By now, I’m guessing there are very few people who haven’t heard of the book Wheat Belly, by Dr. William Davis. It’s been #1 on the New York Times bestseller list, as well as the fodder for various news and talk shows, including a recent comedy skit from The Colbert Report. But living wheat free takes a little work, which is why Dr. Davis has written a companion wheat free cookbook titled Wheat Belly Cookbook – 150 Recipes to Lose the Wheat, Lose the Weight, and Find Your Path Back to Health.
In part one of Wheat Belly Cookbook, you get brief history on grains, as well as an explanation of the topics of Wheat Belly – wheat gliadin, exorphins, lectin, gluten, and Rht genes. But don’t fret if you aren’t fluent in medical-speak, as Dr. Davis does a pretty good job of keeping it mostly layperson friendly. You’ll also learn about allergens, the side effects of modern wheat consumption, and the benefits of a wheat-free lifestyle. (My husband can personally attest to some of these benefits, as he’s experienced remarkable relief from join pain after removing wheat from his diet.) A favorite among many will be the section where Dr. Davis explains how to get your kitchen ready, and stocked, for a wheat free existence. I’m especially impressed with the chart that lists replacement ingredients for other food sensitivities (such as almonds, butter, eggs, etc.).
Part two of Wheat Belly Cookbook contains a mouth-watering group of wheat free recipes for just about any occasion. You’ll find a variety of wheat free meal ideas under each category: Breakfasts, Sandwiches and Salads, Appetizers, Soups and Stews, Main Dishes, Side Dishes, Sauces and Salad Dressings, and The Wheat Belly Bakery. From French Toast, to Barbecue Bacon Shrimp, this book has a lot to offer anyone seeking to remove the wheat and improve their health.
I personally have missed the occasional slice of toast or sandwich, so the first thing I set out to make was the wheat free Basic Bread recipe in the bakery section of the book. While more dense than regular bread, I see it being a great, although smaller, substitute. It reminds me much of the taste of whole wheat bread, but also has a slight nutty flavor that I really liked. It’s also appears to be a very versatile recipe, as Dr. Davis shares ways to tweak the bread to your needs.
The only drawback to wheat free subsitutes is you may find you’ll need a few ingredients not found in your average grocery store. But these are minor inconveniences compared to the benefits of improved health.
Another of the likable features in this book are the success stories scattered throughout its pages. Who doesn’t love to be inspired?
In summation: If you are going wheat-free, Wheat Belly Cookbook is a great cookbook to have in your collection right next to Wheat Belly.