* For gluten-free flour, I recommend
Cup4Cup Multipurpose Flour.
* I recommend using
SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* If you don’t have buttermilk, you can substitute the same amount of whole milk.
* I used a 1 pound loaf pan (8-1/2" x 4-1/2") and it came out perfectly.