Gluten Free Eating
New Season and New Foods for Health
Published November 14th, 2019
Fall surprised us all with a venture into winter earlier than anticipated, not only are the trees turning a crayon box of colors, the farm stands, and markets are bursting with hearty calorie-dense foods and savory immune-supporting roots. Fall is often our favorite time of year, and it [...]
BUILDING A HEALTHIER BISQUICK
Published February 27th, 2018
by Tammera J. Karr, PhD
My mother-in-law Libby (1918-2013) along with many other women in my family grew up in a generation of making do. For most of her adult life, Libby lived in remote or rural areas of the Pacific Northwest, including Crater Lake National Park, where my father-in-law worked as an equipment operator [...]
Eat Your Nuts
Published December 31st, 2016
by Tammera J. Karr, PhD
One of my favorite nuts is pecans for baking and cooking. They are softer and do not cause canker sores in the mouth like walnuts can. The buttery rich flavor of pecans makes them one of the most popular nuts native to American. They are rich in nutrients, minerals, and [...]
Are the “What If’s” fueling your stress
Published October 14th, 2016
by Tammera J. Karr, PhD
August brought to a close 15 years of working in a clinical office location in my closest town. To get to this office, I traveled 120 miles round-trip three days a week, through all four seasons. More than once the highway was closed due to forest fires, high water, rock [...]
Buckwheat – a pioneer food
Published May 31st, 2015
by Tammera J. Karr, PhD
Buckwheat is not related to wheat, nor grass even a type of grain. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten, it is referred to as a pseudo-cereal.
Common buckwheat was domesticated and first cultivated in inland Southeast Asia, possibly around 6000 BC, and [...]
Older than Metallurgy, and Far Better Tasting
Published January 5th, 2015
by Tammera J. Karr, PhD
Bread is older than metal; even before the bronze age, our ancestors were eating and baking flat breads. There is evidence of neolithic grinding stones used to process grains; but the oldest bread yet found is a loaf discovered in Switzerland, dating from 3500 BC. Since California’s gold mining days, [...]
What if it isn’t Gluten?
Published May 3rd, 2014
It is currently estimated one third of Americans are jumping on the Gluten Free wagon, there are a multitude of reasons for this, improved health, and increased awareness wheat is a common GMO food. Some believe their health challenges are the result of increased inflammation caused by one of the proteins commonly found in wheat; [...]
Pecan Cracker Recipe
Published December 14th, 2009
Check out this great site for gluten free recipes Here is a sample.
Karina’s Kitchen
glutenfreegoddess.blogspot.com
These crackers taste a bit like rye crackers, due to the caraway and cocoa powder. If you’re not a fan of rye bread or rye crackers, leave out the caraway.
Whisk together [...] Published December 14th, 2009 Natalie from Gluten Free Mommy came up with a loaf of brown rice flour, GF oat flour (or quinoa flour), millet flour, tapioca flour, arrowroot flour (or cornstarch), and xantham gum. 1 cup brown rice flour 1/2 cup certified gluten free oat flour (you can pulverize oats in a [...]
GlutenFree Millet Oatmeal Bread