Wheat Belly Cookbook Reviews

Here are a sampling of reviews posted on Amazon about the new Wheat Belly Cookbook:

Fabulous gluten free cookbook

Excellent gluten free cookbook. Every recipe I’ve tried has been a keeper and tastes so much like the gluten-ridden foods I have left behind. The rye bread recipe is so much like the original that I will be serving to family and friends without telling them it is gluten free and they will never know the difference. Toasts up great, too. The focaccia and biscotti are excellent, can’t wait to try many more. I have bought many gluten free cookbooks and most of them do not measure up when it comes to bread items…tastes like eating cardboard. This one has delicious recipes for all the bread-like items I have eliminated from my diet.

Freddy L
As good as the first…or better
What he proposed in the first book, he delivers now in this second. There is food and plenty if we decide to eliminate “wheat” from our diet. Again he hits the target with the logic behind his theory: Wheat has been modified genetically, altered to the point in which it’s impossible to go back to it’s original structure. Today what we call wheat is no longer healthy to eat, although certain entities advocate otherwise, and our health is at stake. Again, live prose, witty and funny, a joy to read, great book!

Excellent book!!!

After reading Wheat Belly, I was finally able to understand how wheat has changed and why it causes so much damage to our bodies. It was alarming. But then I read the Wheat Belly Cookbook and Dr. Davis explains in greater detail how wheat and too many carbohydrates, especially junk carbohydrates damage our bodies. He also gives an enormous amount of information on what to eat that’s safe and where to get the ingredients. And, as a former gourmet cook, I can see just from reading his recipes that they’re delicious! Everyone should read this book. I know from my own experience that if people read this their health would improve drastically. . . Just so you know, I quit eating wheat before I read Wheat Belly and wasn’t trying to lose weight. I lost weight suddenly and couldn’t figure it out. After two weeks without wheat I lost the joint pain I was having. I lost the skin rashes and noticed other changes as well. So when I read his book it all made sense.

Science, Good Taste, and Good Health

This excellent cookbook includes a summary of why these recipes are better for you. The tastes and flavors alone are enough to win you over, but the health benefits are the icing on the cake.

Was excitedly awaiting this cookbook

My husband lost 30 lbs on the few recipes in Dr. Davis’s previous book. I was shocked when I first prepared the items and my husband loved them…all. He’s diabetic, and finally his numbers are stable and his doctors are very pleased with his results. It is so nice to finally be able to prepare foods without wheat/gluten in everything. While I did not have the same dynamic weight loss my husband did, I found my IBS symptoms were much relieved. The recipes just taste great and we have not been disappointed. We appreciate all the work that went into developing the recipes and we’re excited to try the new ones. Thank you, thank you, thank you Dr. Davis!

Not just a diet, a lifestyle

Buy this book. Read it. Learn from it. It will save your life. Very rare that I would recommend something that on the surface just seems like a fad diet, but this is an actual diet that people can follow, wean themselves off of wheat and get healty in the process.

The wheat we have today is not even remotely the same as the wheat our parents ate, or even the stuff our grandparents ate. The thing is, everyone points fingers at what makes us fat, yet they consistently overlook wheat. Why? Because it’s easy to ignore things that health professionals and the food industry are paid to use, endorse, and of course ignore the hazards of.

So, I’ve stopped eating wheat and lo and behold the weight has started to come off. I recommend this to everyone.

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105 Responses to Wheat Belly Cookbook Reviews

  1. Susan Fox says:

    In the Wheat Bellly Cookbook Dr. David mentions that you can find bulk almonds at Costco. I bought them and also bought the pecans. They were both the Kirkland (Costco) brand. Nothing was mentioned on the packaging about wheat. I had a reaction to both but the reaction tot he pecans was worse. I contacted Costco and found out their nuts are processed on equipment that also processes wheat products. I told them it’s very important that they put that on their packaging. I knew Dr. Davis would want to know this so I also called his office to let him know.
    I love the recipes in the Wheat Belly Cookbook. I recently sent this cookbook to my 89 year old Mom. She has had joint pain and peripheral neuropathy for years. Yesterday she went wheat free to see if she feels better. I can guarantee she will. My daughter in law who’s a nurse is reading wheat belly and just sent wheat free along with my son and their children. She said her brother who has suffered digestive issues for years went wheat free and in two weeks he felt better that he has in years.
    I could go on and on with what I’ve learned since going wheat free and reading Wheat Belly and the Wheat Belly cookbook. It’s like finding the Rosetta Stone for health.

