I enjoyed this information on using almond flour in baking,i have a number of gluten-free friends, and am interested in increasing nutritional value in foods. While making a delicious g/f sweet potato corn bread recently, I added some extra baking powder to the recipe, as i have made it several times and it often does not rise as much as i think and hope it will. It worked perfectly, the bread was lighter and higher, which was desirable. It also was easier to judge its doneness, so was moister than previously. May i suggest you try this with some of the almond flour recipes which may benefit from additional rising? The best cookie recipe using all almond flour i have found is an amaretti, it was crispy, chewy and very delicious.

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