Wheat Belly Cookbook didn’t get EVERYTHING right!

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.

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Comments & Feedback...

    • Ron Cook

      Nancy, I just made the mocha cupcake recipe I found on this site.
      The sweetener I used was 1/2 cup of Xylitol.
      Recipe instruction: Sweetener equivalent to 1/2 cup sugar (e.g., 3 1/2 tablespoons Truvia)

  1. Ester


    I am not too sure where to post a question, so I hope this is right!

    I am wondering if anyone has heard or seen a connection from wheat to bedwetting in children? I have a 9 yr old who has eczema, has grown out of her asthma, but still wets the bed every single night. We have gone through every test out there, tried medications with only marginal improvement, and the end result is there are no abnormalities in her anatomy, so we are just waiting it out. She gets so discouraged! We have now started her on a wheat free diet to see if her eczema improves, and she actually asked if there was a link to bedwetting and wheat. Of course I can’t find any info on it, so I just thought I would see if anyone else has seen some improvement.


    • Nancy Edwards

      At a parenting course – it was brought up that bedwetting is controlled by a hormone that starts happening at some point prior to age 12. Usually between ages 6-12. Unless the child has started producing the hormone, they will not get the ‘message’ that they need to wake up and go to the bathroom. Not their fault, and nothing that can be controlled. So tell your child there is no blame.
      I too have eczema, and am hoping going wheat free helps that part..
      Good luck.

      • Anni


        I certainly am no expert in this area but just last week I was having a conversation with a another mom whose 61/2 year old boy wets the bed every night. She was recently diagnosed as a Celiac and has removed all gluten products from their home and feeds them all a gluten free diet. She said this is the first time in which he is not wetting his bed. I believe they have done the gluten free route for about 2 months now. I hope your dear daughter finds some relief soon! My heart goes out to her!

    • buck wheat

      There could be or it could be another food allergy/sensitivity. We’re experimenting with this notion at our house right now too with my almost 9 year old. She stopped wetting after getting rid of grain and dairy, then started up again, actually leaking thru those Goodnites and flooding her bed after she’s had peanut butter or sugar, so we dont know yet which is to blame.
      Some good stuff to read-
      http://www.aworthyjourney.com/2011/06/food-allergies-and-bed-wetting.html (a mommy blog post with 6 more links to check out)
      http://www.wellbladder.com/bladder_symptoms__gluten_sensitivity (lotsa info!)
      http://robbwolf.com/2011/09/20/the-paleo-solution-episode-98/ (spoke of it in this particular podcast)

      • buck wheat

        Also, check out The Food Intolerance Network at :
        The woman (Sue Dengate) who runs that also has a book called Fed Up. She is all about pinpointing foods and additives, etc that are causing problems for your child, including what might be causing bedwetting. I just got this book yesterday from the library! Good luck to you and your daughter!

  2. Mary Dudley

    Thank you for all the Wheat Belly info…love the books and the great results we have experienced. I think I may have found another typo — in the recipe for the herbed focaccia on p 230 of the cookbook . On page 228 you recommend using garbanzo bean flour in addition to the almond flour and ground flax seeds but in the herbed focaccia there is no garbanzo flour.Is that omission correct? And for the basic recipe it says to use a 13″ x 9″ baking sheet but on p 230 it says, in two places, to use a 13″ x 19″ baking sheet…typo or do I need that big a sheet? Looking forward to an answer because I can’t wait to make & taste the focaccias.

    • Ron Cook

      Mary, 13 x 9 actually should be large enough. Dr. Davis notes in the introduction to the Basic Focaccia that the dough should be divided into two ‘loaves’ about 3 1/2 inches wide by 6 inches in length.
      Thickness will be about 3/4 inch.
      I found that using two 4″ x 8″ bread pans works wonderfully. The pans keep the dough in the right shape and it naturally resolves to about 1/2 to 3/4 inch in thickness.

      • Jeri Sullivan

        I made the herbed focaccia yesterday (as listed in the book, ie without garbanzo flour) in a 13×9 pan and it worked fine. The only thing different is the serving size for me. Since the bread is very dense, I simple cut it into 8 slices/4 sandwiches worth instead of 4 slices/2 sandwiches worth.

        I did have a question, though regarding the specific flaxseed flour/meal to use. I made it using Bob’s Red Mill Flaxseed Meal. At the time I bought it, I neglected to search for the “Golden” Flaxseed Meal. My focaccia is very dark brown and not as “fluffy” as the photo in the cookbook. I assume it is because of this difference but if someone can confirm that the fluffiness of the focaccia will be more if I use the golden versus regular and not just the color difference, I would appreciate it!

        • Merlin

          The Bob’s Redmill seems to be a mix of brown and golden flaxseed. We’ve purchased some ground golden for trials, but we now just buy golden flaxseed and grind it ourselves in a coffee grinder set aside for the purpose.

