If by "having success" with almond flour you mean "manufacturing varnish in your oven," then I can understand.
Remember - polyunsaturated fat is highly unstable, and nuts are generally some of nature's greatest sources of concentrated polyunsaturated fats. They are very susceptible to oxidation by heat, air and light, and grinding them into meals that increase the surface area an order of magnitude, then subjecting them to oven temperatures that cannot physically occur on the surface of Planet Earth is going to rapidly degenerate those fats.
Don't heat your nuts. Never cook with nut meals. You are literally making varnish in your oven. After all, paint thinner is traditionally heated flaxseed oil. You get that wonderfully hard, wood-protective quality with paints and stains because the fats are so fragile, when they get heated they turn into something like a glass coating. Nut and seed oils are fantastic to finish cast iron with while things like animal fats and olive oil yield poor cast iron seasonings. Know why? Because the nut and seed oils oxidize and leave that non-stick, glass-like coating while the stable fats do not oxidize and result in a poor finish. That's a reason to NOT consume those oils.
Coconut flour does not suffer from this. Bake away I say if you're okay with incorporating "fail-eo" foods into your diet. Coconut flour bread isn't outright toxic like almond meal bread can potentially be, but you're still eating bread.