The Gluten Free Revolution
News! American Library Association’s Booklist names The Gluten-Free Revolution one of the "Top 10 Food Books of 2015!"

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"Jax Peters Lowell has done it again! An important book that covers all the bases…Beautifully written, an absolute joy to read." -- Alicia Woodward, Editor-in-Chief, L.W. Gluten-Free & More

"Such a lot of information of such good quality.  A must for those who plan on going gluten-free!" -- Peter HR Green, MD, Director Celiac Disease Center at Columbia University

"With disarming wit and authoritative command of science and research, Lowell's positive, uplifting, can-do spirit is absolutely contagious." -- Kristina M. Johnson, Founding Editor-in-Chief, Women's Health

"Chatty, funny, and practical… an information-packed winner." -- Booklist Starred Review (read full review)

"Empowering and terrifically entertaining –a roadmap for a successful gluten-free life." -- Marilyn Geller, CEO, Celiac Disease Foundation

"A wise and funny encyclopedia. Poet and pragmatist, Jax Lowell has created a rich gluten-free stew of what matters most for a good life with celiac disease." -- Martin J. Blaser, MD, author Missing Microbes, Director, Human Microbiome Program, NYU

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Sneezing, coughing, and germs, oh my! Waiting in the doctor’s office can be downright terrifying for someone living with an autoimmune condition. Take a deep breath, and don’t forget your hand sanitizer, pass on the waiting room reading materials and always (read: ALWAYS) avoid the bathroom. #eeww ... See MoreSee Less

Baking for someone with a nut allergy? Try replacing tree nuts and peanuts with pumpkin, sunflower or toasted sesame seeds. Equal amounts of flax or toasted coconut will work just as well and you might like the taste even better. ... See MoreSee Less

Don't toss that stale, leftover gluten-free bread. Try making your own homemade breadcrumbs. You’ll save money, and I’m betting you’ll like them a whole lot better than store-bought. ... See MoreSee Less

If you're gluten-free, finding something satisfying to butter or dip in olive oil can be frustrating. Think out of the breadbasket with chickpea socca. Full of protein and easy to make, this recipe from Bryan Sikora of La Fia, will become a house staple. ... See MoreSee Less