I also substituted buckwheat for the specified cornflour and did my usual mix of flours. (tinandthyme.uk)
It's a very simple mix of flour, salt, baking powder, and lard or butter. (eatingrules.com)
I made a successful gluten free version of this using a rather elaborate mix of the flours and starches I had on hand (millet, buckwheat, quinoa, brown rice, tapioca, potatoe and arrowroot starch, a little xanthum gum)(plus I looked at two other gluten free recipes for ideas and comparisons — two of Karina's and one from a blog called gluten free gobsmacked). (blog.fatfreevegan.com)