Bob's Red Mill produces a gluten-free baking mix (add your own Xanthan gum depending on what you are making). It works in "regular" recipes. I have used it for cookies and pie crust. Would be fine for shortbread. Just substitute per package directions. Haven't tried a quick bread or cake, but I think it would work. Bob's also has a very good GF cornbread mix -- much softer and more "eggy" than my homemade all corn cornbread, which tastes great but tends to crumble. Bob's also has a pizza crust mix. Bisquick, of all companies, has a GF version right next to the regular Bisquick. Makes pretty good biscuits, pancakes, and all. Anything you can do with a meringue is great -- kisses, Pavlovas, Floating Islands. French macaroons -- almond paste, sugar and egg whites -- are wonderful. Many recipes are built about nuts and need few substitutes. Use rice flour, corn starch, tapioca flour, potato starch, and so on for thickening or small quantities. Many people make their own baking mixes from scratch, and many other firms make baking mix/flour blends to buy. These are just what I find withou effort locally. I buy, because I don't want to have a huge pantry of ingredients I won't use before they go off. So far, I have had very few problems with GF. Remember to get some Tamari because regular soysauce is made with wheat. Do read labels. On everything. Amazing where gluten shows up. A stir fry using cornstarch is the sauce and tamari is even classic.
