Wheat Belly Cookbook: High Fashion!

Move over, Elle Macpherson: The Wheat Belly Cookbook has become fashionable!

The New York Times Fashion & Style column featured the new Wheat Belly Cookbook: Uncommon Advice for Seeking a Fresh Start

“In his cookbook, with scores of grain-free recipes for breakfast, lunch, dinner and even dessert — brownies, cupcakes and Key lime pie, made with flour ground from beans, nuts and flaxseed — he points another way forward. Cooking, baking and eating without wheat is a ‘cataclysmic revelation for most people,’ he admits. ‘It’s unsettling, it’s upsetting, it’s downright inconvenient.’ Still, he asks, what is a bit of inconvenience, weighed against the rapture of watching a ‘protuberant, flop-over-the-belt belly vanish?’

Makes me wonder whether, as followers of Wheat Belly get skinnier, healthier, and more vibrant, whether we should stage a Wheat Belly fashion show?!

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Comments & Feedback...

  1. Wow, thank you! (Equally good: I’m 43 and take no medications, and aside from the oral surgeon and orthodontist I see because of an accident, I don’t see a doctor.)

    BTW, the Wheat Belly Cookbook was on display, front and center, at the main branch of the Denver Public Library yesterday.

  2. Janet

    Great idea! I collect vintage clothing from the 30’s to the 70’s. I have put on shows incorporating the history of the time of each outfit. I have not been able to fit into most of them myself–bummer as there are some beautifully made outfits in my collection–especially the 40’s suits. NOW, after a year wheat free I can actually wear some of them and have been wearing them. This year has been a revelation. I am still noticing changes. I believe my sense of smell has gotten better. Would that be because my sinuses have cleared up and I no longer get the sinus infections I used to be plagued with a couple of times a year and which lasted months unless I got the strongest antibiotics? Bet those antibiotics were messing with my gut also. A Wheat Belly Fashion Show. Cool!

  3. Janet

    I can see the production now: Large photos of our “before” on the screen background as the NEW person strides confidently down the runway–flaunting our new shapes and making our fashions rock–boys and girls! Then, a buffet of wonderful Wheat Belly food for sampling by the crowd. If held in Milwaukee, I can get there easy.

  4. Karen

    Just made the focaccia bread for the third time, it is delicious! I have a question though, we had almond flour pancakes for breakfast, almond flour cookies mid day, and now we are having this bread…is there such a thing as too many almonds??

    • Kristi

      Have you tried the Tortilla recipe? Mine don’t roll like normal tortillas although I like the taste. I am making the basic bread and wondered if you have any tips for making it successfully.

        • Karen

          I have the basic bread in the oven right now, I left the flaxseeds out, just added a bit more of each almond flour and chickpea flour. It rose beautifully and smells very good!!

  5. Douglas

    Not a huge fan of the taste of flaxseeds. Should I substitute for more almond flour or more chickpea flour?

    • Kristi

      If I have flaxseed too often, I get an upset stomach. I am curious to hear a response to your post.

  6. Bonnie

    I just bought the what belly CB after reading the WB Book, quite a revelation! I am feeling so much better and also can testify that I am not hungry every 2 hours like I was! Quick question though: some recipes call for almond flour/meal, which I get. But another calls for ground almonds. I assume this is different? Would I get same results using the flour? Thanks for any guidance!

    • Boundless

      “… researchers compared the effects of a gluten-based diet to a gluten-free diet in mice. … Mice were fed either a high-fat diet containing 4.5% gluten (Control) or no gluten (GF).”

      I’m relying on the abstract and the GreenMed summary, as the original paper appears to be behind a paywall, but this looks like a bingo.

      They apparently avoided the fatal error in many such tests, which is using an otherwise glycemic (high carb) diet for both groups. By using a high fat diet, they eliminated the “noise” of the carbs, and were apparently able to obtain an unambiguous result, a result which is unsurprisingly consistent with what Dr. Davis has been saying for some time.

