<<Disclaimer: Verify this information before applying it to your situation.>> After explaining my great experience with receiving communion, I offered the recipe to anyone who wanted it. I have received SO MANY REQUESTS that I have chosen to send one message back to the whole list for all who are interested. To answer some questions--(1) the reason for unleavened bread dates back to the Passover. They had to be ready to flee so they couldn't take time for the rising of bread--thus the unleavened bread that contains no yeast and this has been a tradition continued. Interesting, huh? (2) Regarding the transubstantiation requiring wheat--my priest's response was like mine--it was probably believed long ago by someone and some have taken longer to make changes that need to be made in the thinking of it all. He does not agree it needs to be wheat. He also said that the National Conference of Liturgy Directors (I think this is correct) had made a proposal to Rome for a change and also a recipe that would be GF. Isn't it great that they understand our needs? (3) My priest said the main procedure for making the communion work is "getting the host in the dish of communion hosts and the priest knowing where you are sitting or you going to the priest for distribution." I put my bread in a small paper "pill-like" container to keep it away from the hosts. The ArchBishop was very pleased about our way of working this out. Sorry this is so long--I just want to make it clear. And now for the recipe--remember, it is not "gourmet." You may be able to remake it to be even better. I have tried different ones and this has dissolved better in my mouth. It is a version of one used at our Catholic University Center several years ago. I only changed the flour. UNLEAVENED COMMUNION RECIPE 1/2 T. sugar 1/4 C. soy flour 1/4 C. potato starch 1/4 C. brown rice flour 1/4 t. salt 1/4 t. baking powder Mix the above very well together----- Cut in: 1 T white Crisco 1/2 T. butter flavored Crisco 1 1/2 T GF honey Add in small amounts: 1/4 C. water (or a speck less) Mix well and spread in pan (I usually use a 9-inch pie pan and spread it thin--about 1/4 inch thick) Bake @ 350 degrees for 10 minutes. After it cools, I cut in pieces about 1 to 1 1/4 inches by 1/2 inch. This can be by works better for your container, etc. I cut my container down a little with the help of scotch tape (smiles!) and make it smaller so it leans up and makes it easier for the priest. For any other questions, e-mail me privately. I received some requests that made me feel very happy that I shared this. I can see that some of you will feel much better by having a way of once again receiving communion. I pray that your minister/priest will be as happy at assisting you as mine. Sharon in Kansas "Smile--it's contagious"