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August 5, 2014



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Chef Alain Braux

Paleo French Cuisine – Intimate Interview with Exec. Chef Alain Braux

November 8, 2013

Paleo French Cuisine – Intimate Interview with Executive Chef Alain Braux by Tina Turbin


Paleo Gluten Free Logo

Paleo Gluten Free Logo

1. How did you learn about Paleo and what lead you to embracing it as you have?

As you know, as I am allergic to gluten, I had been on a gluten-free diet for the past 3 years. A friend and colleague at work kept on telling I should switch to Paleo. After turning a deaf ear for a while, I kept on hearing about this new yet ancient diet. So I became curious, studied it and finally got convinced it could be right next step for me and my health. I jumped in with my two hands and two feet and indeed, I felt even better on it. So I am currently almost 100% Paleo (Don’t tell anyone but I cheat a little with corn chips and yummy French cheese sometimes). According to esteemed Paleo authors, I am allowed to cheat a little as long as I know what the consequences will be, that is, not feeling quite as good.

More here:

Gluten Free Frenzy. Tell All Tuesday: Chef Alain Braux

September 24, 2013

Gluten Free Frenzy. Tell All Tuesday: Chef Alain Braux by Chandice Probst.


Chocolate Orange Brioche

Chocolate Orange Brioche

Please tell everyone a little about yourself

I am a classically trained French chef that developed a gluten allergy with age. I know, a French chef that cannot eat French bread and croissants? What’s up with that? So I decided to make the best of a bad situation and Voila! A GF French chef.

After a long career in the “traditional” food business, after I found out about my allergy, I decided to focus on creating GF food and desserts. I am lucky to be a chef and nutrition therapist at a progressive pharmacy – yes, a pharmacy not a restaurant. It’s called Peoples Pharmacy in Austin, TX. We offer a wide choice of GF, DF, CF, SF and Paleo food and desserts. We also offer GF groceries, GF cosmetics, grass-fed beef and pasture-raised chickens and eggs.

After playing around with GF food for a while, I decided to write a practical book on the subject: Living Gluten and Dairy-Free with French Gourmet Food by offering advices on how to live gluten and dairy-free, many pages of hidden sources of gluten and a long, long GF shopping list. To make it even more fun, I added about 80 GD/CF recipes. So far, I have received great feedback on it.

More here:

Stuffed Pepper – Chef Alain Puts a French Twist on Paleo Cuisine by Heather Jacobson

July 20, 2013

Stuffed Pepper – Chef Alain Puts a French Twist on Paleo Cuisine by Heather Jacobson

Almond Banana Pancakes

Almond Banana Pancakes

Why did I, a French chef, progress from gluten-free and dairy-free to Paleo? As I continued my journey through food and healing, I discovered that I was allergic to gluten. I wrote a book to address that subject (Living Gluten and Dairy-Free with French Gourmet Food).

Being French, it was not easy to deny myself the French baguettes, croissants, and pains au chocolat of my youth, but I am proud to say that I am currently 95% gluten and dairy-free. You didn’t really expect me to be 100% perfect, did you? I am only a human being after all. As long as I know I am cheating a little, and am willing to suffer the consequences of my limited transgressions, I will survive, even though my skin will itch as a reminder of my transgressions.

More here:

Chef Alain Braux: ‘Food is my healing medium’ – Full text.

July 12, 2013

Paying attention to the quality rather than the quantity of food for good health

By Michael Barnes. American-Statesman Staff


Chef Alain Braux @ PeoplesRx

Chef Alain Braux at Peoples Pharmacy

A few years ago, classically trained French chef Alain Braux chatted about the effects of nutrition on personal health with two Austin assistants who happened to be vegetarians.

“I got intrigued,” he says. “Wouldn’t it be great, I thought, to combine this new interest in nutrition and my experience as a chef?”

