**Not for Induction**
This basically seems to be a variation of bowl muffins, but the texture is so different that I thought I'd start a new thread.

2 T almond flour
2 T low carb bake mix (I use Sherrie's recipe)
2 T vital wheat gluten
6 T liquid (I used 3 of water and 3 of HWC)

Mix thoroughly in a bowl. (I used a straight-sided custard cup) Microwave until cooked. My microwave took a little less than 2 minutes. Remove from bowl and split it like you would an english muffin. Butter it and toast in a pan. I toasted both sides but I only buttered the inside.

It has a great bread taste and the toasting does wonderful things. I ate mine with butter and SF marmalade.

I discovered today that I can sub 2 T of flax meal for the almond flour and add 1 pkt of splenda and it is still super tasty!

I also had to add a bit of water because of the flax meal.

You've sparked my interest and going to have to try this. Thanks for sharing with us.

Hey Jen, told ya my curious was sparked! I've made this three times today. The first time, I made them just as in your first post. It WAS kinda like an English Muffin, but tasted more like a biscuit to me! Then I got curious about making some changes and made them again, but with a little more CarbQuick and some baking powder. That version was even closer to a biscuit in appearance and taste. The third time I got the idea to add a little powdered buttermilk solids I always forget I have around. And man, oh, man, I think I've found the mix for a really light, fluffy buttermilk biscuit! Even hubby said they were really good! Thank you sooooo much for posting your original English Muffin recipe.

Here's the final outcome: http://buttoni.wordpress.com/2010/09/21/best-biscuits/

Is this what they call Texas team work?

Actually, since hubby isn't fond of these, I've deleted the above linked recipe from my website. But I'll probably keep tinkering around with your recipe and see where it ends up. It's a good starting point! And I DO like a toasty English muffin occasionally.