<<Disclaimer: Verify this information before applying it to your situation.>> Tying together the two recent threads concerning Communion and alimentary wheat starch, it sounds like a Communion wafer made from high-purity Codex Alimentarius wheat starch might satisfy both Catholic law and the requirements of the GF diet. Although there might be some very minute amounts of residual gluten in this type of wafer, it would certainly be MUCH better than even a tiny bit of host made from regular wheat flour. Is it necessary for the host to be 100% wheat-based--for example could it be 10% high-purity deglutenized wheat starch and 90% rice starch? That would further dilute any residual gluten in the alimentary wheat starch. If anyone can point us in the direction of a manufacturer of gluten-free hosts (perhaps they exist in Europe?), we will check into making them available to people in the US through our store. --John Shaw Gluten-Free Trading Company, Milwaukee PS: Is this also an issue for Episcopalians or any other Protestants?