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I need to draw on the collective knowledge and experience of this great
group:

When I make the Scones from Bette Hagman's 'More from the Gluten Free
Gourmet', the scones taste good, have a good texture - but the scones
always have a slight but distinct smell of ammonia.  The ingredients are
butter, sugar, yogurt, rice flour, tapioca flour, baking soda, baking
powder, salt, xanthan gum.

Since amonia is a by-product of the break down of protein - perhaps it is
related somehow to the yogurt.

I use the same ingredients (except the yogurt) in other gf baking and am
sure I have fresh ingredients - nothing else has the amonia smell.

Any ideas on how I can make them - but without the amonia smell?

Thanks in advance!

Becky in Va.