Enter this seed-rich, gluten-free bread, a loaf whose recipe I have been tinkering with to hit that sweet spot of not-too-dense, not-too-low-in-profile, just-tall-enough, slices-perfectly, toasts ...

Gluten-free bread tasted terrible. So this Chicago entrepreneur found ways to make it good, and he's brought his operations to Racine — in the former O&H at 1841 Douglas Ave.

In the past, many gluten-free bread recipes relied on eggs for binding, but with plant-based fibers such as psyllium and flax, we can create gluten-free breads that are also vegan. A note about oats.

Ingredients 1 1/2 cups (150 grams) rolled oats (certified gluten-free, as needed)1 1/2 cups (200 grams) nuts and/or seeds3/4 cup flaxseed meal, regular or golden3 Tbsp (15 grams) whole psyllium ...