I rarely bake so I thought I should mention it. :-)
White Wings now have gluten-free flour which has been designed to simply replace the flour in any recipe. This makes life so much easier. One of the reasons I stopped baking was because when you cook gluten-free you have heaps of failures, so after a while it’s just not worth the bother.
I got the recipe from this site:
It says it makes 18 cupcakes but in fact it makes 30. You can even get gluten-free icing mixture now which is so much easier to work with than pure icing sugar.
I used the scone recipe from The Commonsense cookery book.
The first batch I made I left in the oven to brown, they didn’t, they just ended up a bit hard to chew. This is the 2nd batch they were much better.
I know these don’t look fantastic but they taste great. When it comes to gluten-free cooking it’s a whole new ball game. It’s all about the texture & the flavour rather than the appearance.