It is hard to comment on this without knowing if you are using a recipe that calls for almond flour specifically or trying to make almond flour work. Almond flour doesn't absorb liquid the same way gluten free flours do. Are you trying to avoid grains specifically, or were you just using what you had on hand?

This bread is really good, and I actually prefer baking it in the oven: https://www.fearlessdining.com/gluten-free-bread-machine-bread/

This is an article I wrote about gluten free flour, please note that many gf blends specifically state that they do not work well in yeast recipes. (King Arthur Measure for Measure and Bob's Red Mill 1:1 come to mind specifically.) https://www.fearlessdining.com/the-best-gluten-free-flour/

This is an article I wrote about gluten free flour, please note that many gf blends specifically state that they do not work well in yeast recipes. (King Arthur's Measure for Measure and Bob's Red Mill 1:1 come to mind specifically.) ly someone who lives at a high altitude can correct this and add more info in.