Don’t. Making that swap will throw all the other ingredient out of balance because almond meal doesn’t absorb nearly as much liquid. I suggest doing a google search for a similar recipe made with typical flour and subbing in your GF flour, the results will be more in line with what is intended that way.
Try this, just swap out the normal flour for GF flour blend— if you use one with Xanthan Gum, great, if not then you should consider adding 1/4 tsp Xanthan gum into the recipe. Add an extra tsp of water (gluten free flour absorbs more water than regular), and Let the batter rest for 10-15 minutes before baking.
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