Wheat Belly Wheat Belly Wheat Belly Wheat Belly Wheat Belly Wheat Belly. Wheat Belly. Wheat Belly Cookbook. Wheat Belly Recipes.*
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 Muffins (possibly my favorite of the bunch)
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.
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.
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.
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….