A Canadian Celiac Blog

Let’s start the blog with the Show Notes for this episode:

This episode looks at how, in Canada, a celiac can make a claim on their taxes for the extra expense of gluten free food.  The subject sounds simple enough, but as we find out, the Canada Revenue Agency has made the process laborious with very little positive effect on your tax return.  For a professional perspective, I speak with my daughter, Deanna, who is an accountant and has worked with taxes for years.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I said most of what I think about this issue in the podcast, but there is one thing I want to touch on here briefly.

Is Celiac Disease a disability?  There are different definitions of a disability, and certainly celiac disease, or aspects of how it effects our lives, meet some of these criteria.  Personally, I don’t want to look at CD as a disability.  Yes, it affects everything I eat and all the work and decisions that go into that, but in my other day-to-day activities, I, personally don’t feel its impact.

There are many, who have other autoimmune conditions as a result of their CD, and those conditions can range from simple to complex, painful and debilitating.  That has not happened to me, and I’m hoping that by managing my CD closely, other conditions will be minimized, or held off completely.

Except for CD, I consider myself healthy.  I am fortunate, I don’t take any medication, except for some recommended supplements, and I feel I can function well in a fast-paced lifestyle.  Many things are difficult – all around the aspect of food, but I can learn to deal with those. Other people may find an advantage is identifying as disabled, and I would not take anything away from them for that.  For me, CD is not a disease, or a disability – it is condition that I am managing well.  I’ve had lots of experience with it, and am comfortable both with CD and the gluten free diet.

Let’s start the blog with the Show Notes for this episode:
This episode is a look at a different kind of gluten free entrepreneur, one that has set herself up to fill the needs of her local community. Sue Torrance operates Tasty Indulgences from a commercial kitchen in her basement. She doesn’t have a store front, but makes her desserts and comfort food meals available at local stores and a restaurant. Sue is located in Prescott, Ontario. You can find her on facebook @tastyindulgences.

Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –
Most people think entrepreneurs start a business to make money. I think if you ask them, they start businesses to fill a need. In the case of Sue Torrance, she saw a need in her local community. I can relate well to this, as I saw the same need, but mine was years earlier.

When we think of gluten free food producers, we often think of the big names that have widespread distribution and are relatively easy to find in stores and online. I find that many of the smaller businesses are much more interesting. They often fill a more specific need, and do so for a variety of reasons. Some start out on a shoestring budget and many are one-person operations for a long time, as they get established.

I remember taking a course put on by a local business development group where I live, in which the participants were flushing out ideas for new local businesses. Getting together with other entrepreneurs and facilitators was a valuable experience. One thing I learned is that just because you get compliments on something, your baking for instance, doesn’t mean people other than your immediate family will actually shell out money for it.

With me, it took a while to fully form my business plan and strategy. I decided to start very small, with very few resources and call in favours from whomever I could. It was hard work, as any entrepreneur will tell you. What keeps you going is that fact that you are making a difference, in your local community, or in a larger market. Maybe you are disrupting established businesses, maybe you are introducing something new. Either way, you are making a mark, making a difference.

I often did taste testing of my baked goods in different locations and situations. Many people who require gluten free and had been deprived of certain foods for years, were brought to tears tasting my baked goods. For me that made it worthwhile. The work of an entrepreneur is rewarded in many different ways. I started on a shoestring, but got back a fortune in appreciation.

Let’s start the blog with the Show Notes for this episode:

This episode is the first in a series of talks with individuals from different cultures eating gluten free.  My first interview is with Diyaa who has grown up in an East Indian family eating food you may or may not be familiar with.  Diyaa talks about how gluten and wheat fit into her family’s diet including family gatherings and events.  We chat about which East Indian foods are naturally gluten free.  You may be surprised with some new food finds.  You can follow Diyaa on Instagram @lifeafterroti.  If you have a story about how you cope eating gluten free and adapting your cultural food and traditions into a gluten free lifestyle, please email me at acdnceliacpodcast@gmail.com.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

During the podcast I spoke about how much I enjoyed Indian food, even before I knew I was celiac.  When I had my two daughters, we continued, as a family to enjoy curry, rice, butter chicken and pappadums (also spelled poppadums and puppodums).  For years my family has enjoyed Patak’s pappadums which are bought dry and easily brought to life in oil at home.  You should give them a try.

I have made my own curry, used different curry pastes and sauces and enjoyed takeout for many years.  I remember, there was an amazing Indian restaurant we loved when we lived in Bermuda and we got butter chicken takeout on a regular basis.  The girls called it pink chicken. 

