Posted in Healthful Eating and Living
Cooking and Baking with Grains: Kamut
Over the next 30 years the grain went in and out of interest. From the mid 80Â’s and onward the interest began to pick up and more and more grain was planted not only here in the
From the mid 1990Â’s until now more and more products have been produced using Kamut, with cereal being a very popular use of the grain. The grain is now commonly found in health food stores and co-opÂ’s.
Nutritionally speaking, Kamut is higher in many vitamins, minerals and nutrients than wheat. It has anywhere from 20 to 40% more protein than wheat. Kamut is also low on the glyclemic index. Due to its hypoallergenic properties many people with wheat allergies find Kamut to be an excellent substitute for wheat.
Kamut has a buttery taste that is sweeter than most wheat varieties. You can use Kamut in place of both hard and soft wheat in your baking. If you are baking bread with Kamut keep in mind that it is lower in gluten than hard wheat and your bread may be denser than usual; however you can add a bit of gluten flour to your bread recipe (1 to 2 T per loaf) to help with this if you desire. Your quick bread type recipes (cakes, muffins, cookies, etc.) need no other changes.
