unicornduke | (Reply)

From:

Gluten free baking relies on a mixture of flours, very rarely is it one type. My now standard mix is a ratio of 6 parts rice flour: 3 parts potato starch: 1 part tapioca starch. So generally the tapioca and potato bind while the rice flour gives structure. Xanthan gum is added as a binding agent as well although I find it optional in some things.

In a wheat dough, the wheat is the binder and structure element and you knead to build it. In a gluten free dough, the starches act as the binder when wet and it's more like a thick thick cake batter. The yeast/starter will still rise it.

Oh yeah, I bet that cheese didn't get fully steamed. The section of the scone it was in, was really thin so it probably just melted and then hardened when cooled. Cheese buns sound amazing.