We love questions, Mike - that's what we're here for. Unfortunately, you're proposing so many changes to this recipe that I can't really tell you what the outcome will be. GF recipes are especially "touchy" - you really can't deviate with ingredients an awful lot without experiencing a different outcome, often markedly different. Here's what I think: you can substitute the almond milk no problem. You can probably substitute the oil for butter, using 3 1/2 tablespoons, to account for the higher fat content of oil vs. butter. Beyond that, substituting almond flour for some of the GF flour blend will definitely cause issues - I'd guess the bread will be crumbly and not rise well. And as for using the Bob's Red Mill flour, I personally have no experience with that, so have no idea what would happen. Sorry I can't be 100% helpful! Please call our baker's hotline, 855-371-BAKE (2253), if you'd like to discuss this further. Good luck - PJH

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