How about cooking with 100% almond flour? I have eliminated most grains (flours & starches) and looking for almond flour baking recipes. I have made a few attempts at 'bread' but it has turned out very dense (pound cake dense). I found this post thinking I need to try adding yeast to my recipes. You definitely have the experimentation and knowledge to know how different ingredients affect the finished product. Curious for your thoughts. Thanks. Enjoying the blog posts.

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