          • Jeri Sullivan

            Thanks, I also bought a bag of golden flaxseeds. Just curious how much do you get when it is ground? For example, if I put 1 cup in the processor, what would the resulting meal/flour amount be?

  3. John

    Dr. Davis,
    I bought the cookbook and tried to make the chocolate bars tonight. I think there must be an error in the recipe. There is not enough moisture to hold anything together; I ended up with a pan full of loose ingredients…?

  4. david potack

    My wife just tried our first dinner using the new cookbook. The Pork tenderloin was fabulous. She loaded up at the store with many new flours etc and will begin branching out to more and more items.
    Personally i’ve now broken the 100 pound loss barrier [300 to 199]. I started 14 month ago and have never swayed from the wheat free path. Diabeties gone, along with amazing general health improvements. I’m ‘hooked’ for life and the new cookbook will help widen the variety of what i found to be an easy lifesyle to follow and enjoy. At 66 I even returned to the gym 3 times a week. Life is good!!!

    • Have you tried the hot coconut flaxseed cereal? Im worried eating this much flaxseed at one time will be to much…what do you think? deb

    • Marv

      100 pounds!!? Congratulations David! Nothing felt better than those pounds that came after the first 5 for me: “hey, this guy’s on to something here…” I’ve weighed this number before but not in this jeans size. This is different.

      I know how you feel too; I’ll eat cardboard before I ever eat wheat again. Congratulations again on the new life! Dr. Davis is a giant among men.


  5. Crista K

    I got my cookbook a couple of weeks ago from amazon, however I’m not able to use most of the recipes because so many contain flax to which I’m allergic. What can I substitute for the flax?

    I apologize if this question has been addressed somewhere else on the site, I searched but didn’t get an answer. Thank you! Love the books and your message!

  6. Rob

    I’m not sure if this is a missing ingredient, or on purpose, but the basic biscuits has no salt in the recipe, at least in the Kindle version. I made them both with and without, and the ones without salt were extremely bland.

  7. E.

    It’s almost inevitable that there will be typos. But I wanted to say how much I am enjoying the cookbook. I bought it over the holidays and have made probably 10 recpes so far. Can’t wait to try them all!

  8. Kelly

    Dr. Davis,

    I purchased the Kindle download of the book. I have tried a few recipes, one of them being the chocolate cream pie. I attempted this twice and had to throw it out both times. I followed the recipe exactly but the filling wouldn’t set either time. Every other recipe I could find for chocolate cream pie has egg yolks in the ingredients. Is this something that was left out by mistake? I haven’t looked at the hardcover book to see if the recipe is different. It is very disappointing to have to throw so many expensive ingredients in the trash. Your thoughts would be appreciated. Thanks!

    • Brad

      I made the pie a couple of weeks ago and it turned out well. Did you give the liquid enough time to thicken on the stove while you stirred constantly. It took a pretty good while, as I recall.

      • Kelly

        Brad, I boiled it for a full 5 minutes the second time. Just curious, do you have the hard copy of the cookbook or the Kindle version? Does your recipe contain egg yolks? It has been a bust 2 times now. So frustrating!

        • HS4

          I’ve just checked the hardcover edition and there are no eggs listed at all. I also wonder if it can set w/o eggs but I also notice that the recipe calls for canned coconut milk. Did you use canned (which is usually very thick) or the lighter, thinner coconut milk that comes in cartons? Woudl that make a difference?

    • Katie

      I made the Chocolate Cream Pie. It did not thicken while I was cooking it…therefore I mixed in another Tablespoon of coconut flour and cooked a little longer. The pie thickened up nicely after it chilled in the refrigerator. It could use more chocolate and sweetener also.

  9. roxanne

    I am looking for a cardiologist in Phoenix, AZ who is similar to Dr. Davis. Can anyone help??? I would greatly appreciate it!!

  10. Sally

    I began this wheat free journey almost five months ago. I have had such success that my adult daughter has begun to eat WF also. I anxiously awaited the release of the cookbook, which I purchased in hardcover. We have loved everything that I have made, even with my few blunders. (I did purchase the food chopper that you suggested. Mine was about 40 years old…time to give that up!) I made the chicken bruchetta last night…wonderful!!! My son-in-law is also enjoying everything that I cook. Thanks so much for the recipes. They are delicious!! I am going to try your “wife’s” chesse cake for my daughter’s birthday celebration tonight.

  11. We’ve thoroughly enjoyed everything we’ve made from the cookbook so far … especially that Shrimp Bisque!

    On a side note, Dr. D., I have a suggestion for your graphic at the top of this page.

    English-speakers read from left to right, both when reading text and in reading charts and timelines. That means that — with the skinny woman on the left — our brain “reads” the graphic as showing a woman who starts out skinny and ends up obese.

