Wheat Belly Cookbook’s Basic Bread – photos & a review!
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The Wheat Belly Cookbook’s Basic Bread – my photos & a review of the recipe! more »

Wheat Belly Cookbook Basic Bread Review

Wheat Belly Wheat Belly Wheat Belly Wheat Belly Wheat Belly Wheat Belly. Wheat Belly. Wheat Belly Cookbook. Wheat Belly Recipes.* 

Wheat Belly Cookbook Basic Bread Review

People leave reviews on My Cookbooks saying the recipes are “not Wheat Belly compatible.” Right. They’re totally not Wheat Belly compatible, silly! But that’s when I knew: Wheat Belly will not be ignored! So I’m not gonna ignore it. I bought a copy of the Wheat Belly Cookbook ebook, & I started reading. Is the science sound, and will it bring you long-lasting health & happiness? No clue here. I’m just a baker. So after the reading, I began the baking. I really just wanted to know how it all shook out.

And by the way if you care to see, I developed some recipes that are fabulous and very Wheat-Belly recipe friendly. Try:

Healthy Almond Flour Gluten Free Chocolate Chip Cookies

Healthy Almond Flour Gluten Free Brownies

Healthy Almond Flour Gluten Free Muffins (possibly my favorite of the bunch)

Healthy Almond Flour Vegan Protein Bites

Wheat Belly Cookbook Basic Bread Review

Now, just because I’m dipping a toe into the world of grain-free baking doesn’t mean I’m planning to eat like a dinosaur or feed my kids like cavepeople. I’m not ditching rice flour. I’m not gonna 86 sugar completely, or starting touting the benefits of eating a hamburger in a lettuce wrap (which by the way and not for nothing is not the same as a bun). I’m just … curious. I want to be where you are, see what it’s like. I want to come over to your house and poke around, open up the cabinets and talk to your husband or wife. I want to look at the spines on your bookshelf. If you’re Wheat Belly curious, well then I am too!

*Real Disclaimer: I will not reprint the recipe here. I’m a recipe developer and a cookbook author myself, and I simply won’t violate a copyright like that. Not up for discussion, I’m afraid.

Wheat Belly Cookbook Basic Bread Review

The Verdict
It’s not-bad. But it’s not really bread, either.

Pros: 1. You can slice the loaf and sandwich something between the slices and then eat them. You can! 2. It tastes better than it smells (see Cons below). Don’t judge it against actual bread made with grains. It just doesn’t compare, but … how could it? 3. My eldest child who is nearly 11? She loves it. Can’t get enough of the stuff. She can’t really explain why, but it just goes to show that you really don’t know if your family will like this stuff until you try. 4. If you’re grain-free, I bet you’d be happy to have this at your disposal. 5. It inspired me to start baking grain free, and refined sugar free (even though it uses sugar alcohols) – some fab almond flour recipes to follow (think: grain-free & refined-sugar-free cookies and muffins that are good by any measure).

Cons: 1. The garbanzo bean flour smells just horrible. Seriously. I might have a particular sensitivity to it since I started baking GF nearly a decade ago, and a bean flour blend was de rigueur. So I didn’t appreciate the flashback. It smells like long-forgotten overcooked peas. In the corner of your kitchen. Under the cabinets. From years ago. 2. The ingredients are pricey. Pffffft. 3. Too many eggs! My whole house smelled like an omelet for 2 days. Seriously. And I like eggs.

Your Turn
What do you think of Wheat Belly and Paleo and Grain Free and South Beach (which I’m right now reading and it’s so interesting) and Atkins and everything else? Keep it clean folks: Heavy-handed comments and personal attacks will be deleted promptly. 

Love,
Me

 

P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! With your help, I can keep the blog going and going and going….

  • http://www.facebook.com/holly.wydeck.9 Holly Wydeck

     I love a lot of what I have made from the Wheat Belly cookbook.  The lemon poppyseed pancakes are wonderful and even my finicky kids ate them.  That being said, I agree that its pricy and I usually only bake it for me and then freeze because my kids don’t love the baked goods and I would rather not see it go to waste.  I use your recipes with great success when cooking for the kids and the expense is less. 

  • Ernest_j

    Can’t stand the smell/taste of bean flours and “swear” once I touch something made with them, my fingers smell like bean flour for days.  Haven’t tried this recipe, and don’t plan to.  ICK!  Thanks for you review Nicole!

