250g Gluten Free Bread flour (brown or white - I used Dove's Farm)
2 tsp bicarbonate of soda
45g Gluten Free Oat flour (or blend oats till they resemble flour)
1/4 tsp salt
Handful of Gluten Free oats for decoration
Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with parchment paper.
In a small bowl or jug, mix together the milk and vinegar. Leave to curdle to form the 'buttermilk'.
In another bowl, mix together the flours, bicarb and salt. Make a well in the middle and pour in the wet ingredients.
Mix till just combined, the dough will be a little sticky. Place the dough on your lined baking tray and shape into a vague ball with floured hands. Sprinkle on the gluten free oats and make cross with a sharp knife.
Bake for 35 mins, until it sounds hollow when tapped on the base. Cool on a wire rack and best eaten on the day but any leftovers make delicious toast the next morning!