The Gluten-Free Revolution: Absolutely Everything You Need to Know about Losing the Wheat, Reclaiming Your Health, and Eating Happily Ever After

721 Pages·2015·4.48 MB·English

by  Lowell

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In memory of the angels at my table:
Kay and Jack Peters, Catherine Petitpain
For John, always
Contents
Title Page
Copyright Notice
Dedication
Epigraph
Foreword: The Importance of a Well-Informed Patient
by ANTHONY J. DIMARINO JR., MD
Introduction: The Gluten-Free Revolution
PART I: ME, GLUTEN-FREE?
1. Gluten-Free Nation
2. The New Food Hyphenate
Mediterranean Bean Soup
3. Necessary Losses
4. Gluten-Free Thinking
Basic Black Bean Salad
5. Marketing 101
PART II: WHAT’S FOR DINNER?
6. Essential Skills
Reverend Michael Alan’s Perfect, Possibly Paleo, Pumpkin Pie • A Classic Salade Niçoise •
Essential Cream Cheese Frosting • Affogato: Tempest in a Coffee Cup • Nigella Lawson: A
Simple Sponge Cake • Shola Olunloyo: Classic Cheese Soufflé and Dark Chocolate Soufflé •
Jennifer Katzinger: Sweet Potato Rosemary Bread • Bryan Sikora: Chickpea Socca
7. Cooking with the Stars
Alice Waters: Moroccan Braised Eggplant • Traci Des Jardins: Grilled Corn and Squash
Salad with Chipotle Crema, Lime Vinaigrette, and Cotija Cheese • Thomas Keller: Bouchon
Bakery Gluten-Free Brioche Rolls • Rick Bayless: Quesadillas Asadas • Essential Chopped
Tomato-Serrano Salsa • Molly O’Neill: Corn and Lobster Pie in a Chili-Polenta Crust •
Aimee Olexy: A Trio of Savory Sides • Katy Sparks: Buckwheat Crepes Gratin with
Cauliflower, Chanterelles, and Cave-Aged Gruyère • Steve DiFillippo: Gluten-Free Gnocchi
with Wild Mushrooms, Garlic, and White Truffle Oil • Kristine Kidd: Arctic Char with
Kumquat Gremolata, Roasted Fennel, and Potatoes • Marcie Turney: Crispy Squash
Blossoms Barbuzzo • Bobby Flay: Saffron Risotto Cakes with Shrimp, Red Chili Oil, and
Chive Oil • Michael Cole: Beau Monde Cider-Brined Berkshire Pork Chops with Pumpkin
Sage Risotto, Grilled Pear, Soubise Purée, and Smoked Balsamic Reduction
8. A Baker’s Dozen
Flying Apron Bakery: Fresh Strawberry and Blueberry Fruit Tart • Risotteria: Bleecker
Street Breadsticks • Helmut Newcake, Paris: Dark Chocolate Fondant with Ginger and
Raspberry Coeur • Zix Cookies: Glenn Minervini-Zick’s Raspberry Almond Ravioli Cookie •
Nigella Lawson: Cinnamon Almond Cake • Gwyneth Paltrow and Julia Turshen: Sweet
Potato and Five-Spice Muffins • Pure Fare: French Toast Pineapple Upside-Down Cake •
BabyCakes: Meyer Lemon and Bing Cherry Cupcakes with Vanilla Frosting • Kelli and
Peter Bronski: Almond Pâte-à-Choux Florentines • Tate’s Bake Shop: Gluten-Free
Chocolate Crinkles • Christina Pirello: Chocolate-Glazed Coconut Macaroons • Taffets
Bakery: Mediterranean Focaccia • Miglet’s Cupcake Shop: Vanilla Salted Caramel Cake
with Vanilla Buttercream
9. You Gotta Have It
Caroline Winge-Bogar: Grown-Up Macaroni and Cheese • Glenn Minervini-Zick: Pizza Just
Like Mamma Makes (or Wishes She Could) • Eileen Plato: Judy’s Cafe Oh, Mama! Meatloaf
• Kelli and Peter Bronski: Chicken Tikka Masala • Jilly Lagasse and Jessie Lagasse
Swanson: French Onion Soup with Gruyère-Smothered Crostini • Jilly and Jessie’s Spiced
Carrot Cake with Sweet Mascarpone Frosting • Katie Taylor: Old-Fashioned Chicken
Potpie • Kevin Smith: Mexican Lasagna • Lynn Jamison: Mother of All Tortes • Reverend
Michael Alan: Apple and Fig Crisp • Lowell Family: Vegetarian Pad Thai
10. Gather
Just Dessert: Seven Sinful Cheeses and Brandied Sour Cherries • An Autumn Supper: Fish
Stew with Scallops, Halibut, and Shrimp • A Dublin Tea: Irish Soda Bread and Lemon-
Blueberry Scones • In an Artist’s Studio: Chocolate-Dipped Brandy-Soaked Raisin Almond
Biscotti, Chocolate Brandy-Glazed Walnut Cake, and Spiced Pumpkin Torte • A