So the former chef-owner of Amandine French Bakery traded classes in macrobiotic counseling in exchange for some construction work. Now the executive chef and nutritherapist — a European term — at People’s Pharmacy, his goal is to help people who suffer from all sorts of ailments without supplements, homeopathy or herbal medicines.

“Food is my healing medium,” Braux, 60, says with a broad smile.

The high school dropout, born in what was then French Cameroon in West Africa, now reaches a growing cadre of followers through lessons, coaching and books in his second language (see his website:

“My cholesterol had shot through the roof,” recalls the wiry, silvery-haired Braux. “So I experimented on myself. I wanted to prove one could do it with diet and no drugs.”

Thus was born the first of his four published volumes: “How to Lower Your Cholesterol with French Gourmet Food.” Surely that raised some eyebrows in quarters where classical French cuisine is associated with barrels of butter and other cholesterol-spiking ingredients.

Basically, he achieved positive results by returning to the Mediterranean diet — revived from his childhood in southern France — of fruits, vegetables, fish, grains, nuts and olive oil.

Braux grew up mostly in Nice, but also lived for a while with his grandmother on a small farm in Mayenne in the northern part of the country.

“We were very poor,” he says. “No running water in the house. But because we were poor, my grandmother grew most of the food: chickens, rabbits, eggs as well as fruits and vegetables in her garden. In those days, there was no need for chemicals. She’d say: Bring me a salad. I’d go into the garden, wash the vegetables. All the ingredients were very fresh. Later, it occurred to me about the connection between food quality and one’s health.”

A quiet, introverted bookworm — “I was a geek before they invented geeks,” he says — Braux was pulled out of school when his father left his mother.

“She put me in a pastry apprenticeship to bring home some money,” he recalls. He worked at the august, 150-year-old Swiss-founded Confiserie Auer, making candied fruits, pastries, ice cream and fine chocolates. The adult Braux continued to make such extravagant goodies until last year, including a stint at his former bakery on West 12th Street near North Lamar Boulevard.

“Just because you are a good chef doesn’t make you a good businessman,” he admits. “And Whole Foods was down the street. We also didn’t predict American shopping practices.”

After Amandine failed, Braux worked in various fields before landing a job as pastry chef and office manager at the Barr Mansion. Then he taught pastry and baking skills at what is now the Escoffier School of Culinary Arts.

Eventually, People’s Pharmacy owner Bill Swail asked him to go through the group’s deli and analyze the food, including research into the origins of each ingredient. From there, he expanded his interest in nutritional therapy.

“My typical client is somebody with food allergies,” he ways. “I prefer to work with children because it’s good to catch them when they are young and still teachable. Then I make a profile and construct a diet that is edible and works for them. The recipes and diet plan can run to 120 or 150 pages.”

From thence, Braux issued more books. (Braux’s books are available at People’s Pharmacy, Amazon, Barnes & Noble, and through his website.)

The award-winning hot-seller “Living Gluten and Dairy-Free with French Gourmet Food” came out of requests from Braux’s boss. The book offers social advice, shares long shopping lists and recipes and looks at hidden sources of gluten.

One of the things he learned was that American wheat contains much more gluten than French wheat, which explained his rashes when he ate his beloved croissants and baguettes here, but not back in the home country.

For some reason, “Healthy French Cuisine for Less than $10 a Day,” despite winning Braux more book prizes, didn’t sell as well.

“Maybe they think I’m lying,” Braux says. “I cost it out to the cent. Eating just what is in season, the freshest and the cheapest, and it averages $9.95 a day.”

A fellow nutritionist urged him to come up with recipes that avoid grains and legumes altogether. That led to “Paleo French Cuisine,” which follows the trend of guessing humanity’s pre-agricultural, hunter-gatherer diet.

“Typically, Paleo books are not so much focused on food quality,” Braux says. “It’s one thing to tell people to eat proteins, fruits and vegetables, but don’t tell them what quality to buy … I believe strongly that eating fresh, quality, unprocessed, unsprayed food that’s not genetically engineered is extremely important to our health. Basically, if you eat healthy food, you should stay healthy.”

