I just found a Keto bread recipe and I am very excited to bake it. Here’s my issue, I live in Denver so we are about 6000 ft above sea level. I have to modify all of my recipes for high altitude baking which I think is the problem. Do you have any suggestions about how to modify this recipe? I haven’t got that much experience baking with almond flour and coconut flour and tapioca flour so I don’t know what modifications I should make. Could you please help? 2 cups blanched almond flour 2 Tbsp coconut flour 1/4 cup golden flax seed meal 1/2 cup tapioca flour or arrowroot flour 1/2 tsp baking soda 1 1/2 tsp baking powder *aluminum free, or make your own paleo baking powder 3/4 tsp fine grain sea salt 3 large eggs whisked 2 large egg whites whisked 6 Tbsp almond milk unsweetened or other non-dairy milk 1/2 tbsp raw apple cider vinegar 1/4 cup coconut oil melted and cooled (use refined to avoid coconut flavor) I look forward to hearing from you and thank you! Rene’ Stewart Centennial, CO Sent from Rene's iPhone

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