- Blanched Almond Flour - Tapioca Flour - Unflavored Gelatin - Xanthan Gum - Sea Salt
In a medium-sized bowl, mix together the non-dairy milk with the vinegar (we're making buttermilk). Set aside.
In a large bowl, whisk together the blanched almond flour, tapioca flour, gelatin, xanthan gum, coconut palm sugar, salt, soda, and yeast... all the dry ingredients.
Add the eggs, butter, and vanilla to the milk mixture and mix well. Add the wet ingredients to the dry and stir to combine.
Scrape/pour batter into plastic wrap and wrap tightly. Place in refrigerator 2 to 3 hours, or until dough is thoroughly chilled and firm enough to roll out.