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A Feast Long Avoided: Gluten-Free No-Bake Fruitcake
Preliminaries
As I may have mentioned a time or ten thousand here on Ricochet, I have certain auto-immune problems which include celiac disease and food allergies that preclude my eating anything with most grains. The only grain that I do not have adverse reactions to is corn (maize). But corn is definitely not wheat with its wonderful gluten properties that allow for good breads and many other baked goods.
But not all baked goods are the same. I was in a conversation here on Ricochet the other day, and the subject of fruitcakes came up. Admittedly, we started out talking about the human sorts of fruitcakes, but the holiday season is approaching. Someone threw a picture of a non-human fruitcake in that conversation, and I thought, “I bet I could make a fruitcake with corn.” If there is one thing that corn can manage just fine, it’s creating a moist, dense cake. Thus, I started on this adventure.
