As far as the baked goods go, I too was a huge cake/cookie/pie person (I'm a baker) and at the time of my dx, was managing a bakery/restaurant! It's been a rocky road, but I have learned a ton about the art of gluten free baking and (am still learning...) but am confident enough in my skills to bring desserts to family functions that everyone eats, and no one knows the difference.
So, it's not a death sentence by any means. It's merely a bump in the road.
The internet is chock full of resources, recipes, flours that aren't gritty, tips and tricks. Pretty soon it'll become second nature.