Hi Madeleine, I’m sorry this didn’t turn out for you. Have you tested the temperature of your oven with a thermometer? What type of tin did you use? I test with a ceramic pan and find that greasing it well means it doesn’t require parchment. If you are using a steel loaf pan, that might account for some of the difference in your experience.

Hi Sheila, almond flour baked goods don’t get as much lift as wheat flour.

Hi Heidi, Baking soda and baking powder are both leavening agents but they can’t be used interchangeably. Baking soda requires an acidic ingredient in the recipe to react and create carbon dioxide, which is what makes baked goods rise. Baking powder contains an acid to get the reaction started. Baking powder is also double-acting, which means that it starts producing bubbles when mixed with liquid, and produces more bubbles when it’s heated. This recipe needs the combination of one teaspoon baking powder and and 1/2 teaspoon baking soda to properly rise.