    • gfshoestring

      I hear you, Ernest! But I have, indeed, found a different kind of bean flour that doesn’t stink. And they said it couldn’t be done! Oh, wait, I’m the one who said it couldn’t be done. ;)
      xoxo Nicole

      • Ernest_j

        What bean flour is that?!?!?!  Dying to know!  ;-)

  • psxkeeling

    Wheat Belly was one of the first books I read when I went gluten-free.  It’s great when you want to go on a low-carb/no-grain/sortof-no-sugar kick…and I tend to feel great when I do. Some things taste great, and some things are downright awful. Like you said, who knows about the science, but it’s all fascinating. I think the more information we have out here, the better!

    • gfshoestring

      AMEN, psxkeeling! Couldn’t have said it better myself.
      xoxo Nicole

  • Dee Fedor

    In our house ,we can’t do gluten, NUTS, or soy. (Some others too). When I see “Paleo” I think nuts, and pass on the recipe. Too many “Paleo” from someone– I stop reading their recipes altogether! Don’t go “Paleo” on us. PLEASE! Love your recipes!

    • gfshoestring

      Worry not, Dee! Even if I did change my family’s eating habits, this blog and my cookbooks are not going Paleo. This blog is about YOU, not me. And generally my readers aren’t looking for Paleo. So although I will post a few Paleo-curious recipes, they won’t be orthodox and they won’t be many. :)
      xoxo Nicole

  • Donia

    We don’t have nut issues in our house (well, not nut allergy issues), so I do love me some almond flour.  I made a grain free loaf bread recipe from Elana’s site and couldn’t stand it.  It, too, had tons of eggs in it, and it smelled and tasted like – well, I’d say an overcooked omelette.  However, I LOVE many of her baked good recipes.  I find almond flour works wonderfully for muffins, bars, cookies, etc.

    I think it’s tricky to be everything to everybody, and I don’t even have a blog!  ;)  All of us who arrive at your site are clearly looking for gluten free recipes.  We all have our own set of ingredients we can and can’t use.  When I first stumbled on your site, my jaw dropped when I saw your beautiful loaves of bread.  At that point, I couldn’t even fathom that bread could look, smell, and taste normal.  I personally can’t have gluten, tapioca, potato, and dairy.  That means most of your recipes are out for me.  However, I still use them as inspiration.  Yes, pizza rolls can be made!  Sure, I have to make them for my family instead of conveniently popping them out of a box, but that still is pretty awesome.

    A suggestion – perhaps?  Some people like Paleo recipes, some people hate them or can’t have them.  I’m still here on your web site, though I can’t eat any of the recipes.  Perhaps there would be a way to do a little series, like your Make it or Buy it? series.  Something like Gluten Free or Grain Free?  The recipes are not going to be identical, certainly.  But perhaps using the same flavors, and then compare the nutrition, taste, texture, price, and/or how well it holds up for a few days.  For people who are able to have nuts, like us, it was an absolute revelation to buy almond flour and make wonderful things with it.  It literally changed my life.

    P.S.  If you ever need a recipe tester, I’m totally there.  ;)

    Donia

  • http://www.pinkpeppercornandpaprika.blogspot.com/ Pink Peppercorn and Paprika

    I have yet to try baking with almond flour, because honestly it intimidates me a little, but am looking forward to seeing the recipes you come out with! I did recently get my hands on some gluten free coconut flour (also paleo) and was pleasantly surprised that the crepes I made were light and fluffy despite the fact that the flour is so high in fiber!

    • Donia

      IMHO, almond flour is the easiest flour to work with – easier than wheat, any gluten free flours or mixes, and coconut flour.  If you’ve worked with coconut flour, you can totally do almond flour.  I personally find coconut flour a little high maintenance.  A tiny bit sucks up an incredible amount of mositure.  I made the mistake of making a meatloaf with it (found a recipe online).  It was like eating sawdust.

      I highly recommend you plunge into the world of almond flour.  Check out Elana’s site for tons of great recipes, though many other sites have them as well.  I buy the flour she recommends – Honeyville.  No doubt about it – it’s pricey.  You’ll find it goes a long ways, though.  I consider baked goods a treat – not something I should eat every day.  So I use the flour sparingly and consider it a splurge, like going out to a restaurant (which is almost impossible these days).

      I am so happy for bloggers like Nicole that show us that a gluten free life isn’t so bad after all.  ;)

  • http://www.facebook.com/profile.php?id=1111246545 Sandra Elsner

    HA! I just started a Paleo Challenge with the gym I’m a member of. Right before I started a big order of Better Batter and Chebe mix came in the mail. It’s like you read my mind in how am I to do any baking in the next 30 days. I tried almond meal and had some success and have a bag of pecan flour in my pantry I’m scared to use. Hoping to find some coconut flour soon because I want to eat a cookie….or three. 