  7. Kathy

    I don’t know about high fashion, but I’m really enjoying the cookbook! The meatloaf is delicious. Even my ketchup-loving husband agreed that he didn’t need to douse it in the red, high-fructose sauce. So it’s our new meatloaf recipe. Between Dr. Davis and Gourmet Girl Cooks, we have a wonderful variety of delicious foods to eat every day. I can’t imagine going back to bread and gluten anything. All it takes is a little time to switch over and set your kitchen up.

  8. Susan richardson

    I have just down loaded cookbook and although looks great I am actually allergic to seeds and nuts and would not be able to use the flours that are stipulate? What would be suitable alternatives ?

  9. Sue

    I’ve been cooking up a storm from the recipes in the cookbook. I think I found and error, though on the Taco Pie recipe. It mentions tomatoes in the instructions but does not have tomatoes on the ingredient list. I was going to make this tonight but will hold off until I know what kind and how much.

    Sorry to be the bearer of bad news.

    • Sue

      On the 28th read of the Taco Pie recipe I finally saw the tomato in the ingredient list. I guess that’s a sign that it was good I quit cooking when I did. Not only am I blind but am doing things in duplicate. Can’t blame this on wheat-brain as it’s been ages since I’ve had any wheat. It’s just a tired me who should just go to bed.

      The Basic Bread, No-macaroni and cheese, tortillas, turkey sausage, cheddar egg muffins were what I made today. Tomorrow: Taco Pie, with a Tomato.

      Thanks for all the great recipes.


    • Dr. Davis

      Alright, Sue. I am in New York to be on CBS in the a.m. So I am unable to check the cookbook.

      But thanks for the feedback. Should you desire tomatoes, however, have tomatoes!

  10. Sue

    I’ve been cooking up a delicious storm of recipes from the cookbook while wearing my fashionable apron. I think I found an error in the cookbook on the Taco Pie recipe. It mentions tomatoes in the instructions but there are no tomatoes on the ingredient list.


  11. Robin

    Way off topic here but I’ve had the Wheat Belly book on order (in NZ) for 6 months. It was due, they said, about 24 December – which was when the cookbook came out, actually. I wonder if they’ve got muddled up? Anyway, I’ve just had an email from the supplier here to say that now it won’t be available til June! What the …! I’m cancelling that one and will have one sent from Amazon to my daughter and pick it up when in the States in a few months. I managed to get a Kindle copy but wanted the hard copy for loans. I original got this from our library so it must’ve been available here although maybe libraries get priority?
    What I’m wondering is, is the book in its second or third reprint perhaps? Is that why it’s taking so long? {mutter, grumble}

    • Dr. Davis

      Gee, Robin: I’m not sure.

      As the author, I am insulated from all such printing/publication issues. I do know that we don’t have a New Zealand edition, given that you speak English! All I can tell you is that the squeaky wheel gets the oil when it comes to the publishers.

      • Heheh, so that’s the hold up! Yeah, right. We need it translated from English to … ah … English? for we Antipodeans? Special edition, eh? That’ll explain why I had difficulty understanding it, lol!

        You might let them know that we do understand US English here. There’s really no need to waste time changing some of the spelling!
        No worries. I’ll be picking up a copy in April – the US version, yeah. I can cope.

  12. Merlin

    We just had the Coq au Vin for dinner tonight, and it was excellent!
    The first recipe we tried from the WB cookbook was the cheese sauce, but we had a slight hitch. It turns out that coconut flour will clog a flat whisk – so make sure to use a traditional balloon style whisk!

  13. Linda

    Hi Dr. Davis, and wanted to know if this product I found is ok to use. Product is UHT Natural Coconut Cream by Kara the ingredients list is Fresh Natural Coconut Extract , Stabilizer (Xanthan Gum,Guar Gum, Carrageenan). It is very thick just like cream. What do you think? Thanks Linda

    • Dr. Davis

      I think it’s okay, Linda.

