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Since "How to Cook for Food Allergies" was launched in October 2007, life has been really busy, but it's all beginning to come together.

We've got allergy-free cookery courses up and running at the Edinburgh School of Food and Wine, a few magazine articles, the occasional "personal appearance" and one or two other things which will remain up my sleeve for the time being.

Have a nose about on the blog and, if you really feel like it, you could toddle over to Amazon and buy the book.


More stuff and match reports in the Events Section on the blog

What: Allergy and Gluten Free Show   Dem at Herbies of Edinburgh   One Day Courses at ESF&W
When: 13-15 June   6:30pm, 17 June   3 dates over the summer
Where: Olympia Exhibition Centre, London   Herbie of Edinburgh
1 North West Circus Place, Edinburgh		   Edinburgh School of Food & Wine
Why? I'll be on the Foods Matter stand on the Saturday. And I'll be signing books...   Dems of egg-, dairy- and gluten-free cookery   Places now available for one day specialist courses

Lucinda Bruce-Gardyne

News, Articles, Tips and Resources
last updated: Aug 20 2008 8:55 AM
  • Allergy Free Cookery Courses
    Following from the success of the three day course I delivered in March at the Edinburgh School of Food & Wine, we’re planning a more comprehensive series of specialist courses. See the smart new section on the main site for details.
  • Gluten Free Bread article for Foods Matter
    I’ve got an article in this month’s Foods Matter magazine. I particularly like the picture of the kittens on the front:   Awww…… My article is on the tricky topic of making decent gluten-free bread. For any of you who have experience of this, the phrase “decent gluten-free bread” is about as close to the perfect oxymoron that [...]
  • Gluten Free Easter Eggs
    The irrepressible Lucy at the Free From blog gives an invaluable and exhaustive list of gluten free Easter Eggs.There is great consternation that Cadbury’s Mini Eggs are no longer gluten-free. From our perspective, these have never been on the list as we need our Easter Eggs to be more dairy-free than gluten-free.Obviously, there is such [...]
  • Teaching the Techniques
    The catering industry needs to know how to handle food allergies as well as those directly affected. I'm teaching a course at the Edinburgh School of Food & Wine this coming week to start this process.
  • Against the Grain
    It all seems rather a long time ago now: this article for Waitrose Food Illustrated was submitted in November. It was a slightly peculiar time of year to be eating Spring Lamb and Vegetable Pie, but needs must. In general we rather like WFI, not least because it was this magazine that ran the survey that listed [...]