So I'm making a yeast-free cinnamon swirl loaf, and it calls for 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup buttermilk. I don't have all purpose flour, so I was wondering if I should not use the salt and baking soda, but the baking soda uses the buttermilk to activate. If I don't use the buttermilk, will it affect the viscosity and everything of the batter!?!? Please respond!

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