    So if your graphics guy/gal could reverse the order, it would be a more compelling image.
    All the best!

    • Deb

      I’ve thought the same thing about the ‘slim-to-fat” graphic before as well. It could definitely give the wrong impression about acquiring not eliminating a “Wheat Belly”.

  12. deb

    I wanted to try the hot coconut flaxseed cereal…but 1/2cup of ground flaxseed seems like a lot…will I go to the bathroom every 4 min after eating this much everyday?? anyone please respond thanks deb

  13. Jeanne

    Hi Dr. Davis ,

    As you surely know by now ( years on the heart scan blog etc.), I love ya madly! The cookbook is awesome but in reading some of your info on gluten sources I have to respectfully disagree with a few things!

    Any distilled liquor is ok as long as a gluten containing flavoring has not been added AFTER distillation. Thus all the alcoholic beverages such as vodka, or whiskey etc are fine. Even if they started from gluten grains. Really.

    Same goes for ketchup and any vinegar except for malt vinegar. In fact, back in the “olden days” of celiac diets ketchup WAS banned because it was erroneously believed the vinegar in it contained gluten. It has long since been proven that the distillation process eliminates those proteins.

    As a long time celiac and RN I just felt this was the place to get my 2 cents in about this. Keep up the good fight!

    • Boundless

      > Any distilled liquor is ok …

      Define “OK”. If all you are concerned about is gluten, then your position is correct – outside of beer, alcoholic beverages rarely contain it. See:

      However, there are other concerns with alcoholic beverages (leaving aside over-consumption):

      One is carb content. Liqueurs, sweet wines and mixed drinks can be loaded with carbs.

      More interesting is that metabolizing alcohol apparently kicks your system out of ketosis, can stall weight loss and may have other considerations. It’s a hot topic in the paleo and keto communities. We may not have final answers for some time.

      • Jeanne

        True, true..Boundless. . But- the context of that particular section of the book was for the celiac/gluten sensitive, who must be extra vigilant for immune reasons about hidden gluten. Yes, it was ONLY about gluten…not what was or was not healthy on a Wheatbelly lifestyle.

        Yes, I was speaking only of DISTILLED spirits and vinegar. Beer, malt beverages must be off limits unless labeled gluten free specifically.

        Ketchup does not. It has no gluten, never did…but of course in the context of the whole Wheatbelly message you would want to find one with no HFCS and low/no added sugars. Celiacs just don’t need to worry about hidden gluten in it.

        It is a much different level of vigilance about gluten and minute sources. The non -celiac Wheatbelly follower is not concerned with sharing a toaster for their almond flour based breads. Not so for a celiac, cross contamination is a major concern and can prevent healing a gut damaged by gluten immunologically.
        Not to mention extra abdominal manifestations of celiac, such as dermatitis Herpetiformis rash.

        We are on the same page, I just felt the need to clarify and correct those issues, as why avoid something, that you want ( albeit, in moderation) if you don’t have to, certainly not because you erroneously think it has gluten in it!

      • Jeanne

        By the way Boundless, I always look forward to reading yours and Uncle Roscoe’s posts! Very informative and much appreciated.

          • Annie

            I appreciate your answers too Boundless! They are very informative and easy to understand. You’ve just made me realize that the reason I don’t loose weight is (maybe) the daily little glass of red wine I take with my dinner….

          • Boundless

            > … reason I don’t loose weight is (maybe) the daily
            > little glass of red wine I take with my dinner….

            My experience has been that 1 glass doesn’t have any effect on weight management. You might look to other possible causes.

          • Annie

            Good to know! I have to try to stop dairy products then. I’ve try for a week last month and it didn’t work. I should try again for a longer time…

    • Dr. Davis

      Hi, Jeanne–

      Acknowledged. BUT many people, distillation down to 20 million ppm or less, still react with gluten-type reactions to, say, vodka or whiskey.

      You are correct for the majority of people. But there are enough very gluten-sensitive (actually gliadin-sensitive) people for whom even 20 ppm is too high. This is part of the reason why the FDA’s advice on safe gluten residue cutoffs has taken so long.

      • Jeanne

        Agreed. As a member of the celiac community, we consider people reacting to less than 20 ppm a minority. Important, for sure, but a minority. Thus the rest of the world uses the 20ppm cutoff as a standard.
        I guess I consider them such even more of a minority, in the Wheatbelly audience, who are mostly people not even formally diagnosed with celiac or gluten sensitivity.

        For me, the standard set by the celiac community is good enough to be used for the general population, unless personal experience says otherwise. Just my opinion,and not meant to be oppositional to yours in any way.

        Truthfully, I consider all people gluten sensitive, whether they THINK they are or not!

