Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious — a huge departure from many of the crumbly, taste-compromised gluten-free products on the market — that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. Read all about it on KQED’s food blog here. Since the article came out, Mina has expanded his locations and availability. See his website to get details.