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Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

3.84  ·  Rating Details ·  1,378 Ratings  ·  105 Reviews
This cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease.
Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects-ranging from minor rashes and high blood sugar to the buil
Hardcover, 352 pages
Published December 24th 2012 by Rodale Books (first published December 10th 2012)
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Jan 02, 2013 Melissa rated it it was amazing
Shelves: health-nutrition
Excellent follow up to the Wheat Belly book itself which I read in December...already lost about 8 lbs and lots of "bulk" around my middle--pretty sure I had wheat belly! For this cookbook, I managed to catch an ebook sale for only $2.99 and I literally read the entire thing, including every recipe so I would know exactly what yummy treats I would try first!

The opening chapters include a lot of great key information from the original Wheat Belly book itself but do not serve as a complete substit
Rob Billingsley
Mar 04, 2013 Rob Billingsley rated it really liked it
Shelves: completed
Wheat Belly Cookbook: 150 Recipes to Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis, MD.

Well, you know what they say, “If it sounds to good to be true, then…” However, my physician suggested I get this book to help me permanently change my eating habits in a way that will effectively reduce many of my issues about weight, glycemic index, aching joints, and energy (or lack thereof). He gave it a pretty strong thumbs-up.

I’ve been trying to be gluten free on my
Jul 01, 2013 Irene rated it really liked it
I didn't pick this up because it's a diet book, but because it's about what the food industry has done to wheat and wheat products. If true, it's pretty scary and it might also be the reason for so many allergies and other types of illnesses. An interesting read.
May 13, 2013 Karah rated it really liked it
Shelves: nonfiction
Our family has slowly been cutting down on wheat/ gluten for the past year. I read both of Sarah Fragoso's Paleo cookbooks, but I haven't been able to completely cut out all grains, dairy, and legumes. The Wheat Belly plan seems much more do-able. I'm not interested in changing our diet due to weight loss, but rather to increase my family's overall health.

After reading Dr. Davis' argument explaining the problems caused by modern wheat, I'm left with little desire to even touch the stuff. He cha
Oct 05, 2013 rated it did not like it
Abominable. If I could give it zero stars, I would. Completely untested recipes, using expensive ingredients that ultimately go to waste. Crusts and breads fall apart and taste really bad. There's no consideration of the most basic chemistry of cooking--i.e., why certain materials/ingredients behave as they do with various preparations and when subjected to Heat+Time. It's possible to find reasonable substitutes for the elastic properties of gluten, but the author didn't bother. I'm an excellent ...more
Apr 04, 2013 Pat rated it really liked it
Having first read the book "Wheat Belly", then purchasing the "WB Cookbook"...I'd suggest to others that, if they are interested in this subject, to skip the original book as the author included several chapters reiterating the original thesis; about how modern engineering of wheat has had the unintended consequence of causing the obesity save yourself the money; you might need it if you decide to pursue the WB Plan. One will need to do a major overhaul of one's pantry; replacing c ...more
Jun 24, 2013 B rated it did not like it
Whereas I found his other book, "Wheat Belly," very compelling, I didn't like this cookbook. Some of the recipes were LUDICROUS. Like using 4 different kinds of non-wheat flour with 12 other ingredients to make 4" pancakes that are 175 calories PER SERVING! I'd rather SKIP the carbs than go all that trouble for something that tastes gross AND has so many calories.
Trying to get rid of gluten/Wheat is not an easy task to under take. Recipes in this are time consuming especially for people like me with little cooking experience or patience for the Kitchen. The information aspects though were informative.
Yasmin Shiraz
The recipes take longer than described because there is prep time for the mixes used with several of the recipes. Also, he recommends a lot of almond flour. For people with nut allergies they can't really get much out of this book.
Jun 13, 2014 Rick rated it really liked it  ·  review of another edition
This was a good book. There was a very good discussion on the modified wheat that is not designed for humans. There seemed to be an effort to really limit carbs which I think is not necessary, but simply know what you are eating.
Dec 31, 2013 Monica rated it liked it
This is what I learned from reading this book:
1) The wheat that is used today is not the wheat of old times or even when we were young. It's been modified to resist insects and/ or be more drought tolerant or produce more yield or I can't remember all the reasons why it was modified. Mostly for good economic reasons and to help the farmers, but these changes in the genetic make up of wheat are probably the reasons why so many people today have become gluten-intolerant or gluten-sensitive. Nobody
Sep 04, 2014 Gail rated it it was ok  ·  review of another edition
After looking over the Wheat Belly 30-Minute or less Cookbook, and trying a few recipes, I wanted to see this one. I'm finding the two books similar in that they have some solid, useful, and tasty recipes, but the science and theory are full of holes.
I would have been better off to read the recipes and forget the written chapters!

