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Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great: Over 150 Gluten-Free, Grain-Free and Dairy-Free Recipes for Daily Life by Danielle Walker

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Notes about this book

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Notes about Recipes in this book

  • French toast casserole

    • WFPLCleanEating on May 08, 2016

      Surprisingly tasteless. A LOT of effort for something so uninteresting. Had to be doctored with salt, maple syrup, banana and pecan butter. -Rachel S-K

  • Slow-cooker beef chuck chili

    • Elissaqi on November 20, 2016

      Consider adding peppers, zucchini, corn. Added 1 spoon cocoa powder. Serve with tostada chips, cheddar cheese, cilantro. Excellent.

  • Greek gyro pasta with lamb meatballs

    • WFPLCleanEating on April 29, 2016

      This was a recipe that was far better on the page than the plate. The lamb meatballs were OK, the cold raw zucchini noodles in a lemon and oil dressing were not a good accompaniment to warm meatballs and the tzatziki was nasty. I knew when making it that coconut yogurt and balsamic vinegar had no place in tsatziki but I usually like to try a recipe as written the first time. I have some leftover meatballs - I will have them with sautéed warm zucchini noodles and tsatziki made with Greek yogurt. - Jane

  • Trail mix granola bars

    • WFPLCleanEating on May 04, 2016

      Forgo the chocolate. It overpowers. Who knew almond butter, honey, coconut oil and vanilla melted in a pot could taste so good! I could have used that as a dessert sauce -- Yum!

  • Cinnamon-raisin coffee cake

    • lesleybelle on August 16, 2018

      I've adjusted this after several tries to reduce moisture/fats and decrease cooking time. Reduced coconut oil to 1 tablespoon, subbed 1/2 c of walnuts for raisins, did not include the swirl Cooked at 375 in silicon muffin dish for about 30 minutes.

  • Banana bread

    • Jacksmm1 on July 09, 2014

      Use medium bananas and perhaps less than 3. Use superfine ground almond flour - from Digestive Willness or Honeyville Farms

    • WFPLCleanEating on May 08, 2016

      We used house made ground almond meal and this may have made the difference in the recipe. It seemed very oily. Had we had a finer meal, perhaps the oil would have been absorbed. I'm willing to concede this this was a baker error as the bread otherwise tasted great. -Rachel S-K

  • Seven-layer bars

    • WFPLCleanEating on May 12, 2016

      This was a lot of work for a dessert that wasn't wonderful. If I was making 7-layer bars again I would use a conventional recipe though for anyone gluten or lactose intolerant it would be a good option. Making caramel with honey was not successful - it was quite runny . You would definitely have to be a coconut fan to make this recipe - it contains coconut milk, coconut flour, coconut oil, coconut butter and shredded coocnut. - Jane

    • WFPLCleanEating on May 13, 2016

      While I haven't looked at the recipe yet I was thinking I might try to make these myself, I thought they were really tasty - thank you for making them, Jane! - Sarah

  • Mint-chip ice cream

    • WFPLCleanEating on May 12, 2016

      This was very creamy considering it contains no dairy or eggs. The creaminess comes from coconut milk and avocados. I think it definitely needs the green coloring. The color before adding it was rather gray - not appetizing, A good ice cream for anyone who is lactose-intolerant or vegan. - Jane

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  • ISBN 10 1936608367
  • ISBN 13 9781936608362
  • Published Sep 15 2013
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Tuttle Publishing
  • Imprint Victory Belt Publishing

Publishers Text

Having battled an autoimmune disease the modern-medicine way for many years, Danielle Walker took matters into her own hands and set out to regain her health through the medicine of food. After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain-free, dairy-free and gluten-free cooking--and improved her well-being, eliminating all her ailments.

A self-trained chef, Danielle is the new face of grain-free and gluten-free cooking, tempting foodies of all stripes with her innovative, accessible recipes for delicious, vibrant Paleo food. Paying homage to the dishes she loved from her pre-Paleo life, she has ingeniously recreated all of her favorites without grains, gluten or dairy in her first-ever cookbook.

Coupling her delightful recipes with elegant photography, Danielle takes you on a multicourse Paleo and gluten-free culinary journey from appetizers to dessert. Because Danielle knows that she's not the only one with a finicky toddler at the dinner table, she has included a special children's section with amusing dishes that will bring joy to any child and also pass any mom's test for wholesome ingredients.

Omitting grains, gluten, dairy, and refined sugar doesn't correlate with omitting taste in these recipes. Easy-to-follow instructions are complemented by mouthwatering photos that seem to burst off the page with flavor. Danielle's recipes are sure to leave you feeling satisfied and exhilarated, rather than deprived.


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