  2. Sally says:

    I believe The Wheat Belly Cookbook is the best of my large collection of grain-free cookbooks and nutrition books. The short introduction to the nutritional phenomena as well as cooking considerations is beautifully concise and informative. I have loved each of the recipes I’ve tried and am so grateful for the work that you have put into spreading your recommendations and understanding of the science behind modern nutrition and disease. Your work is literally changing the landscape of nutrition and health. I’m such a fan!

  3. Denise King says:

    Wheat free now since January 1, 2013. Tried some recipes in cookbook, but what is with the turkey gravy recipe? 2 1/4 cups drippings? And add water, but no water listed. Something is amiss with that recipe.
    But I tried the biscuits, and they were great!

  4. Ione Friend says:

    I have been on a gluten free diet 7 years. I am very sick with diarrhea and vomiting when I eat gluten.
    I feel so much better since I found what caused my troubles. Ione

    • Dr. Davis says:

      Yes, wheat is a poison, Lone! Pay no mind to those people who tell you that it should dominate your diet or else!

  5. Deborah says:

    I just got my wheat belly cookbook today and have already read most of it. It is really well written and very informative.! I love that the carb count is included in the recipes! The pictures of the foods are nice too! Fabulous book! I can hardly wait to try out the recipes.

  6. Heather says:

    Hi, any word on another edition of the cookbook that has mistakes corrected? I don’t have extra money lying around and would find it annoying to spend it on a cookbook that has lots of mistakes – I do proofreading and that type of thing is a major pet peeve of mine. I have been grain free for a month or so (feels longer) in order to deal with my Lyme Disease and I am starting to feel better, so I would appreciate having tried and true recipes to use. Thank you!

  7. Marv says:

    Just have to say:

    The “Better than Mashed Potatoes” are delicious! I’ve tried this substitution before but I hate cauliflower… I think steaming made a real difference. So happy to have my favorite side dish back on the menu.

    Thanks Chef Davis!

    • James says:


      I make “couscous” out of cauliflower and sauté it in duck fat or ghee with small chunks of bacon and onions, paprika, herbs, etc. In the end, I add some olive oil and have it with oven baked chicken or grilled North-African sausages (called merguez in Algeria). Yes, cauliflower is a gem food :)


      • Barb in NC says:

        That recipe sounds delicious, James, I’ll be making it today! I just got two heads of cauliflower yesterday, on sale. Will rice them with the shredding blade in Cuisinart and try this one. I freeze portions of the riced cauli to use later on, it works great for fried “rice” and saves me time and money, since fresh Cauliflower can be expensive. When making the mashed, I use frozen, and add some Turmeric, Nutmeg, salt and pepper, fresh garlic and cream cheese to mine. So super YUMMY!

    • Dr. Davis says:

      That’s great! Thanks for the feedback, Marv!

  8. Roger says:

    I have grown wheat in the 70s and 80s and watched the GMOs take flight in consort with the total domination of chemical conglomerates take over of the family farm way of life. Ironically enough, when I got sober 25yrs ago, my career in agriculture came to an end as my values clashed with those at the helm of the operation.

    I’ve seen Wheat Belly on the shelves for two months but only picked it up 2 weeks ago (don’t like weight loss fads – judgment). It is an absolute marvel. Thank you Dr. Davis for this marvelous collection of expertise, humor and common sense. It has confirmed and answered so many aspects of my life as a drinker and to all of my vulnerabilities in sobriety; digestive problems, skin problems, foggy brain functions, weight issues, difficulty maintaining muscle mass and most of all, as to the correlates with wheat as an opiate.

    Thank you Dr Davis for speaking out in such a powerful composition, you are truly a rebel soul-:)

    PS; perfectionism kept me imprisoned half of my life; at this point, my grammar is not perfect just as Dr. Davis’ book is not perfect, perfection is but an illusion. My perception of Wheat Belly, if I had waited for the perfect version, I would have missed out on the equivalent of 50 million dollars in worth!!!

    • Dr. Davis says:

      Yes, a common experience, Roger: People initially think that Wheat Belly is just some fad, some crazed mullings-over about gluten. But that is certainly what it is NOT!

      You can now appreciate why I yell and scream this message every day, many times each day!

  9. Nancy says:

    I have both of the Wheat Belly books. I bought the books Jan 22, 2013 and had my husband read them too. I knew it was important for him to understand why the way we were going to eat needed to change. We have both been wheat free since Jan 25, 2013. I make the Cheddar Egg Muffins once or twice a week and we have them for breakfast, each time I make them I change the meat, the 1st time was with the Homemade Turkey Sausage Patties from the cook book, the next time I used wheat free sausages (casings removed) from the farmers market, and then I cooked ground pork and added my own spices. I quite enjoy trying the recipes and modifying some family favourites into wheat free versions. We are both amazed at how much better we feel already. My husband doesn’t seem to snore anymore. He also mentioned how much more energy he has. I don’t feel so tired and achy, truly it is amazing how much better I am now. Thank you!

