So this afternoon I baked 2 loaves of gluten free bread.  They actually rose and turned out pretty good.  I let them cool on the rack for a few hours and decided I would vacuum seal them and put them in the freezer.

I now know this was a mistake.  I’m not sure why this happened but my bread deflated… BADLY!   I have sealed many loaves before without problems.

Does anyone need some bricks?