kitchengoddess8
Sous Chef
- Joined
- Nov 4, 2011
- Messages
- 904
Yesterday I bought a loaf of dense gluten free bread at a local café and they recommended freezing a portion since the shelf life on the counter is about four days. I cut the loaf in thick slices, wrapped three at time in saran wrap, and put them in a rubbermaid container (with no lid) in the freezer. I noticed that there was a little freezer burn on some of the slices, especially the top one. Is there a way to minimize freezer burn when storing bread? Is there something I can do differently?