Gluten Free Bread Pair
It took Mark Stewart, the general manager of Eli’s Bread, about eight months to develop a whole-grain gluten-free loaf. The earthy, rich-tasting and somewhat dense brown bread is made mostly with rice flour, soy flour, flax and sesame seeds, and vegetable gums, but not in a gluten-free bakery. It’s easy to slice, ideal for toasting and delicious smeared with butter and eaten alongside a plate of oysters, even if gluten-free is not your thing. Each order contains two 1-pound loaves.