Hi MK! Because of its delicate structure, gluten-free baked goods break down in the freezer after a week or so. Because of this, and the fact that activated yeast dies in the freezer, the best solution would be to fully bake the loaf and cut it in half or make two smaller loaves. Once fully baked and cooled, wrap the leftovers in several layers of plastic wrap and freeze it for a week or so, a month at maximum. Know that the longer it's frozen, the more delicate and dry the bread will be once thawed on the counter. Annabelle@KAF

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