I wasn’t raised on curry of any form and it wasn’t until I was an adult that I was introduced to this flavourful cuisine.  Once, when one of our daughters had a friend over and we ordered our favourite curry takeout, my daughter was very confused when her friend had never tasted curry before.  Now, both girls make and enjoy curry in their own kitchens.

The lesson here is to try new foods, have an open mind to different naturally gluten free foods and flavourings and don’t be afraid to share these finds with your families.  If you’ve never done it before, try bringing a chicken curry and pappadums to your next family gathering and see what happens.  Maybe you too will start a new family tradition.

On a side note – last year, when Deanna visited Bermuda as an adult, one of the meals she wanted to have was “pink chicken” – she got it, and enjoyed it, it brought back childhood memories and did not disappoint.  Food memories can be powerful and this is one our family shares.

Let’s start the blog with the Show Notes for this episode:

This week I speak with Edith Lalanne to find out more about the publication of the Practical Guide to Gluten-Related Disorders and the Gluten-Free Diet for Public and Private Senior’s Residences and Meals-on-Wheels Services.  Edith explains how the booklet came about and how best to use it as a resource guide.   It can be purchased from the Canadian Celiac Association on their website at www.celiac.ca and from the Fondation Quebecoise de la Maladie Coeliaque on their website at www.fqmc.org

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Organizing the move of a senior relative into a retirement residence is something you don’t think much about until you have to do it.  In four months last year, I assisted with three of these difficult moves.  As a family we have been fortunate that our loved ones were in a position to make the choice to move willingly, which made our job much easier and less stressful.

During our visits to different homes, we were often offered a meal.  This is one way to let prospective residents know what to expect if they moved in.  It did throw a bit of a wrench into the works when I had to eat gluten free.  I wasn’t the prospective resident, but I was the one requiring the special meal.

On every occasion, I was pleasantly surprised with what was presented to me.  One of the wait staff even admitted he was celiac and assured me that the kitchen took gluten free very seriously.  I enjoyed my meals on those days, and continue to enjoy the food when I visit and eat with my relatives. 

My experience was very positive, but I do know that this is not always what happens.  In years past, I have heard of instances when the elderly were told their gluten free diet would not be catered for and the best way to eat gluten free was to supply their own food.  Since this was not my relative, it was difficult to get involved, and became a cause of great stressful for the family.  The practical guide could not have come too soon.

Trying to be positive, I hope the bad experiences are behind us, and the more enlightened chefs and executive chefs (the ones really making the decisions) are understanding the gluten free diet and striving to get it right.  At my last meal with my parents, the server told me there were 3 (out of 100) residents on a gluten free diet, and served me a tasty nutritious meal.

Let’s start the blog with the Show Notes for this episode:

This episode is a look at the new Canada’s Food Guide with Registered Dietitian Selena De Vries.  The new food guide is a dramatic change from the recommendations we have known for years.  We have always been told to eat so many servings from different food groups.  The new guide takes a different approach and Selena does a great job breaking that down for us.

Selena was a past guest on Episode 14 of the podcast discussing the challenges of losing weight and maintaining a healthy weight on a strict gluten free diet. 

Selena has written about the new food guide on her website http://www.selenard.com/ where you can sign up for Selena’s newsletter and other resources

Instagram celiac_made_simple 

on Facebook at Celiac Made Simple

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

A year ago, I thought I knew almost everything there was to know about living a healthy gluten free lifestyle with celiac disease.  I was wrong.  I’ve learned so much this past year producing the podcast and talking with different experts and celiacs from across the country. 

After speaking with Selena DeVries on Episode 14 of the podcast, I was inspired to develop another podcast that looked at how individuals are coping with losing weight and maintaining it on a gluten free diet.  I have always been overweight, and it took weight-loss surgery to get me on track.  I started the second podcast in the summer of 2018.

When I look at what I’ve learned about the gluten free diet, from both A Canadian Celiac Podcast and the Gluten Free Weigh In podcast, I can safely say that using the structure of a gluten free diet to eat healthy, eat more single ingredient foods, eat mindfully and enjoy food have been the common themes I’ve spoken about in both podcasts. 

Fast forward to January 2019 and the release of Canada’s New Food Guide.  It took me a while to connect the dots.  The mindful eating of mostly unprocessed foods; efforts to make more food at home; and enjoy it more were there in the new recommendations.  I’m doing something right on my gluten free journey, and I have to credit much of my enlightenment to the various people I’ve spoken with for research and interviews over the past year.  I love when a plan comes together.

Let’s start the blog with the Show Notes for this episode:

The podcast is celebrating one year of episodes!! Melissa Secord, Executive Director of the Canadian Celiac Association was the first guest on the first episode and since the CCA has so much on the go, I thought I’d check back with Melissa one year on.

