We have unleavened bread with our communion at the end of every Sabbath dinner on Friday nights. And we also have it on feast days and new moons. So I got pretty practiced at making gluten- free unleavened bread all this time. But today was my first time ever making unleavened bread with real flour since I was healed of a gluten allergy almost three weeks ago. I had some gluten- free unleavened bread in the freezer, and we have been using that up since I am not about to throw out good bread. But we have used it up, and today I made regular flour unleavened bread for the first time since we started celebrating Sabbath and the feasts. I am a little nervous, but it looks and smells good, cooling on my kitchen counter, and if it turns out, I will be posting the recipe at Christine’s Kitchen.