  • Candaceiw

    Have been using almond flours, milk, etc and just found out my kiddo has a sensitivity and vomits when I cook with it….and like you, Nicole, I cannot stand the smell of garbanzo bean flour. GF bakers abound use Bob’s Redmill for their baking needs and all I smell is dirty diapers with a pretty frosting topping. I LOVE garbanzo beans as hummus and roasted and in other preparations, I just cannot stomach (or nose) it as a flour…

    • Michelle

      I love your description of “dirty diapers with a pretty frosting topping”, as it perfectly sums up my experience with bean flours. Additionally, I always feel pretty “yuck” after I have anything made with them. I, too, love them in hummus, roasted and seasoned etc., so I wonder what is different about the flours?

    • gfshoestring

      Me too, Candace! I don’t get it, either. But I feel like I did more than my fair share of time baking with garbanzo bean flour, and I don’t ever want to do it again. Ever! Your analogy is, unfortunately, spot on. :/
      xoxo Nicole

  • Angie

    After reading “Wheat Belly,” my husband and I are trying to avoid the genetically altered wheat that’s being sold in stores. In fact, we HAVE avoided this “wheat” for 2 months now, and haven’t found it too terribly challenging because of the help of your Newsletter and Cook Books. Yes, we know that Dr. Davis wants us to avoid the insulin raising grains like soy and rice flours, but his book seems more geared to those who have diabetes, heart disease (most know he’s a Cardiologist,) or who are very sensitive to the fluctuation of insulin.  Those are not our issues. Our goal is to avoid the “wheat” and even the genetically altered soy products (non-organic) being produced today. There does seem to be evidence that it’s reeking havoc in our bodies. 

    • gfshoestring

      Well said, Angie!
      xoxo Nicole

      • Angie

        xoxo, Nicole! Thank you for the coodo’s! 

  • Michelle

    Thanks for checking that out for all of us! I read South Beach,  The Schwarzbein Principle (she was my endocrinologist when my thyroid disease was first diagnosed) Atkins  and several other books touting variations on this theme, (nutrition is a topic in which I am very interested, and I love to cook) and think there can be a reasonable balance there.  I do find that I feel best when I don’t eat a ton of carbs or grains. If I could somehow give up sugar,  I would probably do even better, since late onset type1 diabetes is associated with my Hashimoto’s and non-celiac gluten intolerance and it does run in my family. (it was why my doc tested me for gluten intolerance in the first place, since I didn’t have stomach problems, just other allergies and asthma) 

    However, for me,  I am happiest and feel best, but not deprived,  with a balance. I want to have breadlike bread for my morning toast, and cookielike cookies for a treat. I can tell I have been overdoing the carbs/grains lately experimenting with all of your great recipes, so I need to get back to my usual better balance, where I mostly have my grains in the morning after I work out (your brown bread makes terrific toast for my peanut butter/ homemade jam breakfast) with limited grains and treats otherwise. It has been so wonderful, though, to have a doughnut-like doughnut for a treat after so many years of living around the corner from the amazing local doughnut store.  I have been thrilled to have treats that taste like the familiar treats I had before I had to give up gluten. I am personally not very  interested in cooking breads and  treats grain-free, just as I am not interested in “healthy” cookies. I’d rather just make great food choices (for me) 80% of the time, and really enjoy a delicious cookie or popover the other 20%.

    I have tried baking with almond flour and coconut flour, and didn’t particularly love either, although I think of the two, almond flour has more promise in muffin and bread applications. 

    • gfshoestring

      I hear you about wanting breadlike bread for toast and cookielike cookies when you do choose to have them, Michelle! I am going to be posting a recipe for Wheat-Belly friendly chocolate chip cookies that definitely tastes like cookies to me, but generally, I don’t look for my nutrition to come from the occasional treat. :)
      xoxo Nicole

  • Melissa Aiello

    I really enjoy browsing your blog, but have to admit I haven’t baked anything yet. I was diagnosed with Celiac disease a few months ago and have since found that my body doesn’t really like grain flours either. Perhaps I just need more healing time. Corn based products are especially hard. I also don’t buy GF processed foods, too hard on the tummy and intestines. I’ve been contemplating doing some Paleo baking…we’ll see. Right now I’m on day 1 of a 5 (or maybe 10) day juice fast. 