Thanksgiving Feast: Apple Cider–Brined Roast Turkey, Apple Cider–Bourbon Gravy, and
Pear Ginger Cranberry Relish • A Birthday Party: Banana Split Cake • A Hanukkah
Celebration: Sweet Potato, Pumpkin, and Sage Latkes and Harvest Tzimmes • A Dickens
Christmas • Nigella Lawson’s Proper English Trifle • A Gathering of Gifts: Incredibly Rich
Date Nut Loaf, Walnut Cherry Chocolate Bark, Tarragon Mustard, and Cranberry Chutney •
Entertaining Cookbooks and Web sites
PART III: YOU NEED TO GET OUT MORE
11. The Rules of Engagement
12. Dining Out with No Reservations
13. The Melting Pot
14. Sprechen Sie Gluten?
15. Get Outta Here
PART IV: CAN WE TALK? EMOTIONAL, SOCIAL, AND FAMILY ISSUES
16. Your Cheating Heart
17. Sex and the Celiac
18. And Baby Makes Three
PART V: MEDICAL MATTERS
19. The Seven-Year Itch and Other Associated Conditions
20. The Doctor Will See You Now
21. Winning the Drug War
PART VI: SOMETHING LARGER THAN OURSELVES
22. Food Fights
23. Community
Epilogue: Grace Note—The Rewards of Doing Without
Acknowledgments
Recipe Acknowledgments and Permissions
References
Index
Also by Jax Peters Lowell
About the Author
Copyright
Gluten-Free Poem
There is no wheat in this poem, no barley, rye or derivatives
thereof.
I can’t say why, but it doesn’t involve any sort of nut. Cross
contamination is not an issue here. These words are 100%
safe to eat.
There is longing, though. And heat.
A phantom crumb lingers on the tongue, buttered with hungry
eyes. Jam sticky lust licks its finger and thumb, some sugar to
swallow down with the losses.
One in 132 poets experience the urge to fondle dinner rolls,
swoon at the sight of a batter-coated spoon, slow walk past
the patisserie, breathe from the knees
sweet burnt air to last a lifetime.
While these lines contain absolutely no lactose, high fructose
corn syrup, casein, palm kernel oil or genetically modified
ingredients, they do possess a prayer,
a memory, a wish, the taste of every forbidden dish.
—JAX PETERS LOWELL
Foreword
The Importance of a Well-Informed Patient
When I first met Jax Peters Lowell in September 1996, it was clear I was in the
presence of one of the most highly motivated patients I’d met in my many years
of practice. Here was someone possessed of enormous energy with great respect
for knowledge. She was willing and able to do her homework, assessing
treatment options so that her decisions were always well informed. It was
apparent to me from the start that we would be more like colleagues in our joint
effort to understand and overcome the medical obstacles and complications
presented by long-standing celiac disease.
But that’s only half the story. The other side of this highly motivated, smart,
and courageous woman is that of a skilled communicator, first-rate writer, and
gifted speaker. I have asked Jax to apply her quietly persuasive humor to more
than one recalcitrant gluten-intolerant patient and she has done so with tact,
charm, and her trademark resourcefulness. Add to this her great generosity and a
powerful desire to use her talent to help others, and it’s no surprise that her first
book, Against the Grain, and its second edition, The Gluten-Free Bible, became
bestsellers.
When she asked me to write the foreword for The Gluten-Free Revolution,
her definitive work on the gluten-free lifestyle, I felt like the village painter
summoned by Michelangelo to paint his house. She’s that good. Not only has
she produced another important resource for those with celiac disease and
varying degrees of gluten intolerance and sensitivity; she has chronicled the
choices and challenges we all face in the post-gluten age.
The detail, specificity, and scope of The Gluten-Free Revolution is on a par
with what a medical specialist would provide, but in her hands, complicated