Divine Liturgy (Eucharist); this bread is called the (, ), i.e. a 'gift returned', or 'in place of the gifts'. Eastern Catholic Churches The Byzantine Rite Eastern Catholic Churches (like the Eastern Orthodox Church) use leavened bread for prosphora (the Greek word for Eucharistic altar bread). The Maronite Church has adopted the use of unleavened bread due to liturgical Latinisation. The Syro-Malabar Church uses both unleavened bread as well as leavened bread in which Holy Malka is added. Western traditions Catholic Church A host is a portion of bread used for Holy Communion in many Christian churches. In Western Christianity the host is often thin, round, unleavened hosts. In the Roman Rite, unleavened bread is used as in the Jewish Passover or Feast of Unleavened Bread. The Code of Canon Law, requires that the hosts be made from wheat flour and water only, and recently made so that there is no danger of spoiling. Hosts are often made by nuns as a means of supporting their religious communities. However, in New Zealand, the St Vincent de Paul Society hires individuals with intellectual disabilities to bake, cut out, and sort the bread, thereby offering paid employment to those who would not otherwise have that option. The General Instruction of the Roman Missal §321 recommends that "the eucharistic bread […] be made in such a way that the priest at Mass with a congregation is able in practice to break it into parts for distribution to at least some of the faithful. […] The action of the fraction (breaking of bread), which gave its name to the Eucharist in apostolic times, will bring out more clearly the force and importance of the sign of unity of all in the one bread, and of the sign of charity by the fact that the one bread is distributed among the brothers and sisters." In 1995 Cardinal Joseph Ratzinger (the future Pope Benedict XVI), then Prefect of the Congregation for the Doctrine of the Faith, wrote a letter to the Episcopal Conferences in which he expanded the Code of Canon Law, stating that low-gluten bread would be considered "valid matter" for hosts as long as no additional substances "alter[ed] the nature of the substance of the bread". Since the 2000s, hosts with low gluten content have been manufactured in the United States, especially in parts of Missouri and New York. People with celiac disease must