Grain of the Week: Kamut

Kamut

Kamut® Khorasan wheat is distant relative to modern wheat believed to have originated in the time of King Tut.

  • It is a non-hybridized grain that has eight out of nine minerals, and contains up to 65% more amino acids.
  • Kamut® Khorasan wheat is also higher in lipid and protein. The protein content is significantly higher and it also has a high amount of selenium, giving this grain strong antioxidant properties, which help protect the immune system.
  • Kamut is known to have a natural sweetness, which makes it a great grain for baking.
  • Kamut is used to produce thousands of products including breads, cereals, pastas, pastries, snacks, grain coffee, crackers, beer and drinks.
  • KAMUT flour works well for cookies, biscuits, waffles, pancakes and breads
  • As a wheat, Kamut contains gluten. However Kamut often said to be “easier to digest” because the gluten in kamut is in a slightly different form than that in modern wheat. The lore is that people who don’t “tolerate” wheat can often tolerate kamut.

How to Prepare

When cooking kamut, it is best to soak the grain overnight.

Use three parts water for one part kamut. Once the water has come to a boil, reduce the heat and allow the grain to simmer for 30 to 40 minutes, depending on the tenderness you prefer.

Nutrient Basics

1 cup of Kamut contains: 227 calories, 9.8g protein, 47.5g carbs, 7.4g fiber, 1.4g total fat.

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