What is Kamut Flour?
Kamut, a trademarked name for Khorasan wheat, is an ancient, organic grain that has not been hybridized. It is a distant relative of modern durum wheat and is characterized by its large, humpbacked kernels with a distinctive golden hue. Beyond its robust flavor, Kamut is a nutritional powerhouse, packed with protein, fiber, zinc, magnesium, and selenium. This rich nutritional profile makes it a popular choice for health-conscious bakers looking to elevate the mineral content of their goods.
The Unique Baking Properties of Kamut
Baking with Kamut flour presents a unique set of characteristics that distinguish it from standard all-purpose or whole wheat flours. The most critical aspect is its gluten. While it contains gluten, Kamut's protein structure is more delicate and fragile than that of modern hard wheat. This means it requires more gentle handling and often a different approach to hydration and kneading.
For yeast breads, Kamut's delicate gluten network can be challenging. A dough made with 100% Kamut flour may feel wetter than expected and tends to spread more, often benefiting from being baked in a pan for support. The resulting bread has a tight, soft crumb rather than a very open, airy one. Many bakers find success by blending Kamut with stronger bread flour to balance the delicate gluten with stronger structure, allowing for a better rise and open crumb. An extended fermentation period can also help to strengthen the gluten network.
For quick breads, cookies, muffins, and other baked goods that don't rely heavily on gluten development for structure, Kamut flour performs exceptionally well. It imparts a pleasant, buttery-nutty flavor and contributes to a tender, moist texture. For these applications, it can often be substituted cup-for-cup with all-purpose flour, though a slight adjustment in liquid might be necessary as Kamut is a "thirsty" flour.
Baking with Kamut Flour: A Checklist
- Hydration: Kamut flour absorbs liquid slowly, so use a lengthy autolyse (mixing flour and water) of at least 45 minutes to ensure it is properly hydrated.
- Handling: Handle the dough gently. The delicate gluten tears easily, so avoid aggressive kneading.
- Leavening: For 100% Kamut yeast bread, use a pan to prevent the dough from spreading. Consider blending with a stronger flour for better loft.
- Flavor Profile: The rich, buttery flavor of Kamut is a major asset, especially in baked goods where it can shine.
- Substituting: When substituting, start with 7/8 cup of Kamut flour for every 1 cup of standard wheat flour and adjust the liquid as needed.
- Lower Temperature Baking: Due to its composition, baking at a slightly lower temperature for the first part of the bake can help prevent a dark crust from forming too quickly.
Kamut vs. All-Purpose Flour: A Comparison
| Feature | Kamut Flour (Whole Grain) | All-Purpose Flour (Refined) |
|---|---|---|
| Flavor | Rich, nutty, and buttery | Neutral |
| Gluten Strength | Delicate; forms weaker gluten network | Stronger; forms robust gluten network |
| Protein Content | High (11-15%) | Variable (10-12%), lower than Kamut |
| Fiber Content | High | Low; stripped during refining process |
| Nutrient Density | High in selenium, zinc, magnesium | Lower; nutrients are added back (fortified) |
| Best For | Quick breads, muffins, cookies, enriched yeast breads | General baking, cakes, pancakes, standard bread |
| Texture | Tender, moist crumb; sometimes denser | Light, fluffy, and tender |
| Digestibility | Often easier to digest for those with sensitivities (not celiac) | Varies by individual; can be harder to digest for some |
Best Uses for Kamut Flour in Baking
Kamut flour's unique properties make it an excellent choice for a variety of baking applications. Its rich, buttery flavor is a standout feature that adds depth and complexity to both sweet and savory recipes. Here are some of the best uses:
Cookies and Quick Breads
- Kamut flour's tenderizing effect makes it perfect for cookies, brownies, and muffins. It provides a moist, tender crumb and enhances the flavor with its nutty notes.
- For quick breads like banana or zucchini bread, Kamut adds a wholesome, rich taste that complements the other ingredients beautifully.
Pancakes and Waffles
- The delicate gluten of Kamut flour ensures a light, tender texture in pancakes and waffles. It can be a great way to boost the nutritional value of a breakfast staple without sacrificing taste.
Sourdough and Yeast Breads
- In sourdough or yeast breads, Kamut can be used to add flavor and nutritional density. For a light, fluffy loaf, many bakers use Kamut as a portion of the total flour (e.g., 25-50%), mixing it with a stronger flour like hard red or white wheat. For a denser, 100% Kamut loaf, using a bread pan is recommended to help the weaker gluten structure hold its shape.
Pastries and Crusts
- For a flaky and flavorful pie crust or other pastries, Kamut flour can provide a nutty background flavor that works especially well with fruit fillings or savory tarts.
Conclusion: So, is Kamut flour good for baking?
Yes, Kamut flour is good for baking, but its success depends on understanding its unique characteristics and adjusting techniques accordingly. Its rich, buttery flavor and high nutritional content make it a superior choice for quick breads, cookies, and other tender-crumbed goods. For yeast breads, bakers will achieve the best results by either blending Kamut with a stronger flour to add structure or by adjusting hydration and handling techniques for a denser, 100% Kamut loaf. By embracing its delicate nature and distinct flavor, you can produce wholesome, delicious baked goods that stand apart from those made with conventional flour.
Here is some additional information on baking with whole grains
Additional Considerations
Despite its benefits, Kamut flour is not for everyone. It is a form of wheat and contains gluten, making it unsuitable for individuals with Celiac disease. However, some people with non-celiac gluten sensitivity report being able to tolerate Kamut more easily than modern wheat, though this should be discussed with a doctor. Overall, the verdict is that Kamut is an excellent, versatile ancient grain that rewards bakers willing to learn its specific needs. Its superior flavor and nutrition profile make it a worthy addition to any baker's pantry.
