Joslyn, in yeast bread, we do recommend adding the almond flour to the total amount of All-Purpose Flour, rather than using it as a sub for a portion of it. Almond flour doesn't have the gluten-forming proteins that wheat flour does, which is why we don't substitute it for the wheat flour here. If this sounds like a lot of almond flour to add, feel free to consider a smaller amount. 1/3 cup almond flour per cup of wheat flour is the max we would recommend adding, less can still be delicious. Mollie@KAF

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