    • Dr. Davis says:

      Terrific, Nancy!

      In some ways, we are having to remember the lessons that our parents and grandparents tried to pass onto us that we thought were outdated!

  10. Jane says:

    Hungry for Chicken Nuggets? The recipe in Wheat Belly Cookbook is awesome! Definitely one I will be repeating! Last week I made the Basic Bread – delicious! Also, I received 500 Paleo Recipes today; looking forward to ‘reading’ it and trying something else new. Thank you so much for all you do Dr. Davis!

  11. Holly says:

    Dr. Davis, Your flaxseed wrap is one darn good wrap. Better than the original. SO many possibilities. SO easy to make. I made up several batches of the dry ingredients so all I have to do is add the wet ingredients when I want one darn good wrap. I’m thinking of a sweet one with chocolate to slater with cream cheese. Thanks! I could kiss you. I LOVE wraps.

    • Dr. Davis says:

      Wow, that’s great, Holly!

      Coincidentally, I was just about to make my own dry mix for future multi-wrap efforts!

  12. Shannon says:

    Dr Davis,
    My husband and I have been on the diet for a month with fantastic results- energy, weight loss, no aches & pains, etc. We love the cookbook but I have an allergy to eggs & many cheeses. I crave the biscuits and love the chocolate desserts. Since they require eggs and cream cheese respectively, would you have recipes for substitutions? I saw in the book that you can substitute apple sauce for eggs, but in what proportions? Also, any substitute for cream cheese? And while I’m at it, coconut milk and coconut flour? I’m desperate for the biscuits but seem to be getting sinus and other issues with the eggs! Many thanks for helping us all out with this diet and education!! Thanks, Shannon

    • Shannon says:

      Any substitution ideas for eggs?

      • Barb in NC says:

        I’ve read that chia seeds can work, but haven’t tried it. I think you soak them for a while, until they become sort of gel like and have similar binding quality as eggs would. also Flax seed meal can work in this way.

  13. Laura says:

    Dr. Davis,
    You seem to really have hit a home run with these findings! Congratulations on raising awareness to promote health by reducing wheat associated co-morbidities!
    I do have a question for you with regard to the NON-Celiac population. Are whole grain Rye (dark bread made without wheat flour) and Oats permitted?
    Thank you,

    • Dr. Davis says:

      Rye is virtually equivalent to wheat, so I would avoid. Oats have such awful glycemic consequences that I would put that in the trash, as well.

      In the end, you will find that ALL grains have problems and invite compromises in health. Wheat is by far the worst, followed by corn, then followed by all the non-wheat grains.

  14. Tanja says:

    This cookbook needs a support blog. I’m a fairly good cook/baker when using mainstream ingredients but am having a terrible time figuring out what is normal in these recipes and what is going wrong. For example, this evening we are trying the ‘Pizza Crust 1′. Is it supposed to act like a dough or end up more like a thick batter? There was no hope of “rolling” it between parchment. I spooned it on to the parchment lined cookie sheet and spread it with the back of my silicone spatula. Honestly, for most recipes it probably doesn’t matter but for the bread substitutes, we really need to know what consistency things should be at different stages.
    Also, how would you recommend substituting something instead of almond meal/flour. All flours react very differently and substituting one for one doesn’t tend to work because of how they absorb the liquids. Nut products are absolutely NOT ALLOWED in our schools and I have yet to find a ‘treat’ type recipe in here that I can send to school with my kids. Help here would be greatly appreciated. Thanks.

    • Dr. Davis says:

      This IS the support blog for the cookbook, Tanja.

      Re: dough consistency. It should be roughly the consistency of wheat dough, though a little stickier and less cohesive (given the lack of gluten).

      See this Wheat Belly Blog post about nutritionally safe flours:http://www.wheatbellyblog.com/2012/04/wheat-belly-safe-flours/

      • Tanja says:

        Sorry, yes, I figured this was the support blog and while I am finding many informative articles, I am not having much luck finding help with the recipes themselves. Maybe that’s part of what will be coming under the ‘recipe library’ link once it’s up and running?

        • Tanja says:

          Oh, and thank you for the reply to the dough consistency. Mine was not dough like at all but once I spread it out and baked it, the end result was successful, regardless. A very tasty, HAND HELD pizza crust! Which was the goal, after all :)

        • Boundless says:

          > Maybe that’s part of what will be coming under the
          > ‘recipe library’ link once it’s up and running?