Braux typically shops at farmers markets for organic and locally sourced food, grass-fed meat, wild-caught fish, free-range or organic chicken. He urges moderation on serving sizes.

“I would rather you eat a lot less but much better quality,” he says. “Americans have been brainwashed to think that quantity is more important than quality. But as much as you eat, your body has not been fed. You stuffed me, but you didn’t feed me.”

Michael Barnes writes about Austin’s people, places, culture and history.

Biscuits aux Canneberges et Noix: Cranberry Walnut Scones


One of my favorite breakfast indulgences. While not really French in creation we have adopted this melt-in-your-mouth pastry as ours. The trick here is not to overmix the fat into the flour. This recipe is gluten-free and can be made casein-free. You can use any dried fruit of your choice, as long as it is free of sulfites, a preservative. You can also change up the nuts or use seeds, if you’d like.


– 2/3 cup brown rice flour

– 2/3 cup white rice flour

– 1/2 cup tapioca, corn or potato starch

– 2/3 cup almond flour

– 2 1/2 tsp. baking powder

– 1/2 tsp. xanthan gum

– 1/2 tsp. sea salt

– 1/4 cup butter or margarine, cold and cut in small pieces

– 1/2 cup dried cranberries

– 3/4 cup walnut pieces

– 1/2 cup heavy whipping cream or soy creamer

– 2 eggs, beaten

– 1 Tbsp. honey or agave nectar

– 2 tsp. vanilla extract

– Cinnamon sugar (optional)


1. Preheat oven to 400 degrees. Line a baking pan with parchment paper, or spray pan with olive oil spray and dust with rice flour.

2. In the bowl of a stand-up mixer, blend together flours, starch, baking powder, xanthan gum and sea salt with the paddle attachment on slow speed. Add cranberries and walnut pieces and gently mix in.

3. In a small bowl, combine the cream, eggs, agave nectar and vanilla.

4. Starting your mixer at the slowest speed, mix in the butter until it reaches pea size. Add the liquid ingredients and mix only until the dough comes together. Stop the mixer. If needed, finish mixing with a spatula.

5. Using an ice cream scoop, scoop even amounts of the dough and drop onto the baking pan. Make sure to separate them by at least two inches. If you don’t mind uneven-looking scones, you can form the dough into eight scones by hand.

6. Press each dough piece gently with your fingers to flatten it a little. Brush with a little beaten egg and sprinkle with cinnamon sugar, if desired.

7. Bake on the middle rack for 12-15 minutes. The bottom should be golden colored when done. Makes 8 scones.


Les Tomates au Four à la Provençale: Oven-Baked Tomatoes Provençale


There’s nothing much to say about this classic of Provencal cuisine dish. Made with in-season, beautiful, juicy tomatoes, some people say it’s better than … I’ll let you fill in the gap.


– 4 large tomatoes

– 1 garlic clove, chopped

– 1 anchovy fillet

– 1 bunch parsley, chopped

– Sea salt and pepper, to taste

– 1 cup gluten-free bread crumbs

– Olive oil


1. Preheat oven to 400 degrees.

2. Cut tomatoes into halves. Squeeze them to get most of the juice and seeds out. Place them cut side down in a colander and let them drain further.

3. Meanwhile, crush the garlic with the anchovy in a mortar or small food processor. Add the chopped parsley. Mix well or pulse a few times in the food processor. Salt and pepper to taste.

4. Oil an oven dish. Place tomatoes cut side up and side by side in the dish. Fill each with a spoonful of the garlic, anchovy and parsley mixture. Cover with a generous amount of bread crumbs. Drizzle with olive oil.

5. Bake on the middle rack of the oven for about 15 to 20 minutes until the tomatoes are cooked. Serves 4.

— Bon Appetit!

