Gluten-free cuccidate: can it be done?

My regular cuccidate.

I love to bake traditional treats during the holidays.  So far, I've done gingerbread cake (recipe from good old Betty Crocker), nut-free fruitcake with dried fruit instead of candied fruit, cake mix cookies made with a spice cake mix and topped with cinnamon red hot candy, my great aunt's cocoa-anise cookies, and my nut-free version of cuccidate, or Sicilian fig cookies.  I bake so that I can have some good things, but not *the whole batch* and so that I will have something to give to my adult relatives (I only buy gifts for the kids).  My aunt and cousin, however, have multiple food allergies (as I do, but they have different ones than I have) and they almost never get to eat baked goods because their allergies include wheat, gluten, yeast, eggs, dairy (except they can have butter, weirdly enough), corn (both starch and syrup) and cane sugar.
When making my cuccidate this year, it hit me: they can have the dried fruit filling!  It's just a combination of dried fruit, spices, honey, and orange zest, all chopped up and mixed together.  It has no flour, egg, or dairy in it, and it's perfectly sweet just with the dried fruit and a little bit of honey -- any extra sugar is totally unnecessary.  That means that I just have to find/make a dough that they can have, and assemble the two to have a workable treat for them!

The dough in my regular recipe is totally full of wheat, with eggs and cane sugar added, but it's almost like a sugar cookie dough rather than a pie crust.  A simple substitution of rice and garbanzo flour for the wheat might not work.  But then, I found this recipe in my files:

Roly-Poly Pudding (Baked):
Sift together one cup of flour, one teaspoonful of baking powder, and half a teaspoonful of salt. Chop this with a scant half-cup of suet (ice cold) and mix quickly with two thirds of a cup of ice-cold water.
Mould into a long roll and roll out on a floured moulding-board as thin as it will hold together.

This recipe is from "Catering for Two" (1898) by Alice L. James, reprinted in Seasons of Thanks, ISBN 1-4137-6937- 3 and, of course, I've only reprinted the pastry part of the recipe (the rest of it involves making a filling with canned fruit), but this pastry doesn't have eggs or sugar in it, and I'm willing to bet that a mix of rice and garbanzo bean flour would work as a substitute for the regular flour.  Plus, this flour is already meant to be rolled thinly and wrapped around a filling and baked, which is exactly the way I shape my cuccidate!  So, does anyone else have experience adjusting traditional recipes for the gluten-free, egg-free, cane sugar-free diet?  I want these cookies to be a reasonable facsimile for my family when they come to visit in a few days, not all weird.  And I have experience with weird food, due to my own food allergies!