          Actually, that feature used to work, but stopped sometime last year.

          At this point, it might get fixed, but it’s probably more likely that this blog will be supplemented by a more fully-featured web site, perhaps with a proper forum, and with any luck, a wiki for insights on specific foods, ingredients and supplements, and refining recipes.

  15. DL says:

    I went wheat free October 1, 2012 and lost 6 pounds in the first four days and not a pound since. While eating wheat free has become the new norm for me, I am frustrated that I can’t seem to lose weight and really wish I could be sharing a success story instead of my frustrations. Is it normal to plateau at the same weight for so many months?

  16. Rhonda says:

    Just made the ranch dressing and LOVE it! Because I get violently sick from MSG, I usually have to avoid most store bought salad dressings and ones used in restaurants like the plague. That makes this ranch dressing a real treat. Thank you for including it in the book!

  17. SA says:

    I just started reading the book. Great info, but confused a bit. I live in Canada, and in my province, I can buy unprocessed, or just stone ground wheat from heritage seeds, nothing added or taken out of the grain. So not all wheat has been modified or changed other than possibly just changed. And There are no other wheat/grain growers in their area, so not likely that it’s been crossed with other grains. I’m just wondering if this book has been written for Americans? And if you’ve done world wide research on wheat and grains? It’s just sometimes hard to believe that all grains(wheat especially) are bad when I can find heritage grains right here in my small province. Oh and my little family of 4 don’t have a wheat belly. We’re all slim and eat a wide variety of whole organic and local food.

    • SA says:

      I deleted a phrase by mistake. I meant to say that they may of changed over the years just as humans have. So I meant changed based of evolution and due to climate changes.

    • James says:

      Hi there,

      It can be a bit confusing at first until you understand that what we are talking about is the wheat _strain_ used in most crops world-wide. If you can see the wheat just before harvest, notice its size. Is it the semi-dwarf strain ? Then there you have it: the baddest strain of wheat ever created in terms of effects on health. Canada or not does not matter, most wheat grown today world-wide is the high yield semi-dwarf strain because it is much more profitable economically speaking (and I don’t want to be cynical but that includes profits for the healthcare industry because of the disastrous consequences on people’s health).


    • Boundless says:

      > I live in Canada …

      Just to pick a signal ailment, check out the Type II diabetes trend for your country. It’s about 5% of the population, and rising. Why? This is a 100% optional ailment. It’s arguably not even a “disease”. If you are on a low-carb diet, you don’t get T2D, period. T2D is just a completely predictable metabolic reaction to excess carbs in the diet.
      Super-villain of the carbs?
      Wheat, for multiple reasons.

      > … stone ground wheat from heritage seeds

      Wheat has always been a disaster for human health, forever. Some heirlooms (emmer) even contain more gluten than modern techno-wheat, which added new hazards, and thanks to yield, became a pervasive contaminant in the majority of prepared foods.

      The ubiquity, plus the new toxins, plus an explosion in sugar use/contamination (much of it fructose), plus fatally flawed official dietary advice (low fat, “healthy whole grains”) has resulted in a health catastrophe. Dr. Davis connected the dots.

      > … my little family of 4 don’t have a wheat belly.

      I’m going to conjecture that the reasons for that include:
      * you didn’t fall for the low-fat trap (keep eating that bacon)
      * you eat more meals from basic foods than from processed foods

      • SA says:

        All good points. And you’re right, we didn’t get trapped into the low fat diet as I never believed in it. We eat lots of butter, coconut oil and olive oil along with full fat Greek/ Mediteranian yogurt and can’t do without bacon ;) And we don’t eat much processed food other than some grains and some wheat. Our diet is always based on meat, veggies and some fruits. Grains may take up less than 20% daily, for the kids, but probably less than 10% for myself. I think they key is not to consume wheat/grains at all meals/snacks, and eat small portions of real homemade food.

        Now I’m off to keep on reading.

    • Dr. Davis says:

      Wheat has always been a problem for humans who consumed it. See this Wheat Belly Blog post that serves to start this conversation that I will continue in future:http://www.wheatbellyblog.com/2012/12/anybody-know-a-neolithic-dentist/

      Modern wheat is just much worse.

  18. Rachael says:

    Help! Need matzoh ball recipe!

  19. Kellie Stafford says:

    If wheat affects humans how does it affect our wonderful loving pets?

    • Dr. Davis says:

      I fear, Kellie, it is just as destructive to them as it is to us. I’ve been feeding my dogs grain-free dog food for several years. You will also see comment after comment here about the health turnarounds in dogs and cats with grain-free foods.

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