I want to make Alton Brown's Free Range Fruitcake for a friend who is allergic to wheat and eggs.
Here's the recipe:
What would be the best substitutes for the AP flour? I am not really familiar with gluten free cooking, and I see so many types of flour in the GF aisle, I don't know which would be the best texture and flavor for this fruitcake. He can have nuts.
Also, he is allergic to the yolk in eggs, but he can have the white. He said that he can tolerate Egg Beaters, but if I use that kind of product, I'll get the one in the organic section that has more real ingredients in it. Would that do the same function as regular eggs in the fruitcake?
I make this recipe every year, but have never tried to substitute anything.
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