Modern Mountain Flour Company - December 19, 2021
What is KAMUT® Flour?
BROADEN YOUR HORIZONS WITH THIS ANCIENT, FLAVORFUL, NUTRITIOUS GRAIN
If you’re a fan of whole wheat baking, you’ve likely noticed that KAMUT® flour has been popping up more and more in new baking recipes online. However, the flour is anything but new. In fact, KAMUT wheat is one of the oldest varieties of wheat known to man. So maybe you’re looking to add a new twist to our whole wheat baking, or possibly you’re sensitive to modern wheat varieties and looking for a more tolerable wheat flour, or potentially you’ve heard some history about this “Prophet’s Wheat” and thought you had to get in on the action. Well, regardless of how you got here, read on to discover some more about this old gluten gold.
The History of KAMUT Flour
KAMUT flour is a wheat flour of many names. From “Pharaoh’s Wheat”, to “King Tut's Wheat”, to “Camel’s Tooth”, to “Prophet’s Wheat”, KAMUT flour is packed with history (and shrouded with mystery) which frankly, we find pretty darn fun.
KAMUT is actually the brand name for Khorasan wheat, an early, large-grained form of wheat that is a relative of durum. (“Kamut” is an ancient Egyptian word derived from hieroglyphics and means something along the lines of “soul of the earth.”) Legend has it that grains of Khorasan wheat began appearing in pantries after a traveler discovered a strange-looking grain in an Egyptian tomb. Stories also say that Noah preserved these ancient grains by carrying them on his ark. Whether the stories are true or not, it was definitely originally cultivated in Egypt or Asia Minor. All-in-all, KAMUT’s links to legends and lore of the past imbue a rich historical component to your whole wheat breads and baked goods made with KAMUT Flour.
The ancient grain was eventually passed along to a family in Montana where it quickly became a local novelty. Fast forward to today, where Khorasan wheat is a highly regarded form of wheat that has been trademarked as KAMUT® by the Quinn family of Montana. It started when Bob Quinn, 16 at the time, first saw samples of the grain at the local county fair. It was planted in Montana soil in 1978, and by 1986 the Quinn family began their organic farming of the grain. Three years later, the entire farm became organic certified.
In 1988, KAMUT was introduced to the health food market in a pasta. Demand skyrocketed as many people reported enjoying the taste and found that it was easier to digest compared to modern wheat varieties. KAMUT is now always organically grown, never hybridized or modified, and required to meet certain nutritional and quality standards. These traits make it one of our favorite flours to rich and hearty whole wheat baking. It can now be found throughout the world in products including breads, pastas, pizza, cereals, snacks, pastries, crackers, beer, green foods, and cereal drinks.
About KAMUT Flour
KAMUT’s flavor, texture, and versatility have been delighting consumers for decades. With its nutty, buttery sweetness, it is renowned for the delicious taste that it lends to whole wheat breads, baked goods, and more. It imparts a firm texture and a beautiful golden color to your whole wheat baking. Simply substitute it 1:1 for any wheat flour in any of your favorite recipes and wait to be wowed. Our favorite use of KAMUT flour is to bake healthy and hearty breads, but thousands of products are now made with KAMUT®, ranging anywhere from pizza crusts and pastas, to cereals and crackers, to beer and breads.
KAMUT® is treasured for being an incredibly nutrient-rich flour option with a variety of health benefits. It’s high in protein, dietary fiber, B1 and B3 vitamins, manganese, zinc, phosphorus, and iron. It's also packed with an extremely diverse profile of polyphenols, a family of molecules that have gained much attention due to their strong antioxidant and anti-inflammatory properties and their ability to protect against degenerative diseases. Last but not least, KAMUT flour has a high level of carotenoids, another family of strong antioxidants. It's the presence of these carotenoids that are likely responsible for the rich golden color of the grain and flour.
KAMUT flour has been included in various recent studies that evaluated the health benefits of wheat from ancient grains over modern wheat, with one of the most alluring findings being KAMUT flour’s ease of digestibility. As an ancient grain, KAMUT flour has dodged the modification and hybridization experienced by modern wheat varieties. Due to this, it’s often found to be a more tolerable and easily digestible gluten option for those with non-celiac gluten sensitivities1,2. Many consumers who have stayed away from gluten due to sensitivities have reported that they don’t experience any discomfort when consuming KAMUT flour. However, please note that while KAMUT flour's gluten content is different than that of modern wheat, it contains gluten and is not fit for those with Celiac Disease or extreme gluten sensitivities.
With its nutty, buttery sweetness, KAMUT flour is renowned for the delicious taste that it lends to whole wheat breads, baked goods, and more
With all of its rich history and health benefits, it's our whole wheat go-to. It’s why we’ve said it before and we’ll say it again: ancient wheat is hard to beat.
Other Common Questions on KAMUT Flour
Is KAMUT the same as wheat?
While KAMUT is a form of wheat, it is different from modern wheat varieties in a few key areas. First, it’s nutritional profile is more impressive than modern wheat as it is higher in protein, fiber, and micronutrients. The gluten found in KAMUT is also different from that in modern wheat, which many gluten-sensitive bakers find is more easily digestible. Lastly, whereas modern wheat varieties have undergone various hybridization and change over time, KAMUT Is an ancient grain that is non-hybridized, unmodified, non-GMO, and organically grown.
Is KAMUT flour gluten-free?
KAMUT flour certainly contains gluten. It is not gluten free. However, the gluten in KAMUT flour is different from that found in modern wheat. Many individuals with sensitivities to modern wheat report being able to consume MUT flour with no difficulty, making it an excellent alternative to modern wheat. Please note that while KAMUT flour's gluten content is different from that of modern wheat, it contains gluten and is not fit for those with Celiac Disease or extreme gluten sensitivities.
Margherita pizza made with KAMUT flour
A stack of KAMUT flour tortillas
Is KAMUT flour good for you?
We'd say so! KAMUT flour is an impressively nutrient-rich flour option. It has a more complex and comprehensive nutritional profile than that of traditional wheat flour. There is evidence that KAMUT flour has far-reaching benefits, including anti-inflammatory benefits, gut health improvements, relief from Irritable Bowel Syndrome (IBS), and more3,4.
What can I substitute for KAMUT flour?
KAMUT flour has secured a sacred place in our pantry. However, if you’re having trouble finding KAMUT (or maybe your KAMUT is still enroute), here are some potential alternatives:
Whole Grain Wheat Flour
What can I make with KAMUT flour?
We have found KAMUT flour to be great for breads, including anything from flatbread to sourdough loaves. We have also found it to be great for muffins, scones, tortillas, and cookies.
We find that most wheat flour recipes can be would benefit from KAMUT. Check out some of our KAMUT flour favorites in our our blog post on our picks of the top KAMUT flour recipes across the web.
Now, a question for you! Do you have a favorite recipe with KAMUT flour?
Let us know! We like to post our favorite recipes on our site. If we post yours, we'll give you props as the creator and will link to your blog or personal website (if you have one)!