Hi Tom, we like using xanthan gum when baking with our Gluten-Free Flour. Usually, we use about 1/4 teaspoon of xantham gum per cup of flour to get good results, although this ratio sometimes needs to be adjusted based on the amount of liquid/other binders (like eggs) in the recipe. When baking with almond flour, we typically recommend replacing only about 25% of the flour with almond flour to avoid the need of a binder. Otherwise, we turn to recipes that are designed to turn out well using 100% nut flour, like our Gluten-Free Almond Flour Shortbread, Almond Flour Brownies, or our Almond Flour Chocolate Chip Cookies. Feel free to use the ratios provided in these recipes as guidelines to experiment for yourself. Good luck and happy baking! Kye@KAF

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