Hi, Sher. This one is a challenge: no gluten-free bread dough is going to have enough structure to shape, fill, and place in the loaf pan, but you might try this. Make our Gluten-Free Sandwich Breadrecipe. Grease the loaf pan, and stand it up on its short end. Use a muffin scoop to plop some of the dough into the pan, then sprinkle some of the herb loaf's filling over it. Plop in another scoop of dough and repeat (you'll have to gradually tilt the pan to a 45° angle to keep it from running out on the counter). This is the closest I can think of to reproduce the same effect as the herb loaf in a gluten-free version. Susan

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