Hi Puddicat,
I bake with gluten free flour all the time, and Doves Flour is the best one to use and it's now available in SR which is fantastic :)
I do add extra baking powder as a rule and also xanthan gum to give texture but not always necessary.
I bake Pineapple Upside Down cake as a store cupboard treat.
I bake Carrot Cake and fruit cakes too.
The Pineapple upside down cake is easy, and add extra 2 tbsp of juice from the canned pineapple. (I don't use the syrup fruit just the ones in fruit juice)
http://www.bbcgoodfood.com/recipes/5562/pineap ple-upsidedown-cake
Carrot cake lends itself to gluten free baking because it's moist and the flour requires a little more liquid.
http://www.carrotcaketour.com/Carrot-Cake-Reci pes.html
You sound like a lovely neighbour :)
Happy Baking.
Lux. xx