      There are some uncertainties with carrageenan, but the uncertainties are based on extremely limited experimental animal data, not human data. r

  14. Renea

    Hi Dr. Davis,
    I read your book a few months ago (from the library), and have a question about oils and I don’t remember if you addressed it in the book. I’ve been using coconut oil and olive oil, but have considered palm oil after seeing it mentioned on some blogs. I’ve tried researching this option on the internet, but find so many conflicting opinions, none of which are backed by credible studies. What is your opinion on the healthiness of palm oil, and does it have a place in a healthy diet? Thanks so much!

    • Dr. Davis

      I think you’re okay with the palm oil.

      Much of the objection has to do with its saturated fat content, being a tropical oil. But part of the rejection of the “healthy whole grain” notions is also a rejection of cutting our fat and saturated fat.

  15. Karen

    Dr. Davis,

    Just made the basic bread. It is very good! I’m having my first piece of bread in months, with no fear of side effects! Thank you :) :)

  16. Georgia Walker

    I can’t believe how easy and yummy your basic bread is! I have tried many recipes these past months and found one made largely of cashew butter that was pretty good … but pretty expensive. I was thrilled when my pre-ordered Wheat Belly Cookbook arrived and I tried this recipe. Delicious and holds together well. I did take your advice and not fill it way in advance with sandwich fillings but it does toast well. I also tried the Focaccia recipe and the pancake recipe. All delicious. Thank you, thank you.

  17. Melissa

    I made the Rye bread recipe and I’m happy with the way it turned out. It has a good flavor, and is very moist. I like it the best toasted. For a party last week, I sliced the bread in half, and then each half in thirds. I then toasted it in a 400F oven for 8 minutes per side. It was a nice little faux rye cocktail bread for my appetizer platter. No one could guess it was wheat free.

  18. Meredith

    I’m wanting to make the chicken nuggets recipe and I’d like to know if I can make them in bulk and freeze them for my kids?

  19. Hilary Mitchell

    I have read the Wheat Belly book and was captivated by it; well done fantastic book. You can imagin the joy when I discovered the WB cook book!!!
    I pre ordered it for my Kindle Fire ( a wonderful device) I recieved the down load on the 24th December and have been glued to it ever since.
    I am from the United Kingdom and live in Wales and am a bit of a newbe when it comes to wheat free but it works for me as I used to fall asleep after eating bread and felt bloated and was over weight of course.
    I love the different recipes and am getting used the different weights of things and am able to obtain all the ingredients with a bit of searching.
    It really is a revalation and I can’t understand why more people over here don’t know about this thing call wheat and the damage it can do, we have all been fed a ‘diet’ that whole grains are healthy, I belived it along with everyone else. I feel it will take a long time to reverse the damage done by wheat and all the other ‘healthy eating ‘ advice but I for one feel so much better for eating this way I will carry on. I don’t miss bread despite it being everywhere.
    Keep up the good work Dr Davis!!


    • Dr. Davis

      Thanks, Hilary!

      I’m waiting to hear whether there will be a speaking tour in the U.K. Rodale has chosen to be the distributor in the U.K., but has failed to achieve the widespread recognition that it has achieved in North America. I will update here and the Wheat Belly Facebook page should that be planned!

      • Hilary Mitchell

        I look forward to your tour David; there seems to be more information about the damage wheat causes from the US; shame about this guess I will have to start spreading the news!!
        Just made the Grainless Granola, yum yum!!

  20. Julie

    I was looking into your recipes, and while I would really like to give this a try, I noticed that most of them were made with almond flour. My son’s girlfriend who is a big part of our family is allergic to almonds and most other tree nuts. What would be a good alternative that I could use. The only other flour you mentioned was coconut flour, but that it doesn’t work well as a stand alone.

  21. Lori

    Due to food allergies we cannot use any of the nut or chickpea flours, which alternative flours would you recommend that would be the best choices? Thank you

  22. Janet

    Trying to get someone to clear something up for me. I have the Wheat Belly cook book. I have made several items from it and am loving them. However, I am one of those people who has to limit carbs to 15 or less net carbs per meal.