Chef Alain Braux


The Reluctant Gourmet Interviews Chef Alain Braux

May 2, 2013

 Reluctant Gourmet Logo

 “I am very excited to share with you this interview with Chef Alain Braux. Chef Braux grew up in France where he learned to cook in some of the most famous French establishments next to some of the greatest French chefs of our time. He came to America to work in some great New York restaurants and now lives in Austin, Texas where he is working as Executive Chef and Nutritherapist at Peoples Pharmacy and writing books about French Food and Nutrition.”

Read more at the Reluctant Gourmet.

Gabrielle Welch on Living Gluten and Dairy-Free with French Gourmet Food

March 19, 2013


Gabrielle Welch, the owner of Welch Wellness, nutritionist and author of the wonderful  book on how to teach healthy eating to your kids, the Pizza Trap, was kind enough to write a few words about Living Gluten and Dairy-Free with French Gourmet Food.

Thank you Gabrielle. Chef Alain

 Gluten- Free Dairy- Free French Cooking

 At a time where many of us are suffering from Celiac disease, gluten and/or dairy allergies or intolerances, this cookbook comes as a breath of fresh air.

I am a lover of French food but also someone who now avoids gluten and milk, after developing an intolerance during my third pregnancy 8 years ago.  I was intrigued an thrilled after reading Chef Alain’s book to discover how I could still continue to cook and enjoy the foods I like without using gluten and dairy.

From Alain’s basic explanations of human digestion, our immune system and what these intolerances and allergies look like, to his testimonials and suggestions on how to travel, cook, shop and live GF, this French cookbook is a must have for anyone who loves to eat and cook. Whether or not you are gluten and dairy free, this is unarguably the healthiest way to cook for many of us.

And now Chef Alain has made it the tastiest as well!


One Dish Cuisine review of Living Gluten and Dairy-Free

February 25, 2013

One Dish Cuisine owner, Maureen Burke was gracious enough to post a nice review on my Living Gluten and Dairy-Free with French Gourmet Food.

Thank you Maureen. Chef Alain

“I had the pleasure of reviewing Alain Braux’s Cookbook, “Paleo French Cuisine”.  It was so wonderful to see a cookbook that actually explained Celiac Disease and Autism and how one’s diet can heal.  The detail that he went into is so wonderful to see and this is extremely helpful for those who are first diagnosed because many doctors don’t spend the time to explain or even offer Paleo or GFCF options to their patients as a way of finding relief.  My nephew was diagnosed with Autism (PDD-NOS) and I was thrilled to witness complete recovery after 3 months on a strict GFCF diet.

I have been cooking Gluten Free/Casein Free for over twenty years and also create and serve meals that are not only gluten free, but are also free of the top 8 allergens; the recipes in Alain’s book are easy to understand and easy to execute.  Alain has done a wonderful job and I hope you enjoy this book as much as I have.”

Maureen Burke

Owner. One Dish Cuisine Cafe, Deli, Bakery
Gluten and Allergen Free

“Welcome Back to the Table”
8001 Hillsborough Rd (Taylor Village Center)
Ellicott City, MD 21043

Marquette Nutrition and Fitness review

February 13, 2013

Christine Marquette, RD, LD, CLT wrote a very nice review of Living Gluten and Dairy-Free with French Gourmet Food on her blog,

“Living Gluten and Dairy Free with French Gourmet Food was written by Alain Braux, who is a gluten and dairy-free chef and nutritherapist.  His background includes working for over 40 years as a pastry chef, baker, and chef.  About 15 years ago, he furthered his education in nutrition and began working as a “nutritherapist,” which is a term used in Europe for nutritionists who focus on using food for healing, as opposed to nutritionists who also work with supplements, homeopathy, and herbal medicine.”

More here:

Thank you Ms. Marquette.

