We do like our little experiments at Bethesdabakers. In the past, in the interests of science, we have baked our starter and developed a sourdough bread flour mix (just add water).
Yesterday I needed some instant burger buns and, as you know, this is a yeast-free zone = baking powder and soda. So I kneaded a low hydration flour and water dough (50%) and gave it several short kneads the idea being to develop the gluten before adding the chemicals. Mixed an egg with a little milk to increase the hydration to make the dough a little brioche-like and for use as a glaze. Flattened out the dough sprinkled on the salt, baking powder and soda, worked it in a little, added some of the egg mix and kneaded it all in.
There’s a point in all these little experiments when you KNOW it ain’t going to work.
Nevertheless, scaled four buns, flattened and egg-washed them, whacked them in the oven.
Was surprised to see that they rose
Started to think I had a success on my hands but
they were truly horrible ….
The PArtisan Baker 
Yeast free, maybe its time to revive the old ABC method of bread making.