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. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      21

      Headaches / Migraines and Hypoglycaemia

      @Sarah Grace, Thank you for the update! It's so good to hear from you! I'm glad Thiamine, B Complex and magnesium have helped you. Yes, it's important to take all three together. I had to quit eating cheese and nuts a long time ago because they triggered migraines in me, too. They are high in tyrosine, an amino acid, found also in fermented...
    2. Jmartes71
      - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Related issues

      Its been a complete nightmare dealing with all these health issues one thing after another and being told many different things.I am looking for a new primary care physician considering when I told my past doctor of 25 years I was diagnosed before any foods eliminated from my diet and now this year at age 54 no longer able to push considering Im always exhausted...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      21

      Headaches / Migraines and Hypoglycaemia

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan...
    4. Scott Adams
      - Scott Adams replied to jessicafreya's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Tamale ingredients

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    5. Wheatwacked
      - Wheatwacked replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      GI DX celiac despite neg serology and no biopsy

      Just a gluten free diet is not enough. Now you have to identify and replenish your malnutrition. Celiac disease is co-morbid with malabsorption syndrome. Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely. It takes...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,145
    • Most Online (within 30 mins)
      7,748
    Kundrey
    Newest Member
    Kundrey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      @Sarah Grace,  Thank you for the update!  It's so good to hear from you!  I'm glad Thiamine, B Complex and magnesium have helped you.  Yes, it's important to take all three together.    I had to quit eating cheese and nuts a long time ago because they triggered migraines in me, too.  They are high in tyrosine, an amino acid, found also in fermented foods like sauerkraut and red wine.   I found taking Tryptophan very helpful with migraines.  Tryptophan is a precursor of serotonin and people with migraines are often low in serotonin.  (Don't take tryptophan if you're taking an SSRI.)     This recent study shows tryptophan really helps. The association between dietary tryptophan intake and migraine https://pubmed.ncbi.nlm.nih.gov/31254181/   For immediate respite from a migraine, try smiling REALLY BIG, mouth closed, tongue pressed against roof of mouth, and crinkle up your eyes like you just heard or saw the funniest thing...  This causes an endorphin release in the brain.  Usually it's the funny event, then the endorphin release and then the smile.  Smiling first makes the endorphin center think it missed something and it catches up quickly by releasing endorphins after the big crinkle eyed smile.  Must make crinkly eyes with smile or it won't work.  If you do this too frequently within a short time frame (several hours), you can deplete your endorphins, but you'll make more in a couple of hours, so no worries. Get your thyroid checked, too.  Migraines are also seen in low thyroid function (Hashimoto's or hypothyroidism).  Celiac and thyroid problems go hand in hand.   Vitamin D helps, too.  Low Vitamin D is found in migraine.   I'm so glad you're doing better.  
    • Jmartes71
      Related issues

      By Jmartes71 · Posted

      Its been a complete nightmare dealing with all these health issues one thing after another and being told many different things.I am looking for a new primary care physician considering when I told my past doctor of 25 years I was diagnosed before any foods eliminated from my diet and now this year at age 54 no longer able to push considering Im always exhausted, leg pain , stomach,skin and eye issues,high blood pressure to name a few all worsen because I was a  school bus driver and few years until my immune system went to hell and was fired because of it.Im still struggling now, Im sibo positive and been told im not celiac and that I am.I have a hernia and dealing with menopause. Its exhausting and is causing depression because of non medical help. Today I saw another gastrointestinalist and he said everything im feeling doesn't add up to celiac disease since my ITg levels are normal so celiac disease is under control and it's something else. I for got I had Barrett's esophagus diagnosed in 2007 because recent doctors down played it just like my celiac disease. Im currently looking for a pcp in my area because it is affecting me personally and professionally. Im told since celiac looks under control it's IBS and I need to see a therapist to control it. Gastrointestinalist around here think only food consumption and if ITG looks normal its bit celiac disease it's something else. Is this right? This is what im being told. I want medical help but told its IBS.Im feel lost by " medical team "
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
×
×
  • 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.