Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Communion Bread


BlessedMommy

Recommended Posts

BlessedMommy Rising Star

My approach to communion for the last few years has been simply to skip the bread and drink the grape juice. I'm considering finding an option for bread though. If you go to a church that practices communion, what do you do? Homemade, commercial, or go without?

 

Any recommendations on recipes or products?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



llama3 Apprentice

My approach to communion for the last few years has been simply to skip the bread and drink the grape juice. I'm considering finding an option for bread though. If you go to a church that practices communion, what do you do? Homemade, commercial, or go without?

 

Any recommendations on recipes or products?

 

The church I'm currently attending uses the Ener-G wafers.  They taste a little different from regular communion hosts and are crunchier but I haven't had a reaction to them.

notme Experienced

i bring my own bread and have my pastor bless it as the host.  i go to a methodist church.  we kneel at the altar, and one of them brings around the bread and i just hold mine in my hand and show said person that i'm already good to go.  (it is just a little piece of udi's or rudi's or whatever i have around at the time)  i did speak with our minister ahead of time, and he said it was fine :)

Georgia-guy Enthusiast

There are gluten-free communion wafers available. Speak to your pastor and see if they can order them. The church I grew up in had several people who had celiac, and the church would order the gluten-free wafers, and the ministers knew to keep them separate from the rest, and those that had celiac always received communion first to avoid contamination on the hands and on the glasses.

across Contributor

We have gluten free wafers, but there are still cross contamination issues which we haven't quite figured out how to solve yet. The pastor distributes the wafers, and he already has gluten on his hands because of having broken the large wafer as part of the liturgy. There are other cross contamination issues besides that, and we're still trying to figure out how to work everything without making it a huge deal.

 

One thing I just thought of this morning is that I need to stop drinking from the common cup. (In our church, people can choose between common cup and the small individual cups). The wine in the common cup would almost certainly have gluten in it due to everyone consuming the wafer first, and then drinking from the cup.

BlessedMommy Rising Star

I think that I would just bring my wafer to church and consider the prayer of blessing to include it. I'm pretty sure that I would have CC issues if I put it anywhere near the regular ones. 

West Coast Canuck Rookie

My Catholic parish has a seperate cup for the handful of us who are celiac.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



sweetsailing Apprentice

At our church, we have separate gluten-free wafers that are in a separate container from the rest of the bread.  We don't use wafers for most people, it's actual bread that is broken into pieces by the pastor.  When I or someone who needs gluten free comes up, the container is offered that has the gluten free wafers.  No one touches the wafers except those who are eating them (or those who put them in the container to begin with), but the point is that the pastor is not handing to me after breaking bread for everyone else. 

StephanieL Enthusiast

Across, If you are Catholic, the cup the priest blesses also has a bit of host put into it so there is defiantly gluten in it.  They often have side cups though that do not have host pieces in it.

 

If you arem"t Catholic, disregard ;) 

Gaye of PA Apprentice

I used to bring a bit of my own gluten-free cracker in my purse, or if I forgot, I would just take the wine and not the bread.  

 

But currently our church is making the move to using gluten-free bread for everyone--they just buy a couple of loaves, which can be cut into small pieces and it provides for many people.  They also went through the cupboards and thoroughly cleaned the communion plates, etc. so that everything is starting out fresh and clean.  And they're in the process of educating anyone who might volunteer to set up the communion, so that if they slice it at home, they will use a clean plate, hands, etc. in order to prevent cross contamination.

 

It all still makes me nervous, but they truly are making a serious attempt at keeping everything clean.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,557
    • Most Online (within 30 mins)
      7,748

    kghorne3
    Newest Member
    kghorne3
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.