What Is Special About Kamut Flour?

Although kamut flour is not gluten-free, it does contain a different type of gluten protein than modern cultivated forms of wheat. Our product information reveals what other properties the grain has.

Interesting facts about kamut flour

Kamut flour is made from the Kamut grain. The name “Kamut” is a registered trademark (ancient Egyptian for “soul of the earth”). In fact, Kamut is the archetype of Khorasan wheat. The grain is a natural hybrid of a wild form of wheat and durum wheat. Like einkorn, emmer and forest perennial rye, it is one of the ancient grains. Although these are said to be better tolerated, e.g. by celiac disease, kamut flour is not gluten-free. Kamut flour is therefore not suitable for a diet with wheat allergies or celiac disease. On the other hand, Kamut contains more protein, vitamins and minerals than conventional wheat.

Kamut was already cultivated in ancient Egypt around 6,000 years ago. The plant has a higher resilience than conventional wheat, which makes it interesting for organic cultivation. Kamut has good baking properties similar to wheat and spelt. With its mild, nutty aroma, kamut flour can be used for both sweet and savory baking recipes.

Purchasing and storage

Kamut flour can be bought in organic shops, health food stores, well-stocked supermarkets or directly from mills. Alternatively, you can purchase whole grains and grind them into whole grain flour yourself. As with all types of flour, you should store kamut flour in a dry, cool place away from light in a well-closable container such as a jar to prevent spoilage and pest infestation. When properly stored, flour made from khorasan wheat has a shelf life of up to nine months.

Kitchen tips for kamut flour

Bread and rolls are an obvious way to use kamut flour. You don’t need kamut flour recipes explicitly for the baked goods: you can use kamut flour as a substitute for wheat flour. The exchange is 1:1, depending on the recipe, a little more water may be required in the dough. A kamut flour bread has a slightly yellowish color and tastes pleasantly nutty and sweet. Cakes and biscuits can therefore be baked well with kamut flour, and pizza and pasta are also successful with it. The gluten content keeps dough together and elastic. If you are looking for a grain without the gluten protein, teff is one of the recommended ones.

Is Kamut flour healthier than regular flour?

Kamut wheat is grown certified organic. Never hybridized or genetically modified and is naturally superior to other All-Purpose Flour in protein content, antioxidants, minerals, vitamins and other nutritional benefits.

What is special about Kamut flour?

Kamut grain has many health benefits and is a great source of protein and fiber, as well as many other vitamins and minerals including selenium. It is an excellent source of zinc, phosphorous, magnesium, vitamin B1(thiamin), niacin. It also has mother minerals such as copper, manganese and molybdenum.

Does Kamut flour have gluten in it?

You may find yourself wondering if is Kamut gluten free, and the short answer is no. It’s not suggested as an alternative grain for those following a gluten free diet, as it is a relative of durum wheat. This means that it contains wheat and gluten.

What’s Kamut flour?

Kamut is an ancient grain and the brand name for khorasan wheat, a large amber wheat grain closely related to durum. Kamut is appreciated for its smooth, buttery, nutty flavor, and its high protein and nutritional content.

Is Kamut inflammatory?

Kamut is high in a variety of nutrients and minerals that are known to have anti-inflammatory properties, so it can be anti-inflammatory, yes. However, for anyone with severe gluten intolerance or allergy, it can have the opposite effect, as any food sensitivity will trigger an inflammatory response in your body.