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Nov 27, 2012 02:36 PM

Help with Free Range Fruitcake substitutions

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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  1. Eggbeater-type products are just whites with coloring & preservatives added - you're better off saving the money and separating your own eggs if you have a use for the yolks so you don't waste them. otherwise, Eggology is the best/highest quality widely available egg white product. the problem with using all egg whites is the loss of fat from the yolks, so you might want to add an extra scant Tbsp of butter to account for it.

    i'm the wrong person to ask for recommendations on packaged gluten-free flour mixes because i blend my own, but that's your best bet for the AP flour sub. a good one is a straight cup-for-cup substitution. be sure to get one that contains xanthan or guar gum so you don't have to buy it separately. you might want to check out the "Cup4Cup" blend that Thomas Keller released last year. i imagine it's pretty good! KAF also makes one, and there are many other options if you Google.

    hope that helps!