Step 1

Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.

Step 2

In a cup or bowl, combine the nondairy milk and vinegar. Let stand for 1 minute.

Step 3

In a medium bowl, whisk together the chickpea flour, almond flour, potato starch, baking powder and salt. Add the milk mixture, stirring until just blended the dough will be very moist; if not, add a little but more plain milk).

Step 4

Scoop and drop the dough into 6 even mounds on the prepared baking sheet, spacing at least 2 inches apart, If desired, smooth top with water-moistened fingertip.

Step 5

Bake in the preheated oven for 9 to 12 minutes until risen and golden brown. Remove from baking sheet and cool for 5 minutes. Serve warm or cool completely.