We have found that instead of baking a loaf of g-f bread in a loaf pan...they turn out with a little more body if you use three 3 x 5 pans. Then I cut them long ways to resemble a larger piece of bread.
The bread in the back is the regular g-f bread while the bread in the front is almond bread. We slice this bread width-wise for little sandwiches.Make basil butter (a little basil and a little butter), spread it on the little pieces of almond bread, then put a simple chicken salad dollop (we use canned g-f chicken and reg. mayonnaise-Hellmann's or Kirkland) and make a little sandwich. Quite tasty.
With Margaret being the only true gluten free eater here, I freeze the bread and she takes out what is needed-as needed.