Tag: Kamut bread

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.

With a glycemic index (GI) of around 45 for the flour, kamut is classified as a low-GI food. This means that kamut bread, when made with whole kamut flour, generally does not cause the rapid blood sugar spikes associated with bread from refined flours, addressing the question of what is the GI of kamut bread.