Melissa mentioned the campaign to fund peer counselling services at the CCA offices for people who call in needing assistance.  A funding page has been set up, so supporters of the CCA can become Peer Support Champions.  It may or may not be difficult to remember back to realizing you needed to eat gluten free, but we all remember how tricky it was. You can become a Peer Support Champion with a single donation, or with monthly support.  Go to http://bit.ly/CCAPeerSupportChampion.  Otherwise you can find more information under the donate button on the CCA website at www.celiac.ca.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

It’s been a great year.  Before I started the podcast, I approached the CCA so they would be aware of what I was doing, and to work with them to help get their valuable message out in a format they had not used before.  The CCA encouraged me, but was not sure if their resources could be stretched to assist with a podcast.  I assured them that I would do the heavy lifting.  I just wanted us to be on the same page. 

I hoped to promote their efforts and gain access to some impressive experts in the field of celiac disease and the gluten free diet.  That’s just what I got.  I have interviewed Shelley Case, Dr. Duerksen, Selena De Vries, Mark Johnson, most of the Chapter Presidents and the list goes on.

Truth be told, when I started my podcast, I really didn’t know what it would be like.  Would I run out guests or material after a few months?  Would I get bored with the interview format?  Would I get frustrated with the technology?  Would I get discouraged because no one was listening?

I can now answer those questions.  Every time, I start brainstorming for new topics or guests, they seem to appear before me like magic, my friends and connections are more than generous to me.  Interviewing does take practice, but I love to talk, and I think, over time, I have become more comfortable with using questions to make an informative, natural conversation.  Just when I think I have a handle on the technology, something changes.  I have been sideswiped a couple of times by posting my Gluten Free Weigh In podcast on the wrong site.  Technology will always be a challenge, but one that feels so good when you actually figure it out.

About anyone listening – I have been so blessed by my many friends in the celiac and gluten free world for helping me to grow my audience.  I remember being told, if only 30 people listen to an episode, it’s like talking to an entire classroom of people.  To date I’ve had almost 11,000 downloads.  We started slow, but now the podcast is receiving hundreds of downloads each week.  So yes, people are listening.

One last thing, I didn’t consider when I started the podcast – the kind words, thoughts and feedback I get from my listeners.  When someone listens, the effort is worth it, when YOU listen, it’s a relationship, one I am enjoying greatly.  Thanks for listening.  I’ll keep going if you’ll keep listening.

My chat this week is with internationally known lifestyle expert, Kathy Smart.  Kathy has appeared on dozens of TV shows talking about the gluten free lifestyle and how to make it healthy.  She runs Live The Smart Way which offers a self-improvement program to both lose weigh and get healthier and it’s all based around a gluten free diet.  Kathy presents an annual health fair in Ottawa with the majority of businesses represented offering gluten free. 

You can check out Kathy’s website at https://livethesmartway.com

Twitter – @KathyLynnSmart

Facebook – https://www.facebook.com/livingthesmartway

Instagram – @livethesmartway

Pinterest – https://www.pinterest.ca/livethesmartway/

YouTube – https://www.youtube.com/channel/UC9Rfwlqksb_u362iUGCfQag

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?

list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

In anticipation of talking with Kathy Smart, I was hoping to get the opportunity to ask her about how she was “treated” when she was a guest on different TV shows.  What I wanted to know was did they have gluten free snacks prepared for her, and were they expecting her to need them?  Her answer was enlightening, but not unexpected.  The better the management of the production, the better she was “cared for”.

It is now estimated that 20% of the world’s population identifies with some type of food sensitivity or intolerance.  I remember years ago, at a CCA conference, one of the presenters was a chef who had worked at many large by-invitation-only banquets.  He told us a similar statistic at that time – If asked, one in five people will respond to an invitation with some sort of food intolerance or allergy.  At the time, this number seemed very high to me, but now, I realize it’s actually quite accurate.

Maybe that’s why I am always surprised when I register for a conference or presentation with my affiliations – “Sue’s Gluten Free Baking”, or “A Canadian Celiac Podcast”, or “Gluten Free Weigh In” – they don’t automatically assume or ask if I require a gluten free snack or meal.  I have to tell them.  I have long since given up expecting even the most “foodie” groups to figure it out.

The key here might be – “if asked”, the terminology used by the chef who worked those large banquets.  We should be asking, and in a way that people won’t feel embarrassed, or ashamed to admit their food issues.  Yes, the chef had it correct – when you invite someone somewhere there is going to be food, it should be accompanied by a request to identify any special food requirements they have.

