*Gluten-free: substitute 1 cup buckwheat flour and 1 cup brown rice flour for the wheat flour. Or you can use GF oat flour, too, such as ¾ cup oat flour, ¾ cup buckwheat flour and ½ cup brown rice flour.
**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use 2 cups milk, omit the baking soda and use 2 teaspoons baking powder instead.