    • gfshoestring

      In the early months of going gluten-free, Melissa, is it super common to have a leaky gut and have plenty of other food intolerances come to light. Once your body heals, you will most likely be able to add back in most, if not all, of the other ingredients (except gluten of course!). When you’re ready to bake, I’ll be here. :)
      xoxo Nicole

  • Candace S.

    Thank you for posting this! I am grain free – I’m gluten intolerant and I put on weight like mad when I eat grains. It took me a while to figure this out, but I put on 6 pounds in one week eating just gluten free, but staying within my calorie limit.  I’ve been tempted to get the Wheat Belly Cookbook – and now I will. 

  • Aohtee

    This is what matters to me: the
    recipe works!

    I don’t care if
    it’s from the newest diet idea or a pioneer like Bette Hagman. There
    is no such thing as a standard gluten-free flour blend and I refuse
    to waste my time and money on recipes that don’t list what flour
    blends or ratio’s are used. Bravo to you, Nichol, for testing flour
    mixes so we know what works and what does not. Thanks also for
    developing the cup for cup and Better Batter mock ups. I’ve been a
    practicing Celiac for more that 30 years and I’m finally able to bake
    again.

     

    • gfshoestring

      Bette Hagman, Aohtee! She was my only resource way back when! Even though I’ve long outgrown her as a resource, I will always owe her a debt of gratitude.
      I’m so, so glad you’re enjoying the mock mixes!
      xoxo Nicole

  • Sarah Kalkbrenner

    I have not done anything with Paleo but my husband and I have tried South Beach Diet. Once you get through the initial detox of carbs it wasn’t bad but as Gluten free as well, I think it would be very difficult. We chose to use South Beach to lose weight and as far as that goes, we did both lose weight quickly but I found meals took a lot more planning and organizing (especially packing my husband’s lunches for work.I also don’t love all the artificial sweeteners it recommends. I prefer something more like Stevia and it’s difficult to use that to replace all your sugars.

    • gfshoestring

      Interesting point about the artificial sweeteners in South Beach, Sarah. I noticed that as well. He seems to recommend them freely. For the first phase, if you eat any sugars, it just won’t work, so I guess it has to be that way. But after the first phase, and certainly in the maintain-phase, I’d be much more inclined to go with unrefined sugars like honey. I find it’s hard to overeat honey, as after a certain amount I no longer care for the taste.
      xoxo Nicole

  • blissing

    I’ve been using a blend of almond flour and mung bean starch to good result.  You can find mung bean starch at Asian groceries.  I can’t stand that garbanzo bean crap; mung bean starch has no discernible taste or aroma, so far.

    I can’t use a lot of the paleo recipes because they use too many eggs and I’m allergic.  Plus, I’m not as anti-dairy, and obviously I’m not anti-legume.  I have an emotional reaction to the anti-soy people because I’m half Chinese and I detect some cultural bias there, but I could be imagining that.  My ancestors ate a lot of soy in its natural and fermented state and did fine.  I understand about the refined soy products and generally avoid them.  Also with the egg allergy, tofu at breakfast has become a standard.

    All that said, I’m doing a “Whole 30″ this month and it’s freakin’ hard.  Strict paleo, but at the end it serves as an elimination diet–I will add back dairy, legumes, natural sweeteners and see how I do.  I spend all my time cooking and planning what to cook next.

    One thing being grain-free has cured: heartburn and GERD!  It simply disappeared.

  • Linda Williams

    hey Nichole,

    I’m Celiac plus I’m seriously allergic to beans, tree nuts, peanuts, sesame, citrus, etc, etc. I eat sorghum, rice, millet, oat and amaranth flours blended with potato starch, tapioca starch and corn starch and I’m just totally grateful for what I can eat. I bake bread, muffins, waffles and doughnuts regularly using those flours. I occasionally try to sub out almond flour with a mix of sorghum and oat but it does not really work all that well, so I just use the cookbooks and recipes that work for me and ignore the ones that don’t.

    We all have our issues and fortunately we have plenty of choices, too. Love your cookbooks & your blog.

  • Addy

    I’d love some paleo friendly recipes from you. I’ve been paleo curious for awhile, but all the flour blends hurt my brain-and I want the occasional treat. You have a way of making things easy to understand that I love, plus, every single one of your recipes is a hit. Even my hubby who “doesn’t like gluten free foods” likes your recipes. I think he got turned off by all of the processed junk I brought home when I first went GF and had to wean myself off the junk. It wasn’t hard! I’ve been able to spoil myself with fresh baked goods and now i won’t eat anything else.

