• 2 cups gluten-free all purpose flour, plus more for working with the dough after it’s been mixed (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ cup vegan butter, cold and chopped, plus more for brushing
  • ¼ cup almond pulp, dried* (from almond milk)
  • ½ cup vegan buttermilk, cold (to make vegan buttermilk, mix 1 cup almond milk with 1 Tbsp apple cider vinegar)

Notes:*To turn almond pulp into an almond-flour-like consistency, remove it from the Almond Cow filter basket, shake off all the leftover liquid, and transfer it to a towel to allow the liquid to drain for at least 15 minutes. You can fold the towel on top of the pulp as well to ensure full coverage. Then, bake it until crisp. Once it’s crispy, pulse it in the food processor, and voila!