- STEP 1
Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with parchment paper.
- STEP 2
In a small bowl or jug, mix together the milk and vinegar. Leave to curdle to form the 'buttermilk'.
- STEP 3
In another bowl, mix together the flours, bicarb and salt. Make a well in the middle and pour in the wet ingredients.
- STEP 4
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.
- STEP 5
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!