Gluten Free Eating


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

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

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

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 in Gluten Free Eating

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 in Gluten Free Eating

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 Cacker Recipe

Published December 14th, 2009 in Gluten Free Eating

Pecan Cacker Recipe Check out this great site for gluten free recipes  Here is a sample. Karina’s Kitchen Pecan Cracker Recipe 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 the […]

GlutenFree Millet Oatmeal Bread

Published December 14th, 2009 in Gluten Free Eating

GlutenFree Millet Oatmeal Bread 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. GLUTEN FREE MILLET OATMEAL BREAD RECIPE 1 cup brown rice flour 1/2 cup certified gluten free oat flour (you can […]

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