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

Need Recipe For A Bread That Could Be Dunked In Liquid....

Monklady123

Recommended Posts

Monklady123 Collaborator
Monklady123
Posted

Weird request, I know. lol.. But I'm so new at this, and am SO not a baker or cook, and I know a lot of you know a whole lot more than I do. I'm looking for a bread that could be used for communion at church that could be dunked (briefly) in the juice/wine without falling to mush immediately. Sometimes we do communion in the pews, with bread already cut up and small cups of juice. But other times we come up front and every breaks off a piece of bread and dunks it into the chalice of juice.

So I'm looking for something for those dunking days. I tried one recipe that a minister gave me -- it's a sweet bread, and comes out looking like pita bread. It had potential but I don't know...I thought it was pretty awful actually. I might try that one again and leave out the honey -- maybe it would taste more like regular bread.

Obviously bread like Udi's is out -- too light and I know it disintegrates immediately in liquid because I had some that got wet accidentally. :blink:

And, I'm not sure I'm looking to replace the regular bread, so it doesn't have to be something that "tears" easily. This would be just for me, on the communion table for me to take when I get up there.

Also, if I could put one more "rule" on the recipe I'm looking for -- please no odd flours. Has to contain something I can buy easily (at Whole Foods, for instance).

Any ideas from those of you who have done lots more baking that I have? Thanks very much!

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

Celiac.com Sponsor (A8-M):


Dada2hapas Rookie
Dada2hapas
Posted

Unfortunately, that characteristic is what gluten provides. There isn't yet an ideal substitute. However, defatted corn protein may fit the bill in the future, hopefully! Perhaps try making a cracker from rice flour--may serve the purpose and not fall apart.

Open Original Shared Link

kareng Grand Master
kareng
Posted

What if you lightly toasted it first? That's what did for dunking in cheese fondue.

Monklady123 Collaborator
Monklady123
Posted
  • Author

Well, the thing is....the recipe that I tried was okay for dunking. It was very dense, almost like "real" pita bread. That's why I thought I'd try it again and leave out the honey so it wouldn't be sweet. Maybe it was the combination of that texture with the sweetness that I didn't like.

If I were home I'd post the recipe, but at the moment I'm killing time in the church office while my dd babysits for a class we have on Sunday afternoon.

If I could solve this communion problem I'd be very happy. :)

eta: toasting... hmm... I didn't think of that. Worth a try. I'll just have to make the *supreme* sacrifice of testing some this evening with a glass of wine, once I get home. ;)

kareng Grand Master
kareng
Posted

Well, the thing is....the recipe that I tried was okay for dunking. It was very dense, almost like "real" pita bread. That's why I thought I'd try it again and leave out the honey so it wouldn't be sweet. Maybe it was the combination of that texture with the sweetness that I didn't like.

If I were home I'd post the recipe, but at the moment I'm killing time in the church office while my dd babysits for a class we have on Sunday afternoon.

If I could solve this communion problem I'd be very happy. :)

eta: toasting... hmm... I didn't think of that. Worth a try. I'll just have to make the *supreme* sacrifice of testing some this evening with a glass of wine, once I get home. ;)

For the fondue, I sliced bread, put olive oil on both sides and toasted it in the oven. Could sprinkle with a little garlic powder or roasted garlic and some Parm to go with second glass.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I would actually be interested to know this too, not for communion but for other types of sandwiches I have been craving lately. I used to love to make a French dip or homemade philly cheese steak with au juice for dipping. Last week I had leftover meatloaf and tried to do a meatlof sandwich on Udi's. The bread disinigrated and fell apart when the tomato sauce from the meatloaf touched it. I ended up eating it with a fork. That was when I realized I will never be able to make a meatball sandwich or anything with much dressing/sauce out of Udi's. So I was actually wondering about this myself recently. Let us know if you come up with a good recipe.

Dada2hapas Rookie
Dada2hapas
Posted

Does your communion bread need to be unleavened, meaning no yeast or rising agent?

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

Celiac.com Sponsor (A8-M):


Monklady123 Collaborator
Monklady123
Posted
  • Author

Does your communion bread need to be unleavened, meaning no yeast or rising agent?

No, any bread will do. Leavened, unleavened... flat, not-flat, small rolls, large loaf... we're totally flexible on that.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Hmm...Have you tried Chebe? I've only had their pizza crust but it's so dense I don't think it would disinigrate. They also have a bread mix: Open Original Shared Link Not sure it would tear really well because the pizza crust is sort of chewy, but perhaps you could just make small enough peices that you could dip the whole piece or cut it with a knife first.