    • Deb

      I was under the impression that Ketchup(stuff like Heinz) is still on the no-no list because wheat is used as a thickener? Am I wrong? I’ve love to be proved wrong since I love Ketchup!!!

      • Jeanne

        Nope. Heinz ketchup is gluten free, worldwide. I just went to their website to check other countries as well. Granted, it DOES contain undesirable sugars.. ;-)

  14. Karen

    John, I had the exact same problem with the bars. It smelled great and a spoonful tasted good, but would not hold together at all. And Kelly, I made the pie and it did work. I left it sit on the counter for about 45 mins because I got distracted and forgot to put it in the fridge. Then I put it in the fridge and it set after about 4 hours. I doubled the amount of sweetener, as I am doing in all the recipes, because I am finding that Dr Davis does not have a sweet tooth! The pie was very good with a big dollop of whip cream.

    • HS4

      Here is an old-fashioned solution to a recipe for a baked sweet, such as the chocolate bars, that fails to hold together. Mash the baked goodie down to small but still coarse pieces. Mix gently with small amounts of rum, or other compatible liquer, or a non-alcoholic equivalent, until the wetted mix stays together. Using spoonfuls, roll into balls and then roll the balls in finely chopped nuts, or shredded coconut, or 100% pure (unsweetened) cocoa powder. Chill for at least a few hours until balls are firm then serve or store in tightly covered container (separate layers with wax paper).

      This idea comes down to me from my grandmother. My mother used it any time cookies, brownies or cakes failed. Over the years we had some interesting variations on this but they all tasted great. It makes a very nice dessert and is great to serve even to guests.

      If you don’t want to use rum or other alcoholic liquid, you’ll probably have to experiment with other liquids until you find something that works. Now that I think about it, I wonder if a nice thick coconut milk or cream would do? The idea is to use just enough liquid to get the job done, so even using rum wouldn’t add much to the calorie or glycemic burden

  15. Heather Rivlin

    I’m wheat free for 21 days. I never had any issues with withdrawal and found the process easy from the “symptoms” standpoint. It was just relearning the flour and trying to make breads I am struggling with. I am more bloated than I’ve ever been this last week and I haven’t lost any weight at all. Meanwhile my husband who started with me is down 8 pounds in 3 weeks. I’m feeling discouraged.

    • Dr. Davis

      Many people do better faster by supplementing with a high-potency probiotic, e.g., 50 billion CFUs per day for 4-8 weeks. Because wheat causes a distortion in bowel flora, taking a probiotic accelerates the repopulation with healthy bowel bacteria species.

      If that doesn’t work, then it likely means there are other gastrointestinal issues to explore, such as pancreatic insufficiency or hypochlorhydria.

    • lane

      thats what i’m noticing- the calories are outrageous in some of these recipes. wheat or no wheat, you still shouldn’t be eating more than 1600-1800 calories a day (if you’re a female trying to lose weight, unless you’re an athlete). I’d blow half my daily calorie allowance just on breakfast eating those quesadillas. almond flour is high in calories and protein, but you still have to watch the calories. i gained on Wheat Belly the first few weeks until I cut almond flour bread out.

    • Dr. Davis

      Yes, and I believe we should NOT count calories! (This is why I left out recipe nutritional composition in the first Wheat Belly: to discourage calorie counting!)

      • lane

        But Dr Davis how is eating so many more calories not going to result in weight gain? I don’t understand. 3500 calories ingested = 1 pound of weight gain, no? I wish i could eat almond flour bread and coconut flour pancakes every day, but i’d weigh 200 pounds!

  16. Downloaded your recipe book to my Kindle last week. Since quite a few people here have mentioned errors, and it’s so hard to remember them all, could you please correct your file and re-load to Kindle. I believe that when new file is published, you can somehow let Amazon know that your previous customers can download it. Please check into this and let us know?
    Thanks kindly.

  17. Boundless

    One advantage to the ebook format is that it theoretically is easy to update and re-release it. Automatically “push” updating everyone who bought one is probably also possible, but would be problematic in terms of customer reaction: “Hey, I had a first edition! What happened?”

    If the print editions are to be updated, might I suggest using the opportunity to add metric measure to all the recipes, and if any are re-tested, test against the metrics.

    • Dr. Davis

      Noted, Boundless.

      I am indeed receiving more requests from people outside the U.S. for metric measures, no surprise.

      • Erik

        Hello – just to mention , in my Kindle edition ( is it WB or Cookbook, dont remember right now) there is a Chapter titled Who Needs Nair ? … I guess that should be Hair.

          • Erik

            Aha! I lived in the US for three years, but I didn’t quite get that one.
            Funny find:
            (Who needs Indians?)

            I just wanted to add, for the next Cookbook edition, it would be great to not only get inches & centimeters, ounces and grams, also Fahrenheit & Celsius for us bakers out there.
            I made my first almond based cookies last week and everyone loved them! .. yeah!!

