I made the Basic Brown Bread recipe from The Joy of Gluten-Free Sugar-Free Baking today with these changes: golden flax seeds instead of brown, almond flour instead of hazelnut flour, and omitted the sweetener. It’s quite flax-y, of course, but it rose nicely and toasts up well. I’ll make it again. (Maybe even with hazelnut flour one day.)
I was tempted to make coconut milk bread again because it was wonderful, but I thought that about almond butter bread until I ate it too often and got bored of it, so I’m sticking with variety.