Joshua Bennett
The Catholic Church has strict rules for the preparation of communion hosts, which are the wafers used during the Eucharist. The hosts must be made from wheat flour and water only, with no other additives, and they must be unleavened. The dough is typically mixed, cut, and baked in an oven before any fermentation can occur, and the final product should not be crumbly or easily broken. Monasteries and nuns have traditionally been responsible for baking the communion hosts, but today, some parishes make their own or purchase them from commercial companies.
| Characteristics | Values |
|---|---|
| Who makes them? | Monasteries, nuns, monks, commercial companies, parishes, and individuals. |
| Ingredients | Wheat flour and water. |
| Leavened or unleavened | Unleavened. |
| Additives | No additives are permitted. |
| Gluten content | Low-gluten hosts are allowed. |
| Shape | Thin, round wafers. |
| Colour | White. |
| Thickness | Quarter-inch thick. |
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What You'll Learn
- Catholic Communion hosts are made from wheat flour and water only
- Leavened vs. unleavened bread: The former is used by Eastern Catholic Churches, the latter by the Roman Rite
- Low-gluten hosts are valid matter for communion
- Hosts are often made by nuns, as well as monks and laypeople
- The process of making communion hosts is extremely prayerful and challenging
Catholic Communion hosts are made from wheat flour and water only
The process of making the hosts begins by mixing flour and water to make a batter. This batter is then baked into flat loaves with a bread-like consistency. This is a challenging process, as the hosts can only be made with these two ingredients. The flat loaves are then stacked and placed in a humidifier for several hours to prevent them from becoming too brittle. They are then cut into individual hosts, dried, and packaged for shipping.
The hosts are made by nuns in monasteries, who support themselves and their religious communities by selling the hosts directly to parishes. Some parishes have their own bakers, who make the hosts for their congregation. These bakers must master the technique of creating the hosts without using any additional ingredients.
The Code of Canon Law states that the bread for the Eucharist must be made of wheat and recently made so that it does not spoil. The tradition of using unleavened wheat bread goes back to the time of Moses and the Israelites' exodus from Egypt.
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Leavened vs. unleavened bread: The former is used by Eastern Catholic Churches, the latter by the Roman Rite
The use of leavened or unleavened bread for communion is a matter of debate within the Catholic Church. While Eastern Catholic Churches use leavened bread, the Roman Rite uses unleavened bread.
The Eastern Catholic tradition of using leavened bread is rooted in the belief that yeast in the bread represents the soul in the body, giving life to the "living bread" of the Eucharist. Leavened bread is also seen as a symbol of the risen Christ and the resurrection. In the Byzantine tradition, the rising of leavened bread is symbolic of the resurrection of Christ. Additionally, the use of leavened bread emphasises that the Eucharist is distinct from the Jewish Passover meal.
On the other hand, the Roman Rite's use of unleavened bread stems from the belief that it was the type of bread used by Jesus during the Last Supper, which was a Passover meal. According to the Gospels of Matthew, Mark, and Luke, the bread for Passover is unleavened, representing the hurried departure of the Israelites from Egypt, as described in the book of Exodus. The Council of Florence in 1439 affirmed the validity of using either leavened or unleavened bread, leaving the choice to the custom of each Church.
The method of preparing communion hosts involves mixing flour and water to create a batter, which is then baked into thin, round wafers. These wafers are unleavened, as per the Roman Catholic Church's requirements. The hosts must be made of wheat flour, either white or whole wheat, and recently baked to ensure freshness and prevent spoilage.
To accommodate those with celiac disease or gluten intolerance, some parishes offer low-gluten hosts or allow for the reception of Holy Communion through the consecrated wine alone.
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Low-gluten hosts are valid matter for communion
The Catholic Church's Code of Canon Law states that the bread used for communion must be made of wheat and recently made to prevent spoilage. This has posed a problem for those with celiac disease, an autoimmune disease affecting the small intestine, which requires those affected to maintain a gluten-free diet. Gluten is a protein found in wheat, rye, and barley.
In 1995, Cardinal Joseph Ratzinger, the Prefect of the Congregation for Divine Worship and the Discipline of the Sacraments, issued a letter to Episcopal Conferences addressing the dilemma faced by those with celiac disease. He clarified that completely gluten-free hosts are invalid matter for the celebration of the Eucharist, but low-gluten hosts are valid matter, provided they contain a sufficient amount of gluten to obtain the confection of bread without the addition of foreign materials and without the use of procedures that would alter the nature of bread.
In 2004, the US Conference of Catholic Bishops approved a type of low-gluten host, which was then permitted by Cardinal Ratzinger. These hosts are made in a separate facility to prevent contamination of the flour and are produced by nuns in monasteries, supporting their livelihood and local communities. The Clyde Abbey in the US, for example, produces low-gluten hosts by combining two different wheat starches that have had most of the gluten removed through a special milling process.
The use of low-gluten hosts allows those with celiac disease to fully participate in Holy Communion while adhering to the Code of Canon Law. It is important to note that these hosts are stored, consecrated, and distributed separately from typical wheat hosts to prevent cross-contamination, and they have a very short shelf life, requiring storage in the freezer.
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Hosts are often made by nuns, as well as monks and laypeople
In addition to nuns, monks are also involved in the making of hosts. For example, Benedictine monks from a nearby abbey were invited to celebrate the 100th anniversary of the Sisters of Perpetual Adoration selling their first host. This suggests that monks and nuns may collaborate in the production and distribution of communion hosts.
Laypeople, or laity, can also be involved in making hosts. In some cases, parishes make their own communion hosts, with a group of women (and sometimes men) baking the hosts in their home kitchens. This practice harks back to the days when altar bread was made locally by the women of a parish. While this tradition began to break down after World War II due to increased demand, some parishes continue to uphold this time-honored custom.
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The process of making communion hosts is extremely prayerful and challenging
The hosts are made with unleavened wheat bread, in remembrance of the Last Supper, where the first Eucharist was celebrated at Passover, according to the Gospels of Matthew, Mark, and Luke. The bread for Passover is always unleavened, recalling the hurriedly baked bread of the Israelites as they fled Egypt.
Making the hosts is a meticulous process. The dough can only be made with wheat flour and water, with no other additives permitted. The dough must be mixed, cut, and placed in the oven before any fermentation can occur, and the final product cannot be crumbly or easily broken. The hosts are then stacked and placed in a humidifier for several hours so they become less brittle, before being cut into individual wafers and dried.
The process of making the hosts is a labour of love for those involved, who often pray as they work, mindful of the importance of the communion bread in the Catholic faith. It is a challenging process, requiring diligence and precision, but one that brings those involved closer to their faith and community.
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Frequently asked questions
Catholic Communion hosts are made of wheat flour and water only.
Catholic Communion hosts are often made by nuns to support their religious communities. Some monasteries and parishes also make their own Communion hosts.
The flour and water are mixed to make a batter. The dough is then cut into individual hosts and baked. After baking, the hosts are dried and packaged for shipping.
Yes, low-gluten hosts are available for those who suffer from celiac disease. These hosts are made with a small amount of gluten to maintain the nature of the bread.
The use of unleavened bread in the Catholic Church is to symbolise the Last Supper, which was a Passover meal where unleavened bread was eaten.
