Tag: Baking with kamut

Over 6,000 years old, Khorasan wheat—sold under the trademarked name Kamut—is a high-protein ancient grain with a rich history. Many people wonder, "Is Kamut considered wheat?" and the answer is that it is, but with some very important distinctions.

Kamut flour, an ancient grain with a history linked to Egyptian tombs, boasts up to 40% more protein than modern wheat, making it an attractive option for nutritious baking. Its rich, buttery, and nutty flavor sets it apart, but its delicate gluten structure means bakers must approach it differently to achieve desired results. Exploring the properties of Kamut flour is key to unlocking its full baking potential.

Boasting a rich history that can be traced back to ancient Egypt, Kamut, or khorasan wheat, is an ancient grain prized for its nutritional density and unique, buttery flavor profile. For bakers, understanding the properties of this storied flour is the key to creating exceptional baked goods and unlocking its full potential, so yes, you can bake with Kamut flour.