FAQ

1. How can the low-gluten host be safe if there is still wheat in it? 

Low-gluten hosts are still safe for most people with Celiac Disease as the low-gluten hosts typically contain less than 20 parts per million (ppm) of gluten which meets the FDA's standards of something being considered safe.  

2. Why can't the church use completely gluten-free hosts?

The Sacrament of the Eucharist requires specific physical matter to be considered valid meaning there has to be a fraction of wheat in it. Total removal of wheat altars the fundamental nature of wheat bread making the matter invalid for consecration.

3. Who manufactures low-gluten hosts?

The Benedictine Sisters of Perpetual Adoration make low-gluten wheat starch wafers that are tested and approved by the  United States Conference of Catholic Bishops (USCCB) to be used at the consecration during Mass.

4. How do I receive a low-gluten host at mass?

All it usually takes is arriving at mass a few minutes early and talking to a priest, deacon, or sacristan where they will obtain a low-gluten host for consecration and inform you of the procedure they have during Mass.

5. What if I cannot tolerate a low-gluten host?

The Precious Blood is a great alternative as Catholic Theology teaches that the whole Christ (Body, Blood, Soul, and Divinity) is fully present in either form. Just make sure to coordinate this before mass and ensure proper protocols are in place to reduce the risk of cross-contamination with the chalice. Another alternative is breaking the low-gluten host into a smaller piece so it is more tolerable and even less particles (ppm) of gluten. 

6. How is cross-contamination prevented?

Parishes must handle low-gluten hosts seperatley from standard wheat hosts. They can do so by using a dedicated low-gluten pyx or ciborium to keep the low-gluten hosts completley isolated.