Wheat Belly Cookbook

I was pleased to find a copy of the Wheat Belly Cookbook under my tree this Christmas. Written by Dr. William Davis, the author of the #1 New York Times best seller Wheat Belly, the Wheat Belly Cookbook is loaded with recipes for those seeking a healthful, wheat-free diet.

In the cookbook, Dr. Davis carefully makes the distinction between healthful, wheat-free eating and simply going “gluten-free.” Unlike gluten-free cookbooks that replace wheat with damaging, high-glycemic ingredients such as rice starch, tapioca starch, or potato starch, the Wheat Belly Cookbook uses far more favorable foods like chickpea flour, almond flour, and flaxseed meal. The result is tasty, healthful that doesn’t promote a damagingly high glucose response.

One of the first recipes we tried was the Basic Focaccia. After nearly three years being wheat-free, I thought my days of dipping focaccia bread into a dish of flavored olive oil were long gone. Even though I no longer crave bread or bread-like foods, it’s nice to find a healthful substitute for something that I thought I’d never eat again.

In less than 20 minutes, we whipped up a batch of focaccia bread, which we used as a principal component of a wine and cheese dinner.

Eating healthfully doesn't have to be boring.

Wheat Belly Cookbook is divided into sections dedicated to breakfasts, sandwiches and salads, appetizers, soups and stews, main dishes, side dishes, and, finally, the chapter that may be most welcome to those new to a wheat-free life: the Wheat Belly Bakery. If you’ve gone wheat-free and you’re craving chocolate chip cookies, breadsticks, or pizza, this is the chapter for you.

Perhaps best of all, Wheat Belly Cookbook’s introductory chapters very effectively summarize the content of Wheat Belly, Dr. Davis’ best selling indictment of today’s frankenwheat. If you haven’t read Wheat Belly and are curious to know more about why so many of us are giving up wheat, these introductory chapters will certainly deliver.

While Wheat Belly shows us that a life without wheat is beneficial, Wheat Belly Cookbook shows us that a life without wheat can be tasty and fun, too!

 

2 thoughts on “Wheat Belly Cookbook

  1. I am surprised that no one has pointed out the dangers of the overconsumption of flax. Most of the sites that recommend flax seed as a healthful food are talking about taking it in small amounts as a supplement. Most say to ask your doctor” about what dose is right for you.” Many of them say no more than 3 tablespoons a day (which is the amount the USDA says is safe) and that anyone at risk of prostate cancer, hormone problems, and pregnant and nursing women should avoid it completely. Some of the recipes in the Wheat Belly Cookbook have more than that per serving. Plant estrogens are a plant’s way of defending itself from predators who would eat them by disrupting their hormones and preventing reproduction. Flax contains hundreds of times more plant estrogen than soy. Read more here: http://carbwars.blogspot.com/2013/02/wheat-belly-cookbook-review-is-flax-new_3.html

    • I agree that excessive amounts of flax on a daily basis is ill-advised. I think that the occasional flax-containing recipe, especially consumed by those who are otherwise eating well, is unlikely to be a problem.

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