Monklady123 Collaborator
Monklady123
Posted
  • Author

Hmm...Have you tried Chebe? I've only had their pizza crust but it's so dense I don't think it would disinigrate. They also have a bread mix: Open Original Shared Link Not sure it would tear really well because the pizza crust is sort of chewy, but perhaps you could just make small enough peices that you could dip the whole piece or cut it with a knife first.

No, I haven't tried Chebe yet. But I just ordered some from Amazon and it should be here this week! I was thinking that some sort of pizza crust might work. It doesn't have to tear because it's just going to be for me.

kareng Grand Master
kareng
Posted

No, I haven't tried Chebe yet. But I just ordered some from Amazon and it should be here this week! I was thinking that some sort of pizza crust might work. It doesn't have to tear because it's just going to be for me.

We have gotten the Chebe bread stick mix. Yummy. Probably dense enough. We also got a pizza dough mix of theirs that was good and might work.

Dada2hapas Rookie
Dada2hapas
Posted

How large is the serving, portioned for the communion? Is it bigger than a single bite?

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    2. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
    3. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      32

      My journey is it gluten or fiber?

      I made it through the holiday w/o being glutened. I had my brother cook with gluten-free breadcrumbs and I didn't get sick. I baked cookies with gluten-free flour and had dry ingredients for cookies in ziplock bag. I also made gluten cookies as well and guess I did good washing to avoid CC. My wife also went to a french bakery and bought a gluten-free flourless...
    4. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      32

      My journey is it gluten or fiber?

      What do you mean it would not allow any celiac to eat gluten again. I think if this helps cross contamination when eating out at a non dedicated gluten-free restaurant this would be nice not to encounter the pains. But is their a daily enzyme to take to help strengthen the digestive system?
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Hi, thank you for the reply. Unfortunately, no other antibody tests were ordered. I am a 32-year-old male. About two months ago, I ate pancakes and then developed severe diarrhea that lasted the entire day. At night, I became unconscious due to fluid loss and was admitted to the ER, where I received IV fluids. Two days later, I ate bread again and once...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,845
    • Most Online (within 30 mins)
      7,748
    Paulaannefthimiou
    Newest Member
    Paulaannefthimiou
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I made it through the holiday w/o being glutened. I had my brother cook with gluten-free breadcrumbs and I didn't get sick. I baked cookies with gluten-free flour and had dry ingredients for cookies in ziplock bag. I also made gluten cookies as well and guess I did good washing to avoid CC. My wife also went to a french bakery and bought a gluten-free flourless chocolate cake dedicated gluten-free it was out of this world. 
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      What do you mean it would not allow any celiac to eat gluten again. I think if this helps cross contamination when eating out at a non dedicated gluten-free restaurant this would be nice not to encounter the pains. But is their a daily enzyme to take to help strengthen the digestive system? 
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Hi, thank you for the reply. Unfortunately, no other antibody tests were ordered. I am a 32-year-old male. About two months ago, I ate pancakes and then developed severe diarrhea that lasted the entire day. At night, I became unconscious due to fluid loss and was admitted to the ER, where I received IV fluids. Two days later, I ate bread again and once more developed severe diarrhea. I ended up in the ER again and received IV fluids. In my country, Pakistan, doctors are unfortunately not very thorough, so they treated me for a stomach infection. I visited three or four doctors, including a gastroenterologist, but it seemed like they just wanted to keep me on medications and IV fluids. Eventually, I did some digging myself and started connecting the dots. For years, I’ve had excessive gas buildup and frequent loose stools, but I never paid much attention to it. I also cannot easily digest dairy products. Two years ago, I had a CBC test that showed iron deficiency. My doctor told me to eat more meat and said it was nothing serious. However, for the past five years, I’ve also had severe motion sickness, which I never experienced before. Whenever I get on a bus or in a car, I sometimes lose consciousness for 10–20 seconds and wake up sweaty, and occasionally I feel the need to vomit. After more research on the internet, I came across gluten and celiac disease, so I got two related tests (TTG-IgA & TTG IgG) done along with a stool test and another CBC. The stool test showed weakly positive blood. Ever since eating those pancakes and bread, I’ve had a burning sensation in my gut. My doctor reviewed my tests, he told me to completely stop eating gluten and started me on IV fluids for 20 days, saying that I had severe inflammation in my gut. It has now been two months since I quit gluten, and I’m still not sure whether this is celiac disease or gluten intolerance. I don’t really trust doctors in Pakistan, so I thought I might get some help here.
×
×
  • 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.