1 1/2 cups whole grain gluten free flour (see notes)
3/4 cup starch, plus more for dusting (see notes)
2 tsp xanthan gum
1 tsp salt
1/2 tsp baking soda
1⁄4 cup cooking oil
2 large eggs
Mix the buttermilk and whole grain flour, and allow to ferment at room temperature for 4-12 hours.
Mix in all the remaining ingredients until a smooth and sticky batter is formed.
Heat a frying pan on medium heat.
Divide the batter into 4 or 6 balls (depending on the size you want).
Coat your hands in starch, and make a small pile of starch (about 1/4 cup) on a plate. Take one of the balls of batter, quickly coat it in starch and put it into the frying pan. Then carefully use your fingers (or the back of a spatula) to spread the ball out in the pan so that it is only about 1/4″ or 1 cm thick.
Cook until browning, then flip to cook the other side. This should only take about 2-3 minutes per side. If it’s cooking faster than that, then turn down the burner as you want the dough to cook through.
Serve straight up or with butter.
I use GF oat flour, but you could use rice, buckwheat or whatever gluten free flour you prefer.
I usually use potato starch or tapioca flour as my starch.