Hi. I'm Erika Lenkert. I've been obsessed with outstanding dining since my well-fed San Francisco childhood-so much so that I became a food critic, cookbook author, and travel journalist in the late '90s and never looked back.

In 2001, I stopped being able to tolerate gluten. I've been gluten-free ever since, even while developing recipes for Every Day with Rachael Ray, reviewing restaurants for the San Francisco Chronicle, authoring cookbooks, and writing for Food & Wine, Food Network, Bon Appétit, Travel & Leisure, and InStyle. My teen daughter, Junior Editor Viva (below), has been GF since she was four.

With nearly 20 years of GF eating behind me, here's what I know for sure: You don't have to sacrifice quality, health, or flavor when eating gluten-free. You can have everything you want-and eat healthier and better-if you know where to look and what to cook. I started GFF Magazine to let you in on that secret. These days, I'm going light on meat and dairy too, so you'll find lots of recipes that are shockingly good without these ingredients.

With the help of incredibly talented chefs, stylists, and photographers, it's my goal to bring you an unparalleled taste of the gluten-free good life.

A native Californian with a midwest upbringing, Eric Lundy spent several years as creative director for a premier event/catering company in Detroit and a manager for a Michelin-starred restaurant and specialty food shop in Manhattan before returning to California with his husband, Barry. A graduate of San Francisco Cooking School, Eric is a freelance recipe developer, food stylist, and culinary instructor who makes a great drink and throws remarkable dinner parties. When his apron's off, you can find him cooking, hiking, biking, eating out, entertaining, and exploring great food and wine regions around the globe.