I made my first loaf of gluten free bread yesterday. I have been procrastinating about this for weeks because the first and only time I tasted gluten free bread I didn’t like it at all. The kind I tried eating was dense, dry, and tasteless.So, I found a recipe using almond flour and started mixing up the batter. I was concerned with the fact that the recipe called for FIVE eggs. I was unimpressed with how thick and yellow the batter looked. Overall, I thought it would turn out to be a brick that would go directly from the oven into the trash can.I was pleasantly surprised when I…