For me, part of the point of home baking has always been eating at least a little of what you bake when it's still warm. The way I see it, finding out I needed to eat gluten-free, which meant I'd need to make most of my baked goods myself, just means I get to eat more stuff when it's warm.

Except if I need to frost it. Then, yeah, I wait until it's cool so the frosting isn't ruined. But even then, I do a taste-test of the unfrosted baked good.