Rhonda Spellman at Autism with Rhonda has a few choice words for you

January 28, 2013

When I acquired the book Living Gluten and Dairy-Free with French Gourmet Food from Chef Alain Braux I honestly was expecting a cook book… I mean, it is a cookbook right? The title says it is. The cover says it is and the fact that it’s written by a chef… well, it also says it IS…

More here:

Thank you Rhonda for this lively review.

Chef Alain

How could I live without my croissant? Tales of a gluten-free Frenchman by Mara Alexander

January 22, 2013

GlutenFreeWorldTV’s Mara Alexander was kind enough to post a wonderful review of Living Gluten and Dairy-Free with French Gourmet Food on her web site.

“Chef Alain Braux is accustomed to a challenge.  It is what he lives for and what gives him that extra drive.  Cooking and consulting for a client family of 4 with a combined total of 140 food allergies?  No problem.  Being the Executive Chef and Nutritherapist at People’s Pharmacy in Austin, TX? But of course…”

You can find more here:

Most gracious of you Mara. Merci beaucoup.

Chef Alain

Living Gluten and Dairy-Free review by Becky Rider

December 31, 2012

A wonderful review by Becky Rider on her Living Gluten Free web site.

Thank you kindly Becky.

Chef Alain

Girl Gone Grits has gone Macaroni

November 17, 2012

Thank you Girl Gone Grits for using one of my recipes:

Chef Alain

The Gluten-Free Doctor Reviews my GF book

November 16, 2012

Dr, Jean Clayton – the Gluten-Free Doctor graciously reviewed my Living Gluten and Dairy-Free with French Gourmet Food HERE.

Thank you Dr. Jean :-)

May 2012 Hip4Kids Online Newsletter

May 10, 2012

The May issue of the Hip4Kids Magazine is now available at:

Chef Alain Braux

Tina Turbin on

December 14, 2011

Tina Turbin, a renowned celiac disease expert wrote a nice review on my Living Gluten and Dairy-Free with French Gourmet Food book.

Here it is:

Enjoy! Alain

Healthy French Cuisine reviewed in Jimmie’s Collage blog

November 22, 2011

Thank you Jimmie, the nice lady at Jimmie’s Collage blog for a nice and thorough review of my book “Healthy French Cuisine for Less Than $10/Day.” HERE

I don’t think I’ve ever shared it before, but my very first teaching job included one class of high school French 1. Admittedly, my French was extremely poor, but I would study hard each night for my lessons so that I always stayed one step ahead of the students. It was tremendously rewarding to take them from nothing to some basic French over the course of a year.

More on her blog…

Books and Novels to Read reviews How to Lower your Cholesterol with French Gourment Food

July 25, 2011

By Terry Callister

I made the mistake of thinking this was going to be a cook book, you know the sort, page after page of recipes, weighed and measured ingredients and what to do with them, boy was I so totally wrong about that. Alain starts off telling the reader about his life, how a French chef ended up in Austin Texas and then goes on to tell you about his cholesterol experience, needless to say it was high. There and then he decided to lower it, not with drugs or medication but by using good food, cooked well.

Read more at…

Thank you Terry. Much appreciated. Alain

Living Gluten and Dairy-Free Winner at the 2011 Paris Book Festival

May 25, 2011

Hello All

I wanted to share the exciting news.

Living Gluten and Dairy-Free with French Gourmet Food
is the WINNER of the Cookbooks category section of the Paris Book Festival.

See it all at:

Thank you all for your support over the past two years.

Alain Braux

June 1, 2011. Austin Chronicle
Kudos to chef/nutritherapist/author Alain Braux, whose 2010 book Living Gluten and Dairy-Free With Gourmet French Food was a recent winner at the Paris Book Festival. Braux will soon raise money to complete and promote a new book project at

May 31, 2011. Austin American Statesman
“Living Gluten and Dairy-Free with French Gourmet Food” by Austin chef Alain Braux won first place in the cookbook category of the Paris Book Festival last week.