About Danielle Walker

Danielle Walker is the author and photographer of the New York Times Best Selling cookbook Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering.  She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.

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.

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.

From the Author

I’m Danielle – a mom, wife, and grain-free cook from the San Francisco Bay Area. I find joy in my free time by creating delicious comfort foods on a restricted diet and sharing them with you! My recipes are entirely grain-free, and consequently gluten-free, free of refined sugars, and low to minimal dairy. This site is great for those that follow the Paleo, Primal, SCD, GAPS, and Gluten-Free lifestyles. I have a passion for food and its flavors and textures, and refuse to feel deprived despite being limited in what I eat.

I was diagnosed with Ulcerative Colitis, an autoimmune disease, when I was 22 years old. After a few years of suffering, multiple hospitalizations, and doctors telling me that what I ate wasn’t a factor in my disease, I decided to take matters into my own hands and drastically change my diet. After 5 years of eating this way and experiencing triumphs and setbacks with my health, a lot of research, and simply listening to my own body, I have concluded that every one is different and our bodies all react differently to various foods. If there is one thing I can recommend, it is to watch your symptoms closely and do what is right for you.


I hope this blog and my recipes can inspire you to get healthy and to know that in doing so, you do not have to live in a world of bland food!



Have a Question? Check out my FAQ page where I will likely answer it! If you don’t see your question, leave a comment on this page or send an email to the address below


I’ve found the recipe for being happy whether full or hungry, hands full or hands empty.
Whatever I have, wherever I am, I can make it through anything in the One who makes me who I am. -Phil 4:12-14 MSG


  • madisynsmommy

    I am so excited to find your blog, because I have been disgusted by the attitude of another gluten-free blogger “girl” Really like how your food photos look!

  • Madison Catanzariti

    Hi my name is Madi i am 14 and have had ulcerlative colitis for over a year now your story really inspired me to eat healthier and dedicate myself to getting better

    • Against All Grain

      I’m so proud of you for taking your health into your own hands, and don’t get discouraged or give up! If you have questions along the way, come over to my Facebook page and leave them for me!

  • MichellSanglez

    Hi Danielle 😀 !!!
    My name is Michell, I’m from Mexico. In my house bread wasn’t too common, so I never noticed what I recently notice (because I start to cook… I was dreaming in becoming a pastry chef!) : cakes, cupcakes, pizza, and all those things that has wheat make me feel “heavy” and not comfortable, just a couple of minutes after eating them I felt my stomach and the sides were swollen 🙁 . I read I could allergic to the wheat. Searching for a way to stop feeling like that I found the paleo diet. But I’m seeing that many things has nuts :(, I love nuts, come on! peanuts! almonds! and pecans! 😀 But … I had problems with my liver, it seems not to work correctly with fats :(, so, I eat fats and hurts, and I gain weight with fats veeeeeeery easy.
    Are there récipes that doesn’t use too much nuts?

    Oh, another question. About oats and cornstarch. Is it bad? I start to eat them instead of wheat (i made my waffles with oat fluor, and I use it as a cereal… and cornstarch crepes…)

    Thanks for your time 🙂

    • Against All Grain

      Nut flours are the best grain free baking alternative, however I have quite a few nut-free recipes in my cookbook that use coconut flour. I personally do not eat oats because they’re often cross contaminated with wheat and my system doesn’t handle them well. I would never eat corn starch due to GMO’s and most people’s high intolerance to it.

  • As you mention, each person’s make-up, genetics, preferences and journey provide such variety of responses to stimulation from food, environment, emotions, and life.
    I have only very minor (in comparison to many) digestive issues, and yet I am pleased when I am able to isolate and identify the best and least well adapted foods for my system.

    Identifying FODMAPS (includes many usually “nutritious” foods) has helped me to understand (and accept!) that some of us can’t tolerate these well, or at all, and it’s a “thing”. Eliminate and then test for tolerance….freedom!

    F in FODMAPs stands for fermentable or ‘creating gas’,
    O stands for Oligosaccharides, water-soluble fibers which are found in wheat, onion, barley, rye and garlic. And please don’t forget chicory root extract (inulin) added to so many foods as fiber!
    D stands for Disaccharides which is lactose found in milk, yogurt and ice cream.
    M stands for monosaccharide or the sugar, fructose, when present in foods in excess of the glucose content–found in some apples, pears, watermelon, honey and agave syrup.
    P is for polyols, AKA sugar alcohols found in peaches, plums, apples, cauliflower and mushrooms and added as with xylitol, and artificial sweeteners in sugar free gum, mints and some medications.

  • Sonia

    Hi Danielle,

    I was recently just hospitalized 1/24 with a severe UC flare and it’s been only my second since initially diagnosed in June 2010. I can’t eat much and know you understand exactly how I feel. I’ve been eating white rice and that’s about it. I started remicade treatment 1 month ago and it’s taking slow as molasses to work. I am not meeting on Tuesday with the chief surgeon at a hospital in Boston to discuss the possibility of surgery.

    As I read your blog it seems as though your symptons subsided quickly after you started paleo. Just wondering if you had any thoughts on what I should do? I know you are not a doc and can’t give advice but I would rather skip the surgery route but it seems as though it will be the only thing to get rid of this pain since docs don’t think food has anything to do with it.

    Any help would be amazing because you are simply amazing.


    • Dani


      I was just reading your post and noticed that you just started remicade. I have had UC since I was 11 which is 13 years now. I have been on remicade for about 8 years now and it has help me so much. I was taking 28 pills a day before my transfer over to remicade. I wouldn’t give up on the remicade just yet. I have been changing over to paleo slowly with the help of Danielle’s amazing recipes! Don’t give up and get surgery, that should always be the last resort! Hopefully remicade and Danielles great recipes will help you!
      Good luck.

    • FrancesBull

      rice is a grain- eliminate all grains.