Sorry it's taken so long to get back on this post - here's the recipe for gluten free scones. They are quite cakey as they are adapted from my mum's recipe which has eggs in it. Substitute the sugar for a diabetic alternative or add cheese/herbs etc to make this a savoury scone.
Ingredients
8oz doves farm flour
2tsp baking powder
3oz butter
3oz ground almonds
2 eggs, beaten
2-3 oz sugar
fruit
Mix the flour and baking powder. Rub in the butter. Add the sugar, ground almonds and fruit. Add egg bit by bit until a dough is formed. You should only need 1.5 eggs, but save the left over to glaze the top.
Refridgerate if necessary - it will make the dough easier to roll out.
On a lightly floured surface, roll out the dough to halfway up the cutter. Cut into rounds, glaze with the leftover beaten egg and bake for 20 mins at 180 C or until a knife comes out clean.
Try Glutafin bread - it's got some kind of wheat with the gluten removed in it (don't understand) and it tastes the best. Otherwise, most breads are ok toasted - which made me obsessed with my breville for a while!!
Also, look up the websites of all of the gluten free bread etc companies - Glutafin, Juvela, Trufree etc- when I was diagnosed you could fill in a form and they would send you samples to try out to see what tasted decent so this could be a help...
Sorry no tips on budgeting - I try really hard but am really rubbish so hoping to pick up some advice myself!!!