    • gfshoestring

      It doesn’t sound like you’re spoiled, Addy! It sounds like you are treating yourself with the respect you deserve. That processed junk doesn’t deserve your hard-earned money. Cheers to that!
      xoxo Nicole

  • JacintaKnuth08

    I like your recipes…keep up the good work.  Don’t worry about nasty comments from me

  • Rrochlin

    Both of your books arrived here the other day and tomorrow I shall make your pound cake recipe. I promise I will be very patient and bake it exactly as you instructed me to in the book. I will let you know my results. Love the books and intend to use most of the recipes in them. May take a while, as I am a very senior citizen and don’t do things so fast. Thank you for your recipes and your sense of humor.

    • kclark

      The pound cake recipe is one of our favorites. It is downright fab.

    • gfshoestring

      You sound like you’re doing just fine, Rrochlin! I would love to hear how you make out with the pound cake. I promise it doesn’t disappoint!
      xoxo Nicole

  • http://www.jenniferbchambers.com/ Jen

    I’ve never heard of Wheat Belly- apparently, I’ve been living under my own GF rock or something… I looked at it after reading your post and it’s an interesting idea. I appreciate your sense of fair play in trying out the things readers mention on the site like the Wheat Belly. I’ve been cooking with locally produced Teff and Corn flour; I subbed out for what I needed after I ran out of your blend when I was making waffles, and also used them to make Teff brownies. Just FYI, they’re pretty good tasting to me! Thanks again for all you do- you’ve made this, my first GF year, do-able.

    • gfshoestring

      My pleasure, Jen! You’re not living under a rock, though. Remember – this is my vocation, so I know everything that’s going on out there because I have to. :)
      xoxo Nicole

  • Dljessen

    I have bought both your book and love them, I am celiac so you made things so easy. Unfortunately I also have leaky gut and the dr put me on a combination of a gaps diet and specific carb diet. Grains are out, I still cook for my autistic child, but would love it if you would dabble a little more into grain free cooking it is almost then a guarantee the will be tasty.

    • gfshoestring

      Oh, I’m definitely dabbling, Dljessen! SCD will likely be very helpful for your leaky gut. Hopefully you will heal and then be able to add more foods back in. It won’t hurt you in the meantime!
      xoxo Nicole
      P.S. Thanks for the vote of confidence! I promise, as always, that I won’t share a recipe unless I know it can be reproduced with good results!

  • Karlie

    The original premise for the palaeo diet is, in this earth and archaeological science’s professional opinion, is bunk.  That is, we know for a full fact that hunter-gatherers did, and continue to eat grain.  The grains are quite different from the ones available today, and they made up a much smaller proportion of their diet, but they still ate them regularly.

    That said, the general principle of cutting back on grains and starches is a good idea because so many people eat way too much.  Introducing more fruits, veggies, nuts, etc. is a great lifestyle change!  But unless you’re intolerant or celiac there isn’t any inherent danger in eating any kind of grain.  

    • gfshoestring

      Sounds like a well-reasoned opinion, Karlie!
      xoxo Nicole

  • Pingback: Grain Free (Wheat-Belly-friendly) Muffins | Gluten-Free on a Shoestring()

  • Michele

    Nicole, I too thought Paleo was nonsense until I woke up after 12 years of being gluten free (diag with Celiac) with bloating and a rash that spread like wildfire over my entire body. This is not the first time I’ve had this reaction, when its happened in the past, I would go to an allergist and they would put me on am elimination diet and give me steroid cream for the rash. Over time I took out cows and goat milk, peppers and corn. This time I went to a holistic practice where they performed muscle testing and was told I cannot tolerate grains, sugar and cannot absorb B vitamins. Awesome! I pulled grains and sugar for the past 10 days and I have to tell you, my Raynauds symptoms are gone, bloating has diminished and the depression I’ve been suffering from over the past 3 months has lifted. I feel so much better and am convinced that for me, Paleo makes a lot sense because grains aren’t good for me. I do bake for my 2 babes which are both intolerant to gluten and cows milk. They love your recipes! Thanks for all you do.

