William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
I believe that it is no exaggeration to say that Wheat Belly and the new Wheat Belly Cookbook hold the key to an astounding range of health issues and weight control.
But I didn’t get EVERYTHING right: There are two typos in the Cookbook that have come to my attention it’s release December 24th, 2012:
1) In the Kindle version of the cookbook (NOT the hardcover), the recipe for Coconut Flapjacks lists 4 cups of coconut flour. It should read 1/4 cup of coconut flour. (This was an error by the transcriber into the digital format.)
2) The Peanut Butter Chocolate Chip Cookies recipe, hardcover page 277 and in Kindle edition, includes a Note saying that “To prepare with stevia, omit the coconut flour and xylitol . . .” This note should simply be ignored, as it referred to another version of the recipe that we omitted. However, the recipe as it stands with stevia works just fine. I retested it to be sure–they were yummy!
All recipes were tested repeatedly by myself and/or Rodale Test Kitchen staff, but it looks like these two typos got past us.
Dr. Davis, I’m part-way through Wheat Belly, and have also glanced through my copy of your cookbook. I bought the cookbook specifically for its baking section (I’m a pizza addict). I am, however, allergic to tree nuts. Is there an alternative (healthy) flour I can use, instead of almond meal? Your input would be most appreciated.
I too would be interested in finding a substitute for the almond flour because of allergies.
The Pizza 1 recipe call for 1.5 cups ground almonds. Is this the same as almond meal/flour?
Yes, Ground Almonds= Almond meal= Almond flour
Not necessarily. I thought almond meal and almond flour were the same until I went to Trader Joe’s. Their almond meal is ground almonds Whereas Nuts.com almond flour is blanched ground almonds. The almond meal is ground almonds with the skin on and almond flour is ground almonds with no skin. So far I have only found almond meal at Trader Joe’s. It does make a difference when you use it in baking. It makes your baked goods a little more dense.
Correct – need to read carefully as different folks label it differently. And we only buy both (plus other wheat-free) at nuts.com. Quality is superior to all others we tried on a consistent basis.
I would like to know about corn in a diet. I have taken out the flour, but I do eat corn tortillas with my eggs in the morning and we eat corn chips with salsa. Is there any issues with doing this, or should we eliminate corn from our diet as well?
Corn is #2 after wheat as a problem grain, Cathy.
I will be posting some discussions about this near-future.
In the hardcover book there is an issue with the recipe for Rye Bread on page 226, the recipe calls for 1Tablespoon of baking soda. I made the bread this way and the bread was terrible tasting – like baking soda!
I think this is a typo and should read 1 teaspoon.
Is that correct?
I love the book though!
Thanks
Hi, Sara–
Yes, thanks for catching it. It should read “1 teaspoon.”
I’m wondering about the Broccoli and Mushroom Frittata. It calls for 2 cups of half and half. Any frittata I have made in the past has had 2 – 4 tablespoons of cream. I’m thinking this sounds like way too much. Could this be a typo?
By the way, loved the pancakes!!
I’m away from my kitchen, Pegi, so unable to retest.
Can anyone else weigh in on this?
I made the frittata according to the recipe and it was delicious!
Thank you for a wonderful cookbook. I am working my way through it and am glad for some great ideas. I made the Herbed Focaccia last night and it was delicious. I wonder though, about the calorie count when compared to the basic focaccia (only difference is the basic has buttermilk, garbonzo flour and 4 whole eggs whilst the herbed has3 egg whites and the sundried tomatoes and olives) as both are similar in size. The calories are listed: Herbed Foccacia 2 servings at 188 calories per serving (so total of 376 calories for the whole focaccia)
Basic Foccacia 12 servings at 205 calories per serving (so total of 2460 for the whole focaccia).
Should the basic foccacia be listed to make 2 servings instead of 12?
It looks to me like a miscalculation on the herbed focaccia; it must be substantially higher.
But remember: NOBODY here is counting calories. In fact, in the first Wheat Belly book, I purposefully left out calorie counts because I wanted to discourage people from counting calories.
I am still confused by the Coconut Flapjacks recipe in my Kindle edition. I made them yesterday and I hate to say it, but I think they taste terrible. It calls for 1/4 cup coconut flour and 1/4 cup almond meal. The pancakes seemed on the thin side and the batter was pretty liquid. The recipe calls for a whole teaspoon of baking soda, which I think might be the taste issue. Should it actually be half a teaspoon? One quarter?
The basic Wheat-Free Pancakes in my Kindle version calls for 3 cups of almond meal, 1 tablespoon ground flaxseeds, and 1/2 teaspoon baking soda, a totally different ratio. It seems by comparison the Coconut version has too little flour AND too much baking soda… Should the correction in the original post be 4 cups flour instead of 1/4? That sounds like too much flour then….
Thanks for any help. The other recipes I’ve baked so far have been great!
I love the Wheat Belly and have given it to people and recommended to lots of others. I’m slowly working through some of the recipes. We have a fondness for brownies in our house so I tried the Mocha Walnut Brownies the other night, minus the mocha (not coffee lovers). It was awful. When I took it out of the oven it looked like a bubbling cauldron of oil surrounding some dark brown junk. I let it cool a bit and had a bite and it is unpalatable. Even my husband spit it out! Any suggestions? I followed the recipe and double checked everything before and after and the other change was leaving out the “mocha”.
Hard to know, Sarah, without looking over your shoulder. This recipe has proven tried and true, many times over.
It sounds like the temperature was too high. Could your oven’s thermostat settings be off?
Sarah, I had the same experience with this recipe. I posted a comment somewhere on the blog but don’t remember where it is right now. It seemed there was way too much butter; so much so that I had to blot it after removing the pan from the oven. We did eat them so as not to waste all those expensive ingredients, but I’ve just crossed it off the list for now. There are so many other recipes out there, and this is the only really bad experience I’ve had so far.