I would recommend the recipes to anyone in search of good food, especially if you have a sensitivity to wheat. The breads hold up very well for sandwiches; the ingredie
Aug 20, 2013 Carolanne rated it really liked it
I 100% believe in the premise of this book, that wheat is killing us. It kills me to see both my grandmothers, overweight and in pain- I wish I could convince them to read and learn from books like these; books that call out that the typical American diet we have been fed is complete bullshit. Maybe it wasn't completely bullshit when my grandmothers were my age, but with the modifications & gross distortion of food as we know it, you have to get with the times.

It makes me sssssoooo sad that
Jul 30, 2014 Amy rated it it was ok  ·  review of another edition
Shelves: 2014, cookbook
While this book contains a lot of interesting insight and recipes, I find myself highly suspect of just how nutritious and balanced this diet really is. I was very disappointed to find that most of the recipes (almost all but the breads and deserts) are highly meat and dairy based. while dairy is good for you, cheese in large quantities is not. I find this book to be of the Atkins style, and I never truly bought into the Atkins diet. Unlike Atkins though, the wheat belly diet does not shame frui ...more
Feb 16, 2013 Christina rated it really liked it
As far as cookbooks go, this one deserves a solid 4 stars. In a day and age where recipes are just as easily obtained on Pinterest or anywhere else on the Internet, it means something to have a good variety in one place. Before trying a lot of the recipes, I stocked my shelves with the ingredients commonly used in this collection and so did not feel the frustration of not having certain ingredients at my disposal.
I like the Wheat Belly book and I appreciated the synopsis found at the beginning
Same review as the 30-minute cookbook. One of the best cookbooks I've tried and I've tried many over the years. Especially helpful if you are gluten-intolerant, thyroid issues or autoimmune issues but great cookbook even if you just want to be at your optimal health or need to lose weight. The beginning has a good introduction on why we as a society should cut out wheat, sugar and processed foods but the book Wheat Belly should be read first for more in-depth research and discussion on the issue ...more
Aug 15, 2013 Jo rated it liked it
Interesting facts.

I'm finding gluten free cookbook authors always have a preferred 2-3 flours/meals with which they do all their baking with.

William Davis likes almond meal and coconut flour. I made a few things and while nothing was awful, I'm not as big a fan of almond meal as he is (taste aside, the price is a bit out of my league for every day use).

I'm also not into high fat diets (I'm not into low fat diets either) and I don't care for artificial sweeteners. Plus, he hates on potatoes and
Michele Dambach
Sep 24, 2015 Michele Dambach rated it really liked it
I've had this book for some time now and read it this past weekend. The introduction talks you through cleaning out your pantry, getting your family on board and the hidden sources of wheat in everyday products where you wouldn't think it was hiding. Since I have just started a low carb program, this cookbook provides great recipes. Some do sound a bit complicated, and start with making your own version of baking mixes if you want to bake any sweet or savory treats, but others seem easily undert ...more
Sep 25, 2014 Rose rated it really liked it
Shelves: nonfiction, cookbooks
The introduction was very informative about why wheat is so bad! They emphasized how wheat can be worse than sugar in its negative effect on the body, but wheat is not the only problem. This book focused only on that issue instead of other bad foods like sugar (especially high fructose corn syrup), fast foods, meat, and dairy. The recipes were okay. I would have liked it if there were more vegetarian or vegan options. But most people are unaware of how bad wheat is (not just the fattening aspect ...more
Sep 21, 2013 Carol rated it really liked it
I got this book because I heard about the discussion related to today's wheat and how it affects our bodies. I found the information interesting and feel that it could be of some help to many people. But more than that, I loved discovering new ways to make old foods - using a variety of new flours. I've made the most delicious lemon almond cake using almond flour. Chickpea flour and flax flour provide a big nutritional impact when compared to traditional white or wheat flours. This book provides ...more
Mar 13, 2013 Martha rated it it was amazing
I bought into the theory and bought the book too. It's been ten days and I feel pretty good, especially in the morning. Don't have the craving I was expecting for the box of Cheez-Its. I spend a lot more time baking with the new ground meals of almonds, garbanzo beans and flax seed. Will be easy to make adjustments to favorite recipes and have been reading labels a lot more closely. I even found wheat in my ice cream! The initial start up seemed expensive however in the long run I will spend les ...more
May 19, 2014 Dottie rated it liked it  ·  review of another edition
I liked the book, a lot of great new recipes and some awesome GF versions of favourite meals BUT I feel the book was overstuffed with simple things like: spice mixes, pages and pages of frosting, and same recipes with a couple of flavour ingredient variants. It would have been really easy to make this book at least 25 pages shorter by saving paper and combining recipes or taking them out completely.
On a positive note, the recipes in here take you from the very beginner to the intermediate cook
A coworker loaned this book to me. It's a cookbook so I'm instantly annoyed when the recipes don't start until page 95.

