I've started messing around with various baking recipes using almond meal. I've been "cheap" and testing half or third batches, and the AM readily available to me is a little more on the expensive side.
One thing I've noticed is that it dries out rather quickly, and can leave me with this dry, almost chalky texture.
I'm wondering if anyone has some good tips for keeping AM baked goods moist.
Additionally, as a further test, I bought some (much less expensive) Bob's Red Mill GF All Purpose Baking Flour if not to substitute but mix with AM. However, looking at the source, I'm thinking it's actually a lot further from PB than i first thought (made from garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour).
Any thoughts on this from experience Primal bakers?