  18. On various sites I’ve noticed references to errors in the book. Is there a compiled list available so I don’t have to read ever post looking for the errors.


    • Dr. Davis

      Yes: This post.

      These are the only typos that I am aware of. Perhaps more will be found in future, but right now that’s it.

      • Gloria Vaughn

        Hi Dr. Davis,
        I’ve baked both the Basic and Herbed Focaccia breads (both delicious) in the Wheat Belly Cookbook. I have a question as to the servings – the basic states 12 servings and the herbed states 2 is there a possible typo – and if so – which is correct? Thank you in advanced for any clarification and thank you for such delicious recipes to help rid us of wheat.

  19. sherry lawson

    Dr Davis; I have seen the use of unflavored whey in some breads . Is that something that you would advise???

    • Dr. Davis

      It’s a small issue, Sherry. Whey protein triggers insulin, and thereby weight gain, in some people. I’d crudely estimate that only around 20% of people have to worry about this effect.

  20. Sheila L.

    Hi Dr. Davis,
    We recently read an article that was printed in our weekend paper reviewing your new cookbook. The journalist had read Wheat Belly, agreed with the information and was eager to try to go wheat-free. As with other articles that we have seen, the authors focus on the recipes that you provide that are substitutes for wheat bread, cupcakes, cookies, pizza dough etc. The resounding response is that the recipes are okay but do not measure up to their old favourites
    I suggest trying a different approach to try to convince people to go wheat-free. My husband and I have followed your wheat-free outline for over a year and could not be happier. Our mental and physical health has improved and we have experienced the predicted weight loss.
    My suggestion is for your next book is to include all the foods that you can have in greater depth rather than what you can’t have (along with recipes for great dinners and lunches that don’t include replacing wheat-based items). We have rediscovered fantastic meat and vegetable dinners that we make at home, eating smaller portions because we don’t feel deprived of good proteins and fats that fill you up. It also challenges your creativity with food and we have both become avid cooks in the kitchen. I never thought that I would say that I don’t miss cakes, cookies, bagels, bread etc., but I don’t, because when I look for something exciting to eat there are so many other choices that I don’t need to replicate what I used to eat.
    Always looking for ways to encourage people to try this healthy eating lifestyle!

    • Dr. Davis

      Thanks for the suggestion, Sheila.

      I did it this way because I figured most people already know how to roast meat or bake chicken. So I concentrated mostly on recreating foods people would miss.

      In the 30-Minute Cookbook I’m now starting, I will indeed heed your advice and include more main courses!

      • Sheila L.

        Sounds great! Some great recipes that we have rediscovered are in our mothers’ cookbooks published from the 1960s – 1980s (many without wheat) which have in the past we ignored because of the high fat ingredients like red meat, sour cream and mayonnaise. Well now that we have reversed the “low fat” brainwashing of our youth and we know that our bodies need that type of fat, it is so enjoyable to eat like we did when we were kids – flavourful, satisfying meals!
        Thank you so much for promoting this healthy lifestyle and bringing us back to the basics!

    • david potack

      After losing over 100# the past 14 months going wheat free, I couldn’t agree more with what you say. It was much easier sticking to a simple menu of non processed foods than trying to create substitute like items. How does one conjure up an edible real Philly Cheesesteak !!.
      But now that I have lost most or all of the weight i needed and have reached the ‘maintenance’ phase [ the rest of my life], it is nice to venture into occasionally trying some long forgotten indulgences. Wheat free of course !!!! The cookbook is a nice reference to use.

  21. Janet M

    I bought the cookbook and made the Herbed Chicken recently, we loved it. And also the Coconut Flapjacks, which came out perfectly and were delicious.

    I’ve been following WB for about a month and a half, given up wheat and grains, and love this way of eating. Yesterday I went for a dental cleaning, the hygienist upon examining my gums asked what have I done differently as they looked so good. When I read Dr. Davis said it even helps gingivitis, I wondered about that one, but now believe it. Also, a few days ago got results of blood tests back, all very good, changed from last time. I’m amazed by the apparent health benefits.

    I initially lost four pounds, but have leveled off, would like to lose 15 or 20 more. I think it takes a little while to get things just right, like suggested supplements which I’m just starting, and carb counts if you want to lose weight. I’ve just figured out ‘unlimited’ nuts probably doesn’t work for me, they have a carb count too.

    Many thanks to Dr. Davis for bringing this out to public awareness.

    • Dr. Davis

      Excellent, Janet!

      An occasional person (I’d crudely estimate 1 in 20) does indeed gain weight with unlimited nuts. A much more common cause of weight gain is dairy due to the insulin-provoking effects of whey protein. Some people have experienced weight loss success by following a period of dairy elimination.

