I have baked all sorts of gluten free baked goods without problem. The crisp and the cobbler both turned out well. It was only the cornbread that had turned out all gummy. I recently tried another recipe (post coming soon) and it also turned out gummy.
For those of you that read the cornbread recipe, you know that I tried a new gluten free flour blend. It contained xanthan gum, which is a thickening agent. I don't usually use xanthan gum, and I think it may have been the problem. Here's the thing. When I made that new GF flour blend, I made a whole jar of it and I have been using it ever since. I used it on this new recipe and I got the same gummy results. So, I'll stop using it. I don't like it. I'm super excited for my next attempt at cornbread.
So there you have it, I hope to update you further when I figure this whole thing out.