Hi there! You can totally substitute our Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. For buttermilk, add two tablespoons of vinegar to two cups of your favorite plant milk, stir together, and let the mixture sit out at room temperature for about 10 minutes before using. You probably won't want to let this batter sit for two weeks using gluten-free flour (GF batters don't hold up over time quite as well as their wheaty counterparts do), but overnight or within a few days should be just fine. Happy baking! 

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