By Alisa Fleming - In the March edition of Foods Matter, a magazine for food allergies and intolerances, Lucinda Bruce Gardyne shares a very detailed article on 'Making gluten-free bread.'  Lucinda is a skilled ‘special-diet’ cook – see the review of her new book, How to Cook for Food Allergies - but her speciality is in fact, making gluten-free bread.  Though you will need to get your hands on an e-copy of the March issue to read her full article (which is awesome, including explanations for why we use wheat flour to bake and the roll of the various ingredients in bread making), I was granted permission to share Lucinda's wonderful Gluten-free White Bread recipe with you.  It just so happens to be dairy-free, soy-free, nut-free, egg-free, and vegan too! ...

Carol Kicinski, Simply... Gluten Free and The Cooks Kitchen ~ Macaroons exemplify my philosophy of gluten-free eating and cooking. They are naturally and simply gluten-free cookies. They require no mixing of other gluten-free flours in a futile attempt to replicate the taste and texture of their glutenized counter parts. Macaroons require no flour, just a mixture of egg whites and nut meal or coconut.  These Mocha Macaroons are amazing! Crunchy around the edges, chewy in the middle and rich, dense flavor through and through. Positively addictive!  Fortunately they are a snap to make so you can go from craving to satisfaction in just over 15 minutes ...

New York, NY – Finally, dining out doesn't have to come with a side of miscommunication and an after-dinner trip to the emergency room.  At Worry-Free Dinners' inaugural prix fixe dinner on April 1st, 6:30pm at Lilli and Loo, (792 Lexington Avenue, New York) allergic diners will order with ease, knowing that the kitchen is fully prepared to handle their special needs ...

Cate O'Malley, Well Fed Network - Did anyone watch The Next Food Network Star last year? One of the contestants’ challenge in the last episode was to make a summer grilling recipe, and the winner of the challenge got their recipe featured on the cover of the July 2007 issue of Bon Appetit magazine. Rory nailed it with her ribs, using a recipe she makes for her family that takes 5 hours in the oven. She scaled it down a bit, time-wise, for the challenge, and still managed to deliver the winning dish ...

By Alisa Fleming - Yesterday we featured the dairy-free chocolate Easter bunny round up, including eight different brands in all shapes and sizes … all amazingly vegan (egg-free, dairy-free) and gluten-free (GFCF).  Yet even with this impressive array we seem to have overlooked two more fabulous bunny making chocolatiers.  While you may think that all chocolate bunnies are created equal, perhaps you haven’t yet seen a dairy-free white chocolate bunny …  or what about a vegan "milk" chocolate bunny?  Curious?  Read on ...