"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 sea-salted butter, eaten alongside a plate of oysters, even if gluten-free is not your thing: $8.95 a loaf at Eli Zabar stores, EliZabar.com." - New York Times
$8.95
$60.00
$10.00
$15.00
$12.00