    I need to know if the carbs shown in the cook book, at the end of each recipe, is total or net? If total, do I just take total carbs minus fiber to get net for each serving? I couldn’t find in the book where it addressed this.

    Going on three months wheat free now and we are all feeling so much better, we love it!


    • Boundless

      > ” I couldn’t find in the book where it addressed this.”
      Page 45 of the WBCB.

      Net carbs is total carbs minus fiber carbs.

      I presume that the “carbs” shown for each recipe are the total, since “fiber” is specified separately.

      • Janet

        Thanks. That’s what I thought but since the recipe didn’t state it, I wasn’t sure. Also, thanks for the info on page 45.

  23. Larry

    We coundn’t wait for the Wheat Belly Cookbook to come out! We’ve made a lot of recipes but the basic bread has stumpted us twice (and 10 eggs later.) Is there a typo about the amount of buttermilk at 1 tablespoon? The Rye and focaccia breads take a lot more buttermilk. With that little amount of liquid the dough is hard and it is almost impossible to fold in the egg whites and the bread comes out less than an inch high with a strong smell of baking soda. Help!

    • Dr. Davis

      Odd, Larry.

      Sounds like, for whatever reason–different sort of almonds or flaxseed, for instance–you need more liquid. Add more buttermilk until you get a typical dough consistency. Once you get the consistency right, you can make the bread over and over with good results.

      • Carly

        Hi Dr. Davis,
        I love the flaxseed wrap, however I see that it has around 20 g of fat. Is this “good” fat? Or should I be keeping the wrap intake to a minimum?
        Thank you!

        • Dr. Davis

          Have as many as you want! The fat is indeed good fat–not hydrogenated, not fried, not vegetable/corn etc.

  24. Hi Dr. Davis! Is there a segment here where your readers can share recipes? I just baked a batch of Wheat-free chocolate Chip cookies and I have not eaten one since June 18, 2012 when I started being wheat free.

  25. June

    Made the biscuits last week, even my husband loved them. Today I made the carrot muffins and oh boy, are they ever good! My sister got tested the other day and found out that she is genetically sensitive to wheat. I guess my other sister and I don’t need to get tested-we just know that we used to think we felt fine, and now we actually know what feeling great is like!

    • Dr. Davis

      Yup: ALL humans should be wheat-free, anyway! Yes, it is entirely unsuited for human consumption, contrary to the widespread and popular advice to allow it to dominate diet.

  26. Farha Syed

    Hello Dr. Davis

    I have been slowly cutting wheat out of my diet and I have felt really energetic and feeling much lighter.
    I have hypothyroidism since birth and it took about a month or so before it was diagnosed and this was in Pakistan, that too because we had doctors in the family who detected there was a problem and took me to a specialist.
    I have struggled with my weight ever since my cycles first began and to this day I am fighting it. I’m at least 20 -25lbsoverweight that I would love lose for good and enjoy the rest of my life.

    My question to you is will I see a time where I do not need Synthroid that I take everyday at present.

    I’m trying to completely do away with regular flour and replace it with almond flour. Would Arrowroot flour also work as a substitute flour that we can use. My kids do experience constipation from time to time so I want them to make the change too.
    I snack on cheese string and almonds walnuts mixed with sunflower seeds and raisins which I top my cottage cheese with also. I cook black chickpeas for lunch once or twice a week and at least twice I eat fish either in curry or baked.

    At present I make basmati rice but I strain them so I take starch away as much as possible. Also brown rice by Uncle Bens. Correct me if I’m wrong – as I understand from your blog we can have limited quantities of rice and legumes. Meat- chicken, fish beef ,lamb.
    Fruits except for bananas and vegetables.
    I do not have your cookbook but I can just substitute wheat flour with almond, coconut or even arrowroot.
    I’m trying to convince my friends who struggle with weight issues and spreading word about your blog.

    Thanks for doing the research and writing this book.