Worship Leader Communion Notes

We celebrate communion monthly at CCMC—the last Sunday of the month. Thank you for agreeing to plan and lead worship on a communion Sunday. This list is intended to be helpful in your preparation. If you have any questions please feel free to contact Worship Committee. 

CCMC has a number of alternate communion liturgies in files that we've used in the past (including liturgies appropriate to the various liturgical seasons). We have also sometimes played with various methods for receiving communion, e.g. gathering in 4-5 smaller groups around the sanctuary. Worship committee is happy to consult with or collaborate with worship leaders interested in exploring other options. You are also welcome to be creative and go with a new vision!  

The following checklist is based on our regular communion liturgy. Please make modifications as needed if you have elected to go another route.


During the week(s) prior to the service:

By the Wednesday before:

On Sunday, before the service:

On Sunday, during the service:


Communion Bread (gluten-free, nightshade-free, nut-free and vegan)


21⁄2 cups warm water (105 to 110 degrees F)

21⁄4 teaspoons active dry yeast (1 package)

1 teaspoon honey

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1/3 cup ground chia seeds

1/3 cup whole psyllium husks

1 cup garbanzo fava flour

1 cup tapioca flour

1⁄2 cup sweet rice flour

1⁄2 cup certified gluten-free oats (quick cooking may be easier)

11⁄2 teaspoons sea salt


Put the warm water (105 to 110 degrees F) in a bowl. Add the yeast and honey and whisk together. Let rest for 5–10 minutes to activate the yeast.

While the yeast is activating, mix the dry ingredients—except for the psyllium husks and chia seeds—together in a large bowl.

After the yeast is ready, whisk the olive oil, maple syrup, ground chia, and psyllium husks into the water-yeast mixture. Let stand for just 2–3 minutes. Whisk again.

Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until combined. It will be quite sticky at this point, but that’s good. It’s so that it will stay together and not be crumbly.

Put a layer of flour on a clean surface for kneading the dough. Also dust your hands and a spatula or wooden spoon one of the flour’s in the recipe (the sweet rice flour works well), then scoop the dough out of the bowl and place it on your floured surface. Sprinkle some more flour on the dough and knead it, adding the flours a little at a time, until the dough stays together and is just slightly sticky. Form the dough into a ball, put in the large bowl, and cover with a damp towel. Put it in a warm place to rise.

After the dough has risen, put a pizza stone in the oven and preheat to 400 degrees. If you don’t have a pizza stone, you can use a cast-iron dutch oven or cast-iron skillet. Place a pan of water on the bottom rack of the oven.

Punch down the dough and return it to the floured wooden board. Knead for one minute, then form it into a round ball and place it on a piece of parchment paper.

Use a sharp knife to cut a tic-tac-toe pattern on the top, then drizzle with additional olive oil. Let it continue to rise for about 30 minutes while the oven and stone or cast-iron pan are preheating.

Use the parchment paper to place the risen loaf on the pizza stone in the over.

Bake for 40 minutes. Remove from the oven and cool for about an hour.

Note: Unfortunately, freezing and thawing this bread makes it crumbly.

Recipe developed by chapel program at Pittsburgh Theological Seminary