Passover for 2014 as begun. For many, a time a personal reflection, along with remembering the events of passion week and the sacrifice that Christ made for us.
I was recently asked by my church to come up with a gluten-free communion bread recipe. This was something I had been thinking about for awhile, but had never tried. I had often offered to make something separate for my daughter, but she didn't like the idea that she was being singled out as having "something different." So, when one of our church members brought up to me the idea that we just switch all the bread to gluten free, it made sense. Many individuals now have gluten intolerances or wheat allergies and no longer can participate. So, after talking with the Pastor and church board it was decided that Communion was meant to include all individuals and that any symbolism of the wheat flour didn't outweigh not wanting to exclude individuals because of health issues.
I didn't the the task lightly, and started the process with prayer, asking the Lord for guidance as I worked on this. I spent some time looking online for gluten free communion bread recipes, as well as just researching communion bread in general. Frankly, I was quite shocked with what I found to be quite differing ideas on the matter. In the past, I had looked into the way that the Jews made Passover bread and was fascinated by the process, which is regulated (if you will) down to the minutes on the amount of time the dough can be handled before baking. I know we don't have to be this strict, but on the other hand, I was surprised by what seemed to be a disregard for symbolism in many cases.
I grew up in a church where unleavened bread was always used. So, reading about other churches using various other forms of bread seemed strange. I do understand that the Greek word Artos (common leavened bread) rather that Azumos (unleavened bread) is used in the New Testament text to describe the bread eaten at the Passover meal with Jesus and also for when Paul talks about the communion service, however, I would argue that leavened bread would not have been readily available for them to use. As no self-respecting Jew would want to make themselves unfit for participation in the Passover (Feast of unleavened bread), the bread Christ would have used in the upper room would have been unleavened. The writers undoubtedly assumed the reader would understand the bread would be unleavened irregardless of the Greek form used. Most commentaries (though not all) were in agreement on this.
The argument revolved more around whether it was intended that we still continue that practice today. Some believe not. Since the Bible doesn't explicitly state to use unleavened bread that it doesn't matter which is used and should be left up to individual church or Pastor's discretion. Some go so far to say that we shouldn't use unleavened bread as it would go against the new teachings to the church. Since unleavened bread was only for the symbolism of the flight from Egypt, we should be using leavened bread to represent Christ.
Personally, I remain in agreement with my church's understanding and teaching in regards to this. On the evening of the first day of Passover all forms of leavening or fermentation would be removed from the homes of the Jews in preparation for the feast. Yeast (leavening) in the New Testament was often representative of sin and death. Yes, I know that there are examples in the Old Testament (Lev. 7:13; 23:16,17) that talk of God's people being commanded to use leavened bread. I don't believe that applies in this case as Christ specifically chose to institute this ceremony during Passover. I think more importantly, that as this bread (as well as the wine for His blood) represents Christ's sinless, "unblemished" sacrifice (the "..lamb without blemish and without spot." 1Peter 1:19), so should the bread that represents His body be symbolic of His sinless nature. Should we not strive to make the bread worthy of the One it symbolizes?
So, the following recipe does not contain leavening agents of any kind (including eggs), save what may naturally occur with steam. When choosing the ingredients I wanted to pay heed as to what each ingredient represented:
Flour mix - Brown rice, arrowroot starch, guar gum
Brown rice flour (grain flour) - It was important to me to include a grain flour. Traditionally, whole wheat flour is used, although barley, spelt, rye or oats are also allowed to make matzo. These, of course, with the exception of oats, contain gluten. Many of these grains were used by the "common man." All people, regardless of race or income level utilized grain flour in making bread. Now-a-days more than wheat grain, rice has replaced it as the grain of the common people. It is probably the most common used grain around the globe and to feed those who are hungry. So, too, is Christ's sacrifice for that of everyone!
Arrowroot starch (healing/thickening) - Gluten-free flours need some starch in them to help them behave more like traditional grain flours. Although not absolutely necessary, I felt the addition of arrowroot complimented the symbolism of the grain. Arrowroot named aru-aru (meal of meals) by the Arawak Indians and had a high value placed on it as a food (it is a starch extracted from the rhizomes of the arrowroot plant, native to South America). The native Americans believed that a poultice made from it would draw out the poisons when placed on wounds from poison arrows. It was taken back to Europe and used medicinally in Victoria times to help wean infants and nourish people with dietary issues. This fits nicely with the healing power of Christ.
Guar gum (binder) - Again, gluten free foods often need a thickener agent to hold the final product together. I know that xanthan gum is often used, but as it is produced by a process utilizing bacteria to ferment sugar, I felt would be inappropriate to add given my comments above about the removal of fermented products. Guar gum is made from the seeds of the guar plant, principally grown in India, but now also worldwide. To me, the addition is symbolic of how Christ binds us together as one church body.
Together, these three elements which are representative worldwide, create a blend that symbolizes the common man, the healing and binding power of Christ.
Other ingredients:
Water - Jesus is the "Water of Life." Without Him there is only death. He is the Living Water. As He says to the woman at the well, "..whoever drinks of the water that I shall give him will never thirst. But, the water that I shall give him will become in him a fountain of water springing up into everlasting life." John 4:14.
Olive oil - Used not only in making bread, it was also used for lighting lamps, and anointing of kings. It is representative of the Holy Spirit. It is the Holy Spirit that lights the fire in us for Christ. I like the idea that Vicki Rutherford had, which was after holding and then eating the bread that a little oil residue remains on our fingers to then "share" with others.
Kosher salt - We are to be the "salt of the earth." The flavor (if you will) by which people can see Christ represented through us.
To me it was important to understand of the symbolisms of the ingredients. Even though many individuals who partake will not know the meanings of them, if those of us who prepare it understand them then they are not lost.
Gluten Free Communion Bread
Full batch - makes about 2 trays (mine is 11.5 x 16.5) for about 240 pieces
1 cup brown rice flour (finely ground)
1 cup arrowroot starch
6 tsp guar gum
1 1/2 tsp kosher salt (use 1 tsp if using table salt)
1/2 cup olive oil
1/2 cup water
Combine dry ingredients in bowl. Add olive oil and "cut" the dry mix till it starts to clump together. Add water. It will seem at first like it is too much water, but it will be quickly absorbed and come together in a ball. Knead a couple of times to make smooth. Divide in half. Roll out the dough on a cookie sheet greased with olive oil. It works best to divide the dough further, placing sections on different parts of the cookie sheet to roll together. Cover with plastic wrap and roll thin, covering as much of the cookie sheet as you can (however, you don't want it too thin). You may have to play with that part and see what thickness you prefer. A little thinner than pie crust dough seems to be best. You will want to score this with a knife or pizza roller, making the pieces about 3/4 in x 3/4 in. Taking a fork, pierce each piece (as Christ was pierced for us). Place tray in preheated oven at 400°F, for about 15 - 20 min. or until you see the sides begin to brown. Remove from heat and cool slightly. Carefully, remove pieces from the tray and cool completely before storing in an airtight container or sealed bag.
I hope that you will find this recipe helpful. I wanted to create something that had meaning, but also was palatable. Everyone seem to agree this was the right recipe. I praise God for giving me the insight to be able to create a bread that is worthy of representation of His body, broken for us.
Let us reflect on Christ sacrifice for us not only week during Passover and Easter services, but everyday in our lives. We have a Savior that loves us so much to have died to redeem us from this world of sin!
