<<Disclaimer: Verify this information before applying it to your situation.>> I just discovered that a local bakery bakes GF bread by special order, so I special-ordered a batch and will pick it up tomorrow. They don't sell them by the loaf since they have to purchase a batch's worth of ingredients and process them as a batch of 3 or 4 loaves. I am putting in the back of my mind the worry about cross contamination, and focussing on how much I will enjoy having sandwiches not made with rice cakes. I am wondering how to store the extra loaves so they don't spoil until I get to the last ones. What do you do, folks? I'm afraid that freezing and thawing will ruin their texture and taste. I am at about 2500 feet elevation, in a climate that varies dramatically from day to day between sunny/windy and overcast/calm and raining/windy. Today it's dry :-) All suggestions appreciated. I will post a summary to the list if you prefer to answer me directly. Thanks! Muriel Kranowski [log in to unmask] in beautiful southwest Virginia