English Muffins - GF and Yeast-Free!

I've constantly been on the lookout for breakfast-type bread recipes that are gluten-free AND yeast-free. I recently came across this english muffin recipe from The Daily Dietribe. I just bought a bag of blanched almond flour from Honeyville and have been waiting for the right recipe to come along to try it out! The downside of almond flour is that it is very expensive. However, I don't really bake all that often (aside from VeganMoFo, that is) so when I actually do bake I don't mind using a more expensive flour if it means that I will get reliable and fantastic results!

And so far... everything that I have created in the kitchen with almond flour has turned out great! In addition to these english muffins, I've made some almond cookies from Gluten Free Goddess that tasted just like caramel! I will be posting about those in the next few days, so stay tuned!

Now, a word about these muffins. I realize that they don't really look like english muffins at all. I don't have any photos of the muffins that I've cut in half and toasted, but they work just like an english muffin with all the nooks and crannies! I swear!

GF English Muffins 
    check out the recipe from The Daily Dietribe

Bob's Red Mill - Mighty Tasty
Hot Cereal. An ingredient for this recipe!

Biscuits (GF,V, and yeast-free!)

How many of you have problems digesting yeast? I never seemed to until recently. Needless to say, I didn't think that I was going to be able to enjoy most breads ever again. I couldn't accept that fate. What kind of life would I be living? But... I came across a recipe that used Bob's Red Mill AP GF flour mix, which I don't usually have on hand. I did, however, have Pamela's GF Bread Mix (which is vegan, unlike her baking and pancake mix which has buttermilk powder in it, if I remember correctly).

So, I figured I could sub in Pamela's mix for Bobs Red Mill. And you know what... it worked! These lil biscuits were seriously so good I ate the majority of them within 24 hours of making them! No joke. These are perfect. And oh so good smothered with jam!

• 2 cups Pamela's GF Bread Mix
• 1 Tbsp. baking powder
• 1/3 cup vegan butter (Earth balance)
• 3/4 cup almond milk, rice milk, other nondairy milk
• FYI: Pamela's mix already has xanthan gum and salt mixed in! Score!

Directions

1. Preheat oven to 450F. Line a baking sheet (or 2) with parchment paper. 
2. In large bowl, combine all dry ingredients. Cut the vegan butter into the dry mixture until crumbly. I just used a fork. If you are super fancy and having a pastry cutter use that right here!
3. In the middle of the bowl pour in the milk. Stir to combine.
4. Flour a work surface. Turn the dough onto floured surface and knead a few times. Pat the dough down until about 1/2" in thickness. 
5. Using a small glass, cut circles out of the dough. Place dough on parchment paper.
6. Bake 11 minutes, or until light golden brown in color.