Thank You Betty Crocker!

I am gluten free baking impaired. I'll admit baking has never been my strong suit, but at least the stuff was edible. Yet in a year and a half I haven't had one gluten free baked good - bread, brownies, cake, etc - turn out. Either the flavor is good but it won't rise, or it will rise but the flavor/texture is off. Last year for Caden's birthday I used oat flour to bake cupcakes and those turned out pretty good, if a little crumbly. Then a week later we discovered he was allergic to oats and I had to start all over learning to cook with rice flour. It hasn't gone well and I long to get oats back since I was making some sort of progress with them. A few weeks ago, armed with my new egg replacer, I set out to make sure I could bake a decent cake for his birthday this year. Three failures later I hit the internet for tips and discovered Betty Crocker came out with a new product in June - Gluten Free Mixes! By some lucky fluke, they are also free of all Caden's other allergens (except for the brownies, they have corn in them). My chocolate cupcakes both rose and taste good! I guess until I figure out what it is I'm doing wrong with my scratch cooking I'll cheat and use the mixes. Hooray for Betty Crocker!