Hi Ashley! Unfortunately, there is not a golden ratio to use when working with baking powder or soda and almond flour. Different recipes will require different amounts, depending upon what the final product is. A cake may not need as much as a biscuit, for example. Incorporating too much baking powder or soda can certainly lend a salty (or metallic) flavor to baked goods. Not knowing how much is in the recipe you are making, it is hard to give you a specific recommendation, but, if you are noticing that salty/metallic flavor (and the biscuits are rising too much or they are browning too quickly) we would suggest cutting back on the baking powder a bit.

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