  22. Megan Linden

    Brand new to the wheat belly ways! Still trying to figure out it all out and educate myself of how to eat properly with all this new information. Open to suggestions and help on how everyone else is successful! Extremely excited to finally have an answer to my health issues!

  23. Megan Linden

    Dr. Davis,
    I have heard that some people have problems with bananas because they have a protein called Lectin that may cause similar autoimmune responses like gluten. Have you heard of this before? Is it true? Should we add those to the list of do not eat ever?

    • Dr. Davis

      I’ve never seen any data nor adverse experiences to suggest that the lectin in bananas are harmful. There are many plants with lectins, as they are protective to the plant.

      However, go lightly with bananas due to sugar content.

  24. Wheatless in Seattle

    Hello, Dr Davis. I’ve been wheat and grain free since September 2012. I’ve lost 25# effortlessly, my blood test results are much improved, and I feel great. I’ve got both the WB book and cookbook. Every recipe I’ve tried has been very good, and I would also add very forgiving when substituting ingredients. I’ve made the Chicken Pot Pie, Creamy Parmesan Chicken (over a bed of spinach), Carrot Muffins and Herbed Foccacia, among others. All were yummy. I enjoy the blog and look forward to many years of grain-free, healthful living and delicious meals. Thank you for sharing your knowledge of the benefits of living grain-free.

  25. I would like to see the recipes using weight instead of volume measure, if that would be possible. Or perhaps just for the Basic Bread recipe. Thank you, love your book. I shared it with all my children. My oldest was just diagnosed with celiac’s disease – two weeks after we read your book. Now we now what to do! Thank you.

  26. George F.

    The revised coconut pancake recipe now stands as only 1/4 cup coconut flour and 1/4 cup almond meal as the “flours” for the recipe. This doesn’t seem like nearly enough for making 16 pancakes. Shouldn’t the volume of almond meal also be revised?

  27. james

    I have not purchased the cookbook yet because I have not appreciated the vagueness of some of the recipes either in the wb book or on line; I think that measurements in some recipes need to be less subjective e.g. medium banana, medium zucchini and need to be replaced with actual measurements. not such a problem with cooking but a disaster in baking and this is not an inexpensive diet to follow so it needs to be accurate. I am going to the bookstore today and check out the cook book before i purchase. the cocoanut mistake would only trip up a tyro we who use this flour know how much liquid it can absorb..

  28. Dr. Davis;
    I have a question about the foccaia bread. I see that the recipe posted here on your blog, the recipe posted on the Live with Kelly and Michael website, and the one in your new cookbook are different. The one on this blog does not list vinegar as an ingredent, as does the one on the Live website. The one in your book does not use whole eggs, but just egg whites and also flaxseed. Are these three different recipes or has the recipe involved and changed? I made the one from this blog without the vinegar and I liked it. Just wondering about the differences. Thanks!

    • Dr. Davis

      The recipes are always undergoing change as I continue to seek out better ways to make these foods!

      All three versions work well with only subtle differences. I would suggest trying at least one, if not all, then drawing your own conclusions.

      I will also be making a blog post here discussing why I make some of these differences.

  29. Angela

    I made the Chocolate Bars last night. They taste good, but they are very dry and crumbly. I followed the recipe as written, but I did add a little more coconut milk because the mixture was so dry. Is that how they are supposed to be?

    • Dr. Davis

      Could you have failed to add the almond butter, Angela? If you did not, my first suggestion would be to add a bit more until you get a cohesive bar that can be easily molded.

  30. Myself

    My question is, is it okay to eat einkorn wheat? nI found it online. I know you said it wasn’t the evil that the dwarf wheat hybrid is. I am trying to decide on it.

    • Boundless


      Basically, no.
      It still contains gluten.
      It’s still a high glycemic carb.
      It’s less toxic in other respects vs. the modern mutant menace.
      It may in fact not be a true heirloom wheat, if the sellers can’t provide genetic proof.

      Heirloom wheats are usually a brief, expensive, distraction on the path to low-carb grain free. We were there too.

  31. Amber Sims

    Hi Dr. Davis. I watched you on Dr. Oz several months ago and had told my husband about it and he sort of brushed it off saying “ya right, wheat is bad for you.” He just started exercising to become a police officer and I showed him your segment on Dr. Oz and now he is all for wheat belly. I just got your cookbook and I was wondering if there were any recipes for snacks for kids? I have an 18 month old son and was curious if there was anything a child would for a snack like instead of teddy grams, animal cookies or gold fish.

    Thank you :D

    • Dr. Davis

      Take a look at the recipes labeled “Kid Friendly” in the Wheat Belly Bakery section of the cookbook, Amber: You will find a number of easy snacks for kids like soft pretzels and PB & J bread.

