Gluten-Free Communion Wafers
MAKES ABOUT 150 GLUTEN-FREE WAFERS
These gluten-free wafers have a long shelf life. Refrigerate them in a sealed container for several weeks. For longer storage, keep them in the freezer.
1½ cups Jules’ Homemade All-Purpose Flour Blend
½ teaspoon sea salt or kosher salt
6 tablespoons water, more if needed
¼ cup light olive oil
1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl or food processor, mix together flour blend and salt until combined. Slowly add 6 tablespoons water and olive oil while pulsing or stirring with a fork to form a dough. If dough is too dry to hold together, add additional water, 1/2 teaspoon at a time, until dough holds together but isn’t sticky.
3. Generously dust your work surface with more flour blend. Form dough into a ball, place it on prepared surface and pat it down to flatten. With a floured rolling pin, gently roll the dough in each direction until it’s so thin you can almost see through it.
4. With a 1-inch round cookie cutter, cut dough into circles. Carefully lift circles with a bench scraper or spatula and arrange them on prepared baking sheet. (Wafers won’t spread, so you can place them close together.) Repeat with remaining dough.
5. Prick each wafer twice with a fork (prick in both directions to make a cross).
6. Cover wafers with parchment paper and place another baking sheet on top. Put an oven-safe heavy skillet on top of the second baking sheet to keep weight on the wafers as they bake. This prevents them from curling.
7. Place in preheated oven and bake 8 to 9 minutes. Remove skillet and the top baking sheet and continue baking 4 to 5 more minutes until wafers are crisp but not browned. Cool on a wire rack.
MAKES 4 CUPS
To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group ©2010. Jules’ readymade flour blend is available at gfjules.com.