Why almond flour? IMO it's worse than wheat flour. The caloric density is massive and it is loaded with omega 6 so it's extremely prone to oxidation. Baking with almond flour is a disaster waiting to happen. There are so many better options.
Coconut flour is a good option, but you need specialized recipes because it's so different than other "flours". I recommend the following for all-purpose baking:
3/4 cup white rice flour
1/8 cup tapioca starch
1/8 cup potato starch
You can substitute that 1:1 for all-purpose white flour. For a more "whole wheat" feel, remove 1/4 cup of white rice flour and substitute 1/4 cup of sorghum flour in place.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.