I am one of those Freaks at the Table who is allergic to several foods so I am NOT the best person to take cookbook recommendations from if you don't have to. Having said that, there are less than 30 recipes in this book that I can easily use, and even those recipes are similar to recipes I already have so I don't find it all that useful. I would not buy it. Well, I wouldn't hav
Heather Tiedtke
Oct 19, 2013 Heather Tiedtke rated it liked it
I think the theories expressed in this book are very interesting and it has given me lots of things to think about, however, it is unrealistic for my budget and lifestyle (meaning free time) to completely go wheat free. I look forward to the day when there are some foods made for purchase that are wheat free but for me to drive around a small town looking for uncommon ingredients to make all the things I may need such as bread is not something I have time to do right now. I will try to make some ...more
Sep 05, 2013 Suzanne rated it really liked it
A good averview of the wheat free way of life and wheat belly diet with lots of great recipes to try. It helps you realize you can still eat may of the same things you are used to and not feel deprived. You just need to stock your pantry with new alternatives and alot some time to preparation instead of turning to convenience foods. Working my way through the many recipes, some are great like mashed cauliflour and lemon cheescake while some are not so great like the pizza crust (I did find an al ...more
Karen Graves
As a physician, I understand the theoretical principles that motivated this book. I find the notion of a diet using ancient grains and eschewing modern wheat to be potentially healthier and more natural. However, in his enthusiasm, the author promises the moon- and ends up sounding like one of those patent medicine sellers of the 1800s who promoted their potions as a panacea. I did not see enough hard science to back up most of his claims.
Aug 13, 2013 Up-in rated it it was amazing
This cookbook is a great follow up companion to the book "Wheat Belly." The opening chapters of this book reiterate the information from the original book and help explain why this isn't just another diet or gluten free cookbook. The recipes appear easy to make as long as you can get alternatives to wheat flour like coconut flour, almond meal/flour, flaxseeds, etc. Many of the recipes are also labeled "kid friendly" and all have nutritional information listed.
Mar 29, 2013 LemontreeLime rated it it was ok
Shelves: cookbooks
some interesting ideas on creatively avoiding wheat. BUT i noticed one recipe that had blue cheese in it, and last time i heard blue cheese is made from bread mold, usually wheat bread, which is why people with celiac aren't able to have it. That disappointed me in this book, even when i knew this was aimed at people avoiding wheat for _other_ health reasons than celiac (like myself). Still there should have been giant flags on that and a different cheese option for the recipe.
Kellie Stocker
Jul 12, 2013 Kellie Stocker rated it it was amazing  ·  review of another edition
My sister clued me in to this book and it is blowing my mind. A definite "make you think" book with the beginning being the facts behind all the recipes which are the second half if the book. Einkorn, which I had never heard of before is now what I purchase and continue to make changes to our family diet. Great read! Very enlightening and showed me just how much I have believed what was told to me about "whole grains" an the lie we have been fed. No pun intended!
Feb 09, 2013 M rated it liked it
Finished reading in February but forgot to record it. I liked this better than his first book, since he repeats his scientific explanations & research citations (and, it seems to me, improves them) succinctly in just a few chapters and then gets to the recipes. I've tried several of these and been mostly quite pleased with the results.
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William Davis, MD, is the #1 New York Times bestselling author of Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path back to Health. The creator of, Dr. Davis is a preventive cardiologist whose unique grain-free approach to diet allows him to advocate reversal, not just prevention, of heart disease. He is the medical director for Track Your Plaque, an online hea ...more
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