Kamut (or Khorasan Wheat) contains 30 percent more protein than regular wheat but Kamut flour does not rise as well in yeasted breads. Kamut was a commonly used grain in ancient Egypt.
The production of this grain is highly controlled for quality, to keep it unaltered from its original form, and is always grown as certified organic grain. Kamut flour does contain gluten but some who have sensitivities to common wheat are able to tolorate Kamut foods.
Kamut flour is a commonly used in breads, pancakes, and cereals. Kamut whole grains can be bought at bulk grain stores and stores for a long time in the right type of conditions. Buying Kamut wheat in bulk and grinding your Kamut flour at home can be a great way to get added nutrition and flavor that comes with using fresh whole grains.
- Kamut Pancakes
- King Tut’s Hamburger Buns & 5 Bread Baking Tips
- Cracked Hot Kamut Cereal
- Several Kamut recipes from Bob’s Red Mill