Step 1

Combine the gluten-free flour, baking soda, baking powder, salt, dairy-free butter, and coconut sugar until crumbly. I like to use my hands to do this, but you could also use a pastry cutter.

Step 2

Using a spatula, stir in the quick oats and add the yogurt.

Step 3

Turn out the dough onto a silpat mat or wax paper and knead for 30 seconds using your hands. Transfer the dough to a parchment-lined baking sheet.

Step 4

Pat the dough into a round and cut into 8 equal-sized wedges. Sprinkle with a small dusting of oats.

Step 5

Bake at 375° for 15 to 20 minutes. (Mine took about 20 minutes until perfection).

Step 6

Serve and enjoy!