    • gfshoestring

      Oh, I’m not calling Paleo nonsense, Michele! In fact, rather than dismiss these new diets out of hand, I figured the better part of valor was to educate myself by digging in. Glad you found something that works for you!
      xoxo Nicole

  • Hillsoftheking

    Hey! I am a homeschololing mother with four who are still at home.  I REALLY have appreciated your recipes. I did like your first book and at sometime hope to get the second.  I just wanted to encourage you.
     I have gluten intolerance, but also am VERY allergic to soy. We deal with many other intolerances at our home such as: dairy, potato, annato and tomato, not to mention we have to deal with hypoglycemic problems in two of my children. Needless to say I have found myself in the kitchen  alot. Experimenting, and finding out how I can make things that taste good and my family likes on a limited budget. Sometimes, it is exsaperating, definitely a challenge but all rewarding as I am sure you would agree. I have found that your recipes are wonderful. They are easily adaptable if I need to which is huge plus.  Thank – you For all your hard work and effort.  A litttle comment on the books you mentioned.  They all seem to have things to learn from — –maybe I should say bits of wisdom.  But, I found that I needed more than what these authors could tell me due to our food considerations.  Sometimes there is so much that sounds good but yet– doesn’t apply to what we are dealing with at home. But, hey, it is fun to learn! Keep on baking! ; ) Theresa

    • gfshoestring

      I couldn’t agree more, Theresa. There is always some tailoring that has to go on!
      xoxo Nicole

  • Chris

     I actually like coconut flour…and made a (sort of) coconut crepe recipe that tastes really good when you roll up some Nutella in it!!!  In all fairness, I even liked it with chicken salad so…..  I also have a coconut cookie recipe that adds a bit of coconut flour (with other flours and starches) that is downright delicious!  Going grain-free is good for those who MUST but my taste buds are definitely happier with plain ol’ gluten-free, thanks! 

    I read Wheat Belly…am in the middle of reading it a second time.  Yep, the ‘new’ wheat is gross.  Very scary.  But giving up my gluten-free wraps and cookies and muffins?!?!?  NO WAY!  I must say, though, that reading this book has given me great pause when using the starches and rice flours…..subbing out as much as I can to still make recipes work now. 

    The “all in moderation” idea still sounds good to me!

  • Jennifer S.

    I got the book.  It made my head swim.  I’m giving it away to a friend who’s family is having horrible wheat belly.
    I prefer your stuff – it’s easy, it’ doesn’t make me stress out and I get good results.  keep it coming girl!

    • gfshoestring

      I hear you, Jennifer. It can be a bit involved. And I have read plenty about the supposed holes in the science behind Wheat Belly, but I’m not touching that with a ten foot pole! 
      Glad to alleviate stress, and not cause any for you. :)
      xoxo Nicole

  • Anna

    I think all alternative flours deserve a chance. People with CD need options.

    I went strictly dairy, grain, and gluten free when I was diagnosed because I was told it would help me to heal. I was so very sick, it was easy. I dropped 30# pounds without any effort at all. (Yes, I was a fat celiac. We exist.) Two years later, I began to eat gf grain foods again. Not only did I gain weight, I had a return of joint pain I had prior to going gf. Paleo eating sounds silly, but it is how I stay well. I don’t think of it as a diet, just eating whole foods. I tell people if I can’t just wash the dirt off or gut and skin it and eat it, I mostly don’t eat it. MOSTLY. For the times I want to have something, I come here. It isn’t an all or nothing propositon for me like gluten, just something I mostly avoid to improve how I feel on a daily basis.

    I will be watching and trying the recipes. There are plenty of good and easy almond and coconut flours recipes around.

  • Tara0802

    I for one am very very interested in alternatives like nut flours etc. mainly because im a bit concerned w how much extra sugars/starches are in some gf baked goods and foods. I have seen some things w 96g of starch per serving etc. its just crazy!! I also want to try to eat lower glycemic index foods because i feel like high ones dont keep me feeling full and lead to a crash later. For me sugar/starch gives me more cravings for sugar/starch. I guess ive just noticed my cravings for sugary things haa increased after going gf. At first i thought that waa bcuz i wanted what i couldnt have (until finding ur blog!). But they havnt really gone away much. My doctor haa told me to try alternatives like almond flour etc and try to add more fiber since compared to while wheat a lot of gf foods dont have as much fiber. So im trying…and would love recipes and honest feedback on any recipes u try. I say the more i have in my arsenal when it comes to gf baking the better!!!

    • gfshoestring

      I agree, Tara! The more information we have, the better!
      xoxo Nicole

    • Terry

      Tara,  I eat gluten free strictly, and I find that putting a rounded teaspoon of  ground flaxseed meal into my food, gives me some help in not having a glucose crash.  The extra  fiber helps me a lot, and makes the food ‘stick to my ribs’, as the saying goes, so I don’t not get so hungry more quickly. If I eat a banana sliced in skin milk, I will add the flax meal, and add a little bit of sweetner.  The flax has a nice nut like flavor.

