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Dec 29th, 2019
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Joined: Jul 2008
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Lester, the article says that the diocese banned (really reiterated the ban on) gluten-free hosts not made of wheat. When properly informed, the parish made available the low gluten(contains teeny tiny amount) hosts that are made of wheat (e.g. those sold by the Benedictines in [ altarbreadsbspa.com] Clyde, MO.), but the girl said they tasted "disgusting". A low-gluten option [ dispatch.com] was available, so Allison, an 11-year-old fourth-grader at Holy Spirit School, tried it. But, she said, “it tasted disgusting.” I'm sorry... she refuses to take the Precious Body because “it tasted disgusting.”  I won't post more on that quote, and the response (she now receives only the Precious Blood) lest I be uncharitable to those responsible for her formation. (There are plenty of situations where Holy Communion is not offered under both species, only the Precious Body is offered, including the Extraordinary Form of the Roman Rite which never offers the faithful the Precious Blood.) Also, there is nothing new about the canon law, 924, that requires the host be only wheat. Cardinal Joseph Ratzinger approved the use of these less than 0.01% gluten hosts back in 2003. I've been in several communities which routinely include someone needing this option. I wonder where the sacristan obtained the wheat free hosts they were using before, surely not from any Catholic source.
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Maybe the people who make the low-gluten hosts should try to make them taste less disgusting? Though I have to say, the high-gluten types really have no taste at all.
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Maybe the people who make the low-gluten hosts should try to make them taste less disgusting? Though I have to say, the high-gluten types really have no taste at all. I find it varies depending, I presume, on the source the parish buys from, but yes, I agree with you that they are "tasteless". And as anyone who provides Eucharist to the elderly and infirm of the Latin Church knows, or who has been in a service where the faithful outnumbered the number of hosts consecrated, it is perfectly valid and licit to break a host, or the Precious Body, (either one, before or after consecration) into the tiniest piece for distribution. I've received when the piece I received was a very small fraction of the original host. As for the low gluten bread from the source mentioned in the article, the Sisters claim it is "delicious". (Of course we don't know what they are used to eating at their monastery.  ) The answer… [ altarbreadsbspa.com]Throughout the years of our research and development we stayed in touch with the Office of the Secretariat for the Liturgy of the U.S. Council of Catholic Bishops. Through their help we discovered a company that produced wheat starch, which is wheat that has had most of the gluten removed. We began experimenting with this new product. There were many failed attempts and much frustration — the resulting breads were either too thin, too hard, or inedible. Then one evening, as our sisters were working, Divine Providence intervened. When mixing the ingredients, the result was a sticky, messy batter that seemed hopeless. They plopped some of it onto the baking plate and then decided to throw out the rest and start over. When they opened the baker they discovered a round, crisp, light wafer that tasted delicious. God had blessed our efforts with success.
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Slightly off topic of "wafers" but maybe entertaining. Back in 1965 at Ft Leonard Wood, MO the then the young monk Father Theodosius from Madison, IL came to serve Divine Liturgy for the military but forgot to bring prosphora. He suggested we make prosphora using the pizza dough mix in those prepared pizzas they used to have which we did, just not adding any milk or anything. No problems! We all know Father Theodosius later became Metropolitan Theodosius.
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Slightly off topic of "wafers" but maybe entertaining. Back in 1965 at Ft Leonard Wood, MO the then the young monk Father Theodosius from Madison, IL came to serve Divine Liturgy for the military but forgot to bring prosphora. He suggested we make prosphora using the pizza dough mix in those prepared pizzas they used to have which we did, just not adding any milk or anything. No problems! We all know Father Theodosius later became Metropolitan Theodosius. Love it! We freeze our baked prosphora, and I have sometimes frozen bread dough and pizza dough. I'm a prosphora baker. Seems brilliant (as the Brits would say) to me. 
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