  32. Maria

    Hello Dr. Davis,
    I have purchased the itunes version of the wheat belly cookbook. In the cookbook the basic bread recipe says to refer to page 227 and the tortilla recipe to refer to page 225. Unfortunately, on the ibook version from Itunes on my Ipad, there are no such recipes on these reference pages and nor are there any recipes in the downloaded book that I purchased that has these recipes. Can you please look into this and change it and can we please have the recipes?

    Thank you, Maria

    • Dr. Davis

      Hi, Maria–

      I don’t see these references listed anywhere in either the Basic Bread recipe nor the Tortilla recipe.

      Could you recheck?

      • Maria

        Hi Dr. Davis,
        Thank you for responding to my query. I have purchased both of your books via Itunes for my iPad. I have gone back and re-checked as you have suggested. The cookbook reads as follows:
        on page 400 of the WB cookbook, the French Toast recipe, it refers to the Basic Bread recipe quote: “you’ll need some of the basic bread recipe on page 225…” When I go to page 225 on the iTune version on my iPad, it has no recipes only written content.
        on page 516 of the WB cookbook, the Chees & Egg Quesadillas, it calls for 4 wheat belly tortillas (page 227). I go to page 227, and there are no recipes written.
        I find this frustrating because I have purchased the cookbood to be an addition to the WB book and these recipes are not in it. I don’t want to have to go and purchase a hard copy because I have already purchased the ipad book from iTunes. Can you please help me out.

        Thank you,

  33. Margaret

    I notice that the basic focaccia on page 228 of the hardcover shows 1cup of garbanzo flour. Whereas the herbed version which follows does not have any. Is this correct? Thank you.

    • Dr. Davis

      Relatively minor differences in the final product, Margaret. You might try both versions and decide which you like best.

      Including the garbanzo bean flour usually makes a somewhat lighter texture.

  34. Dr. Davis,
    I love your book and I got a recipie book also. I tried no wheat for two weeks, lost 10#’s. Then, I died to have some real bread…I could not stay on the no wheat regimen…. What can I do? I know that I desperately need to be wheat freee. I have Rhematoid Arthitis, High blood pressure, and Type II diabetes. I know from your book that being wheat free will help all of these deseases. My granddaughter also has issues with gluten intolerance so we both need to be wheat free.. it is so hard because we have limited income. My main problem is breakfast. I can stay away of bread for lunch and dinner. It’s just breakfast. I grew up in an Italian neighborhood with all of their great breads. Can you help me and my graddaughter? Thanks, Mary

    • Dr. Davis

      The desire for bread is a big part of the reason I wrote such things as the Wheat Belly Baker section of the new Cookbook, Mary. Make some focaccia flatbread or biscuits. You can recreate nearly any wheat-containing food without resorting to unhealthy ingredients and have a delicious, satisfying meal.

  35. Tara

    First let me say that I LOVE this cookbook. Everything I’ve made so is fabulous. I did learn I don’t care for baked goods flavored with stevia so I will sub out some other allowable sweetener.

    I did want to report a typo – On page 230 – The herbed focaccia recipe says its 2 servings. I think that’s suppose to be 12… at least 12 servings is what gives you the corresponding Per Serving nutritional values.

    Thanks for all your work on the FAB recipes! This week I made the Biscotti and the Walnut Raisin Bread. Just wonderful!!!! For the biscotti, I didn’t have ricotta in the house so I used greek yogurt instead. It spread more, so I got a shallower cooking, but still YUMTASTIC!


    • Brad

      I agree with you, Tara. The recipes I’ve made using liquid Stevia drops have not been sweet enough for my palate.

      • Dr. Davis

        ALWAYS taste your batter or mix and adjust the amount of sweetener. The amounts of sweetener specified are only crude approximations, given the wide variation in the sweetness/potency of the different brands.

    • Dr. Davis

      Thanks for the great feedback, Tara!

      I see that I should have been a bit clearer on how to break the focaccia bread into its serving sizes. Thanks for pointing it out!

      • Ann Parker

        I’m enjoying alot of the Wheat Belly Cookbook recipes-especially the Peanut Butter Pie! I just made the basic bread recipe and wonder why it came out in crumbs. It did not hold together and I followed the recipe exactly. It came out dry and crumbly. Seems like it was short on liquid to hold it together. Any suggestions? I have lost 16 pounds in 8 weeks and am so happy with the results. I feel like I want a nice slice of “safe” wheat free bread.

        • Stacie

          I made it tonight and it held together fine but didn’t really rise, it’s only about 1.5 inches high which doesn’t make for good sandwich bread. Any suggestions?

  36. Merlin

    I’ve been having trouble with the cheese sauce recipe. It doesn’t seem to thicken properly with only one tsp of coconut flour. Should it say 1 Tablespoon?

