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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Reviews

"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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When you’re ready to flex your #glutenfree baking muscles, start off with a simple sponge cake. This recipe, found in my book, is courtesy of the fabulous Nigella Lawson. (Why does everything taste better with a British accent?) ... See MoreSee Less

Your craving fast food is probably best left unsatisfied. Many chains do not have dedicated gluten-free prep areas and warn of cross-contamination with other gluten foods. Tempting, but not worth the risk. #Neverprocessed ... See MoreSee Less

If you’re still earning your gluten-free hostess badge, don’t bite off more than you can chew. Concentrate on the entrée and ease into dessert with a store-bought chocolate flourless torte. Brownie points if you gussy it up with fresh berries and whipped cream! ... See MoreSee Less

Tabbouleh can be trouble! Although this traditional Arabic dish is full of flavor, it’s best to avoid it all together. The main ingredient is bulgur wheat, which is a major no-no for anyone following a gluten-free diet. ... See MoreSee Less