In a small bowl mix the yeast, warm goat milk and sugar.
Stir.
Let rest and rise for 15 minutes.
In a stand mixer mix the gluten free flour blend, tapioca starch, chia seeds, salt and baking powder.
Add the eggs and oil to yeast mixture and give a quick stir.
Pour the wet ingredients into the dry ingredients and mix on low speed.
Increase speed to medium and beat for a couple of minutes.
This gets air into the dough.
Put batter into a greased large glass bowl.
Cover with a teatowel and let rest for 15 minutes.
Line a small cookie sheet with parchment paper.
Grease the metal muffin circles and place on cookie sheet.
Add batter to inside of circles filling about halfway.
Smooth out batter to fill the circle up.
Cover loosely with saran wrap and then a tea towel.
To make baguettes line a baguette pan with parchment paper.
Place batter in the middle of pan. Cover loosely with saran wrap and then a tea towel.
Place the pans in a warm spot in house and let rise for an hour.
Preheat oven to 375 degrees.
Bake english muffins in oven and bake for about 25-30 minutes until lightly brown.
Bake baguette in oven for 35-40 minutes until lightly brown.
If making a loaf of bread bake in oven for 50-60 minutes until you tap loaf and it sounds hollow.
Let cool on counter before slicing.
Enjoy!