The biggest challenge of the GF diet has been eliminating bread, simply due to the convenience of the beloved sandwich. We've spent a year testing store-bought and homemade Gf breads and nothing stands out as truly being good.
Some friends have turned me onto the resource of the Paleo diet. I don't know that we'll go strictly Paleo but the great advantage is that the approach is dairy and grain free so it provides the sorts of recipes I need.
So . . . the reduction of the baking soda was good because I think the first loaf tasted too strongly of the soda. My thinking in reducing the egg and soda was that the loaf had risen too quickly, producing the big hole in the middle. Things often rise too quickly at this altitude and then either have a big hole in them or sink into the hole after baking. If you're going to try this, I'm not sure what to suggest given that I live at 5000 feet. But I would definitely start by reducing the baking soda just on the taste front.
The final verdict will come from the kids!
(Do look at Elana's recommendation on her website re: baking pans and brands of almond meal/flour. Her website and books are a great resource!)