1/8 Recipe (serves~40) |
| White Rice Flour | 2 cups | 4 Tbs |
| Tapioca Flour | 1 cup | 2 Tbs |
| Xantham Gum | 1 tsp | 1/8 tsp |
| Baking Powder | 4 tsp | ½ tsp |
| Baking Soda | 2 tsp | ¼ tsp |
| White Sugar | ¼ cup | ½ Tbs (three ½ tsp) |
| Brown Sugar | ¼ cup | ½ Tbs (three ½ tsp) |
| Butter | 8 Tbs | 1Tbs |
| Plain Greek Yogurt | 1 cup | 2 Tbs |
Preheat oven to 400°F.
Grease baking sheet.
Mix the dry ingredients together. Add butter and cut with a fork until it resembles coarse meal.
Stir in yogurt to form a soft ball. (I usually include the yogurt clinging to the outside of the measuring spoon for each tablespoon of yogurt to get the right amount of moisture, particularly if using plain Greek yogurt. The extra is not usually not needed if you are using regular yogurt.)
Place dough on a piece of parchment paper with a small ball for fashioning into one 2-3 inch diameter host for the Fraction Rite. Flatten to ¼ inch thickness moistening finger-tips with a spray of oil and pressing the dough into a pancake on the parchment paper. Place dough onto the cookie sheet.
Cut the dough into finger-wide strips about 2½ inches long.
Bake for 5 minutes on the bottom oven rack or until lightly golden brown on the edges, DO NOT OVER BAKE! Cool and place into a container for transport to church. The priest can break the bread into various sizes depending on the number receiving Communion.
Note: This bread crumbles if frozen or refrigerated. It is best used within 24 hours.