For years now, I have tried to do this.  It doesn’t come naturally at first, and I remember sounding very awkward when I asked, but of late, it just slides off my tongue.  Who knew one family member was vegan, or another didn’t eat red meat? Well I found out by asking, and I was prepared for both of them.  It’s a lesson we can all learn – ask about food allergies and intolerances and nowadays, expect to be told.

The topic for this week’s episode is staying at an all-inclusive resort.  This poses many problems, but also opportunity for someone on a special diet, if you research and plan ahead.  I spoke with Tarryn of My Celiac Life who travels frequently and Lisa from my Gluten Free Weigh In podcast.  Tarryn walks us through the process she uses and Lisa chats about her recent vacation in Cuba.

You can find the restaurant cards Lisa speaks about at http://www.celiactravel.com/cards/ and also at https://www.selectwisely.com/catalog/Gluten-Free?gclid=EAIaIQobChMI89WF5frb3wIVxh6tBh1fngHrEAAYASACEgIzlPD_BwE

Tarryn can be found online at https://www.myceliaclife.ca/ on Instagram at myceliaclife.

Lisa is on Instagram at gf_ketogirl.

 

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I love to travel.  I must admit, I was one of those people who thought my days of travelling were over when I was diagnosed.  I remember travelling with violent stomach issues.  Now that I knew what caused my discomfort (to put it mildly), I really didn’t feel that I could enjoy travelling anywhere because of my restrictions.

My problem was that I worked as a freelance travel agent and was expected to travel, which in the long run was a good thing.  I did learn to travel.  My favorite vacation is on a cruise.  My second favorite is at an all-inclusive.  The all-inclusive was often not of my choice, but dictated from a supplier.

I faithfully used the restaurant cards and learned to ask and question everything.  I became a keen observer of the routines of the restaurant staff and was very pro-active in any situation.  I have to say, I have never been sick at an all-inclusive.

Cruising is my other go-to option.  I have a cruise booked over the winter and will look at how to eat safely on a cruise on a future podcast.

Travel is fun and rewarding, don’t let your special diet stand in your way.  Work with your diet to travel safely – it will be worth the effort.

My interview this week is with Amy Horrock a Registered Dietitian who specializes in Celiac Disease.  You can find Amy’s website at https://clearfocusnutrition.ca/

on facebook at clearfocusnutrition and on Instagram at gluten_free_dietitian.  You can find more information about celiac disease on the website for the Canadian Celiac Association at www.celiac.caand diet information at

Celiac Disease Diagnosis-Newly Diagnosed-Canadian Celiac Association

This is a brief introduction to the gluten-free diet (GFD) to help you get started on your journey to better health. See a registered dietitian for detailed dietary information, needs assessment and education. The gluten-free diet is a diet for life and should never be started before a small intestinal biopsy is positive for celiac disease.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

Let’s start the blog with the Show Notes for this episode.

This week I spoke about an article I wrote for the Winter 2018 Issue of Gluten-free Canada.  This magazine can be read online at –

Magazine Issues

Enjoy a free electronic copy of Gluten-Free Canada by selecting the issue you’d like to read below: Winter 2018 Issue

I chat about the article, read some excerpts and add some extra thoughts. 

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

New Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I often see posts on social media about the cost of gluten free foods.  Yes, some prices seem outrageous, but we do have to realize that ours is specialty food.  It might just take a shift in our priorities to get the cost of gluten free food for our families under control.

My solution has always been to make as much as I can myself.  I realize this approach is not going to work for everyone, time is a precious commodity.  It also depends how many people are eating gluten free, if it’s just for one person, the effort doesn’t seem worth it.  Our family essentially went gluten free in our home (sometimes a gluten option is available, but for the most part it’s gluten free).  Feeding a family is a very good reason to make and bake from scratch, or at least from mixes.

I can attest that the results will be fresher and far more pleasing than the fat and sugar laden baked goods bought in the supermarket.  Many of the products on those shelves arrive at the store frozen, thaw on the shelf and then you re-freeze them once you get them home.  No wonder so much gluten free food gets a “thumbs down”.

I am certainly not faulting anyone who can’t manage to prepare gluten free from scratch, we are all so busy these days, this is certainly an extra burden.  The takeaway message here is to give it some thought – you don’t go out and spend your money in fancy restaurants all the time because you can make something that suits you fine at home, so maybe, just maybe, it might work that way with gluten free as well.  You may be surprised how successful you are at making some of the basics.  I know, from experience and from my friends, that once you can make a bread you enjoy, that’s what you’ll get used to and want all the time.  If you’re looking for a simple bread recipe, try the baguette recipe from my baking show.  Here’s the link – https://www.suesglutenfreebaking.com/small-breads-4