Ah, bread. Whether they love it or hate it, everyone seems to have an opinion about it. There are whole diets built around avoiding carbs and gluten in bread — sometimes by choice, sometimes by medical necessity. This piece is written for those in the latter camp — people who enjoy bread, but have to skip it because they have celiac disease, because carbs affect their type 2 diabetes, or because wheat triggers unpleasant gastrointestinal symptoms. Science and technology may be coming to the rescue. Researchers and food companies around the world are trying to develop bread without side effects or with health-enhancing components, using newly developed enzymes, novel ingredients, and gene editing. Read on for some hopeful developments.