I find that adding 1 tbsp of wheat gluten per 1/4 cup almond flour makes it behave a lot more like like wheat flour. For gluten-free (instead of just low carb), I've tried egg white powder, but the texture isn't quite the same (egg white protein seems to be more rubbery than gluten). Just make sure to stir all of the dry ingredients together before adding the liquid -- gluten tends to clump quickly/easily when it gets wet and no amount of mixing will break them up.

• Reply