  • marian

    I do like seeing what else you’re trying and what you find that works in your house. I think for some of us, eating “paleo” wouldn’t be a big leap. But I’m not particularly interested in eating that way all the time. How have I never heard of “Wheat Belly”?? I honestly can’t give more time to obsessing over diets and spending tons of money on potentially unliked food – right now, at this point in my life (working full time, 3 kids, one of them a celiac, one of them a nursing new baby, etc.). However, I’ve just been diagnosed with Hashimoto’s disease, and am reading that I should go gluten free (especially since my son has celiac)…you are still my #1 resource for our family’s bread, treats and meals. And I trust you. Even if I end up eating whatevereo, your blog is a huge inspiration and I keep coming back to read what you’re writing (because I like your style), and make your recipes (I haven’t tried one that failed). Your “quick and easy” book couldn’t have come at a better time in my life!!

    • gfshoestring

      Okay, Marion, I can’t stop giggling about “even if I end up eating whatevero…” I think I’m going on the Whatevero Diet. And I’m going to be totally strict. No cheating!
      I’m so glad you trust me, as that hopefully brings you a measure of comfort. You have other things to concentrate on (and I remember those nursing days!)—let me cover the recipes! ;)
      xoxo Nicole

  • Michelle

    I really like what a lot of people have posted. It sounds like many of us try to make healthy choices most of the time (within the limits of our various allergies etc.) and enjoy occasional treats. (like bittersweet chocolate cookies, thank you for the recipe!!)   I know some of you can’t eat grains at all, and I am glad these recipes will give you treats you are able to eat, but my concern with some of the Wheat Belly recipes is that they remind me a little of past dietary movements.  

    I confess I haven’t read Wheat Belly yet because I didn’t think I needed to since I knew about the genetically engineered wheat study (my doc told me years ago that it was a theory as to why non-celiacs like me (especially those of us who have Hashimoto’s) make huge numbers of antibodies to gluten) but I did request it at the library and will read it to see if there is new information for me.   When I looked for the book, I became concerned when so many of the featured recipes I saw were for cakes  and other desserts. I remember the low-fat movement, where every food was made fat-free and people ate boxes of Snackwells thinking it was health food. I also remember the low-carb movement, where people ate all kinds of low-carb cookies etc. thinking that was a healthy choice. This morning, my friend at the gym was talking about all of these people in her diet class who have gone gluten-free to lose weight, but are just buying their cookies in the gluten-free aisle instead of the regular cookie aisle. I have a friend who has decided to go casually gluten-free (so not really) because she thinks gluten free= health food. I guess it bothers me because I think whether your processed treat is fat-free, low-carb, sugar-free or gluten-free, it is still a treat, and I think that gets lost sometimes. 

    I hope this is appropriate to post, as I am interested in other people’s opinions about this.

    • Hillsoftheking

      I am in total agreement with what you are saying– there has been so many diet things–or — what I see is that someone will try something that has worked (for lowering weight, health–you pick the reason) for someone else and they set about doing it thinking it will make them better (looking, skinnier, healthier– you can pick) — but not everyone is the same, It is OK to try them but be inform and cautious. But, I can’t help but wonder if that is why all the fads are so popular. In addition, I am– like you- amazed that people will trade one treat for another so easily– just because it is included on the diet plan? But, then they will eat more of it…. besides for all the allergies we deal with– not to even mention the health conditions- Gluten-Free, Grain -Free, Fat-Free, Low-Carb, sugar-free Etc. doesn’t always mean good health for us– as the ingredients used to make those products often have our allergens in them. I cannot help but wonder if we arent’ the only ones who have the same problems that’s why they head for the treat ailse and yet acheive no progress.  If a diet plan has treats in it it seems to be more popular. ; ) Diet plans are big businees not just for the claim to loose weight but also for the claims for good health. ( I am NOT including the things we have to do because of something like Celiac’s- or some other condition that makes eating certain things impossible- I am talking about the plans people follow when they can choose) But–Hey! don’t get me wrong— we LOVE treats here— I guess since we have to make everything from scratch — we don’t eat alot of them.  But, when we do they are enjoyed!  Too much of anything isn’t good. Just recently I had to make some coconut candy for a Ladies High Tea we were attending and couldn’t get the ingredients– so we made our own base ingredients– they sure tasted great!  And what was wonderful is my husband liked them also! ; ) Anyway– just wanted to respond. Theresa

    • gfshoestring

      100% appropriate, Michelle! I’m so glad you spoke your mind, and you did so in such a respectful way. Thank you for that. I totally remember Snackwells! The low-fat craze of the 1990’s has long seemed to me to be one of our dumbest, for all the reasons you describe. At least fat is satisfying and makes you less likely to eat and eat. Sugar does the opposite! Not that I’m vilifying sugar, mind you. Everything in moderation is my general rule of thumb. But I do hear you about the easy-answer fads. Thanks for your thoughts!
      xoxo Nicole

