Hello panforte,
Thank you for your question.
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You can buy large 9" communion wafers (in packs of 25) here:
http://www.churchpartner.com/worship/communion/commbread.htm
[ Item: CP7-9WW, Price: $28.95 ]
ChurchPartner
5808 S. Rapp St. #210
Littleton, CO 80120
Fax: 303-794-4460
Email : info@ChurchPartner.com
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"Panforte (Pahn-FOR-teh): A traditional sweet from Siena, panforte
literally means strong bread (pan means bread and forte means strong),
because the batter from which it is made is firm. It has been prepared
almost the same way since the thirteenth century. Toasted walnuts,
almonds, and hazelnuts are stirred into hot honey caramel, flavored
with candied fruit, cocoa, cinnamon, vanilla, cloves, and nutmeg, and
bound with a little flour. The batter is poured into a round pan lined
with communion wafers, dusted with confectioner's sugar, and baked.
Panforte can be conserved for some months if well covered."
http://www.chefwalter.com/gstronomy.htm
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Here are a couple of recipes i found to prepare communion wafers:
Subject: Communion Wafers
2 tbsps potato starch flour 1 tsp baking soda
1 cup minus 2 tbsps cornstarch 1 tsp salt
2 cups brown or white rice flour
2 tbsps xanthan gum 3 tbsps plus 1-1/2 tsp sugar
1/2 cup butter or margarine 1 cup buttermilk
Sift the dry ingredients together. Cut in butter, add buttermilk, and
mix with fingers until dough is workable. Roll with rolling pin on
rice
flour coated surface as thin as possible. Cut into small circles.
Place
on cookie sheet. Bake at 350 F for 6 minutes. (NOTE: They do not
brown)"
http://www.enabling.org/ia/celiac/rec/rec95-2.html#rec95-2c.5
COMMUNION WAFERS
This is basically a recipe for Petites Galetts Salees (Little Salted
Biscuits) out of The Breads of France, by Bernard Clayton. Only the
amount of salt has been changed.
1/2 c (1 stick) butter, room temperature
1/2 c hot water, tap water is OK
1/2 teaspoon salt
2 teaspoons sugar
2 cups flour, more or less
1/4 c non-fat dry milk
Oven = 425 deg. Number served given at end of recipe.
1. Cut butter into small pieces and put into mixing bowl. Add boiling
water. Let stand until just warm.
2. Stir in about 3/4 cups flour, to make a stirable batter. Add milk
solids, sugar, and salt, and stir well.
3. Add more flour until it makes a soft batter, not sticking to the
sides of the bowl.
4. Spread flour onto surface, drop ball of dough into the middle, and
knead. Put back into bowl, cover, and let rest for up to an hour.
5. Divide dough into two parts, pat down with your hand to spread as
much as possible, and then roll out into thin (less than 1/8 inch).
Wrap around rolling pin and lay onto cookie sheet. (Or you can simply
flip it onto the pan, like pizza dough.)
6. Cut into small squares with a pizza cutter. See next page for
details.
7. Bake at 425 deg for about 7-9 minutes. Watch carefully. Usually the
thin edges have to get very brown before the middle ones brown on the
bottom. (The burnt edges are delicious. Put in a bowl on the kitchen
table, and watch them disappear.)
The number of wafers resulting from a pan can be conservatively
estimated from the formula
N = 0.75(n - 1)(m - 1)
where N is the number of wafers and n and m are the number of cuts in
each direction. For example, if we cut 20 times on the long dimension
of the sheet and 16 on the short, the number of wafers would be about
0.75x19x15 = 214.
http://www.ece.utexas.edu/~cogdell/breads/breads3.html
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Related links:
http://www.prosphora.org/page35.html
http://www.geocities.com/HotSprings/Spa/8672/stjreci1.htm
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Keywords used:
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