Against All Grain

The cookbook that launched the grain-free cooking movement, written by Danielle Walker after she transformed her own health by removing grains, gluten, and dairy from her diet. Diagnosed with ulcerative colitis at 22, Walker spent years developing recipes that are both healing and genuinely delicious, and this New York Times bestseller collects over 150 of her best.

Why Start Here

If your gluten-free journey is motivated by an autoimmune condition, food sensitivities, or a desire to go fully grain-free rather than simply swapping in gluten-free substitutes, this is your book. Walker goes beyond removing gluten. She eliminates all grains, refined sugars, and dairy, building recipes around vegetables, quality proteins, healthy fats, and natural sweeteners instead.

The range is impressive: breakfast dishes, soups, salads, main courses, side dishes, sauces, and yes, some desserts. Walker provides recipes for everyday staples like chicken fingers, meatballs, pizza, and tacos that satisfy the whole family without anyone feeling like they are eating “diet food.” The recipes are thoroughly tested, and Walker’s instructions are detailed enough that even cooks who have never worked with alternative flours or coconut aminos can follow along.

What sets this apart from other paleo or grain-free books is Walker’s emphasis on making food that feels normal. She is not asking you to eat salads for every meal. She is showing you how to cook the comfort food you love using different ingredients.

What to Expect

A substantial 368-page cookbook with full-color photography and over 150 recipes. The book covers the full spectrum of meals from quick weeknight dinners to weekend projects. You will need to stock some specialty ingredients like arrowroot starch, coconut flour, and ghee, but Walker includes a thorough pantry guide to help you get set up. The recipes skew toward American comfort food with some international influences.