    • Dr. Davis

      Yes, add more, Merlin. But do so one teaspoon per minute at a time, else you will get concrete!

      • Merlin

        I did add more, but after the cheese was incorporated, so it had a grainy texture.
        I think I need to add it when more initially, when combining with the fat.
        On the positive side, the taste was good.
        I also made sausage patties today. Did them with pork. I love them! My wife found them a tiny bit salty, but I think the salt amount will work well with turkey.

        I do make notes in my cookbooks about what worked, and what changes to make.
        I have a curry cookbook with 250 recipes – and I’ve made over 40 of them! Fortunately, they’re all wheat free and taste great!

  37. Katie

    Thank you, Dr. Davis, for writing Wheat Belly and the cookbook. I started my Wheat Belly adventure last April and it has been great! I am so happy to have your new cookbook also and am using it every day. I did also find that liquid Stevia does not sweeten the recipes enough that I have tried it in (OK…Key Lime Pie and Chocolate Cream Pie) and wonder if it is advisable to mix Xylitol into the mixtures with the Stevia, or if it is better to just change to the powdered Xylitol, Truvia or Erythritol and find other ways to use the liquid Stevia. I am learning how to cook a whole new way, and am dragging my diabetic husband along with me. The health benefits of being wheat free for me are: no more irritable bowel, no indigestion, weight loss…20 pounds.

    • Dr. Davis

      Excellent, Katie!

      You will indeed find that blending sweeteners is the way to go to generate the best flavors, textures, and minimize issues like the bitter aftertaste of stevia that some people experience.

    • Kelly

      Katie…you had success with the choc cream pie? I have tried it 3 times and get nothing but chocolate soup in a crust! It will not set. I have posted on here several times about it but I can’t seem to get a response. It is so frustrating to have to waste these ingredients with how pricey they are. I have found that every other recipe I can find for choc cream pie contains egg yolks. I’m wondering if that could be an omission from the WB recipe?? I’d appreciate any feedback, thanks!

      • Bernadette

        Is it possible that you’re using refrigerated coconut milk rather than canned? There is a huge difference as the canned coconut milk is much thicker. Just be sure and look at the ingredients as it’s sometimes difficult to find the canned variety without added sugar.

  38. Robbi

    I’m new to this and on my fourth day without wheat. My family is also starting to get interested but my parents are worried about the amount of fat contained in some of the recipes. Particularly trans fats found in cookies and other recipes in your book. Are they giving up one bad thing for another? Thanks,

    • Boundless

      > … worried about the amount of fat contained in some of the recipes.
      “Low fat” is a fatal error of the official diets of the late 20th century. In low-carb, paleo, keto and WB style diets, you lose weight by metabolizing fat, and you get most of your food energy from metabolizing fats. If you are keeping net carbs to 50 grams per day or less, eat all the fat you want.

      > Particularly trans fats …
      Which recipes contain what trans fats?
      I don’t have the book handy, but I’d be surprised if there are any.

  39. Kim

    I tried the pizza dough and the dough never cooked straight through and I left it in the oven for quite a bit longer than directed. Any suggestions?

    • Maglil

      I’ve just made pizza dough 1 and it cooked through in 20 mins as per the recipe. I have to say I did not hold out a lot of hope when I put it in the oven (I thought the mix was a bit too “wet”) but surprisingly it worked and tasted a bit like a wholegrain pizza crust.
      Got to say I am delighted with the book and the positive effect on my blood sugars (I’m diabetic).

    • Val

      I posted re: the same problem before I saw your post. Mine was edible but heavy and doughy even when cooked longer. I am going to use focaccia for the crust next time.

  40. Debbie Wildrick

    Hi, I was wondering if there may be a typo on Pizza Crust II The recipe calls for 3/4 C water and the yeast packet suggest 1/4 C. The dough was almost too wet. And, I was looking for a crispier crust.

  41. Linda Kershaw

    My husband seems to have digestive problems with any of the recipes containing flaxseed. Would the recipes still work by omitting the flaxseed or could the amount be reduced? Could anything else be substituted for the flaxseed? I have made some recipes from your first book, and they tasted very good. Thanks, Linda

  42. Dana

    I made these Peanut Butter Chocolate Chip cookies last night and they came out kind of odd –glossy, with an oily, almost wax-like coating. They tasted ok, but I’m wondering if that’s how they’re supposed to be. I made my own blanched almond flour and peanut flour. Could that be it? Or is the stevia? (This was my first time using it.) Any ideas?

    • Hi Dana, We just made this peanut butter choc. chip cookie dough last night. We did not have liquid stevia, so we used a tsp of xylitol. I also put in coconut flour instead of peanut flower. The cookies are great. They did seem a bit dry compared to what we used to make, so I think I may try half of a mashed banana to see if they come out a little more moist.