*Gluten-free: substitute any combo of GF flours or use my favorite combo: ⅔ cup GF oat flour, ⅔ cup brown rice flour and ⅔ cup buckwheat flour. You can also sub ¾ cup of almond pulp for ¾ cup of flour.
**No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk, hemp milk or almond milk. Or use 2 cups milk, omit the baking soda and use 2 teaspoons baking powder instead.