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I'm getting questions about the "gram" flour in the fruitcake recipe.

I'll quote Laura Johnson-Kelly's notes:

"Gram flour is "chickpea flour and it can be found in the Indian food
section of the supermarket.  It produces a very bitter flavor in uncooked
batter which disappears when cooked.  It has a lighter, less pronounced
flavor than soy flour, so it can be more versatile. It cn be substituted
1:1 for soy flour in any recipe.  Like soy, gram flour is a good source of
protein, complementing rice to form a complete protein.  It improves the
texture of most gluten-free baked goods, but is generally best when used
for no more than 1/3 the total volume of dry flours.  Store in the
refrigerator or freezer.

Happy baking.  Gayle K