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. 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 20 ounce loaves.