  • Ecvirik

    You are a baker, so am I and a celiac to boot. During my professional cake decorating courses my celiac diagnosis comes through.  Looking forward to seeing some almond flour recipes. Have enjoyed some of your recipes. I eat half celiac and half paleo. Don’t love the idea of arsenic levels in rice. Love almond and other nut flour recipes. Looking for more natural uses with coconut sugar too. :)

  • Tiffany @ Kerrville, TX

    Yes, indeed, I did read the book “Wheat Belly” and there was a compelling reason why I read it!  For more than 10 years (I’m now 72 yo) I suffered immensely from Rheumatoid Arthritis visiting my Rheumatologist religiously and on several drugs.  The drugs changed nothing.  The RA was getting worse as the years passed and I was personally aware of friends and/or their husbands who had died on the drugs I was taking.  Hubby bought me the book and I thought I was reading about myself.  Everything mentioned in the book fit me. On that day I went off gluten and have never looked back.  If I have even smidgen of gluten I will have a what is called in the RA community, a flare-up of RA symptoms and the last instance gave me new foot problems that I really don’t need.  Always did miss my “no-knead” artisan bread I had been making before this GF change.  This is the reason I purchased your cookbooks.  During this year and a-half GF process, I’ve actually become a better cook and both my husband and I eat way more vegetables than we had been eating.  Today we started planting our garden so we can have fresher veggies.  I’ve tried the Honeyville Almond flour and it is of very high quality but I do not use it  You can make some really good tasting breads and cupcakes from this stuff but since no yeast is involved (nor ACV) your loaf pans need to be really small to achieve anything with a high rise.  Tried all the Namaste brand flour mixes and like none of them.  Have used 1-2-3 Gluten Free mixes and find them expensive but superior in taste.  Only thing I like from the King Arthur Flour line is their GF pancake mix, which I add a lot of stuff to, to make it taste even better and fry them in coconut oil.  Have tried CheBe pizza mix and roll mixes and like the pizza mix the best.  Hate the Udi’s GF bread but like the Udi’s Bagels toasted with peanut butter on them.  These bagels are quite thick and tough, so I slice them into 3rd’s and only toast them and put PB on top.  Do not like any of the rice pastas.  Like the quoina pastas the best.  (Thanks for your post on how to cook these “faux” pastas…a live saver for sure)  Love making your recipes, Nicole.  Love reading them too.  Cook and bake every day without fail.  Make my own GF bread every other day for the two of us.  Do not use BB flour, or rice flours.  Have some BB flour but have not used it yet.  I exclusively use Maninis’ ancient grain flours and have made pasta from their pasta flour ancient grain mix (turned out to taste better than the real Italian pasta and it was the 1st time ever I’d made pasta).  I’m really looking now to make a Cinnamon/Raisin bread that I’ll like, however, I think it really needs more sugar than I’m willing to add into the mix.  Seems sugar causes inflammation for me (no good), so I watch my sugar consumption pretty closely.

    Thanks Nicole for being there to help me understand the GF baking process.

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  • April

    I’ve also been experimenting with the wheat belly recipes. I don’t use Xylitol because I’m nervous that my dog might eat some off the floor or from the compost heap out back (it’s toxic for dogs!), and I also don’t care for a very eggy bread. I’ll still use gluten free grains for treats, and try to incorporate almond flour/flax seed recipes for my breakfast staples, since I do worry about the glycemic effect long-term of eating large amounts of high-carbohydrate foods. That’s been my compromise. I’m trying to get the family off all cereals, though. That would be a great start in reducing carbs. Thanks for trying the wheat belly recipes and reporting on them! Oh, and Paleo Indulgences has some great recipes that I’ve been using for my diabetic father recently. The breads are very good. I look forward to getting your 3rd cookbook when it comes out!

    April

  • Ponymama

    . Tried Glutrn free. Still was not able to live a normal life .I am totally grain free now(about 6 months). And only use natural sugurs. I can finally go days with out takeing a nap. And can keep up with a very active 10 year old. I have not bought a bottle of advil in mounths. I have not lost weight but as long as I feel like I do. I will stay a way from all grains.
     

  • booklass

    I happen to love hummus and garbanzos in their natural habitat. Turn them into flour, though, and something insidious happens! 

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/wheat-belly-cookbooks-basic-bread-photos-a-review/
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