Alright, so I'm stumped. I am gluten intolerant and want to recreate Pamela's Gluten Free Pancake Mix. It's the best I've ever had but I recently discovered it has tapioca flour (which I am sensitive too), and obvs it has buttermilk powder. So I've pretty much figured out how to replace the tapioca, but the buttermilk powder has me stumped. I'm lazy and I don't want to have to sour soy milk every time I make pancakes... any ideas how to replace the buttermilk powder?