What is Kamut? And What Are We Supposed to Do with It?

What is Kamut Video — Watch the What is Kamut video

So what is Kamut? Kamut, or Khorasan Wheat – nicknamed The Pharaoh’s Grain – is an ancient grain that is a nutritious source of fiber, iron, and protein. Although it is a relative to modern-day wheat, it is lower in gluten and can be – for some people – easier to digest than the wheat commonly consumed today.

How do I Cook with Kamut?

You can cook Kamut in a similar manner as any other grain. Add 1 cup of grain to 3 cups of boiling water. Then simmer grain for about 60 minutes until chewy but tender. It can be tossed with butter for a great side dish in place of rice or other grain.

How to I Bake with Kamut?

You can also mill Kamut grain into flour to use to bake sourdough bread or yeasted bread. Plus, you can bake quick breads and muffins with this flour as well.

Since it’s lower in gluten, the rise will be less than that of flours higher in gluten. However, the nutritional value will be greater than breads or other baked goods made with modern-day wheat flours.

Whole Grain, Sprouted, or All Purpose?

You can certainly mill Kamut and bake with the flour as is. Or, if you want, you can soak and sprout the grain and make your own sprouted flour at home.

But you have another option as well. You can grind your grain and turn it into All Purpose Flour and then bake with it. This will create a lighter baked good. In a previous video, I showed you how to make All Purpose Einkorn Flour, but the technique is the same to make All Purpose Kamut Flour.

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Mary's Nest says

October 17, 2019 at 7:01 pm

Hi Charles,

Thanks so much for your comment. And congratulations on your fabulous weight loss!

As to kamut, you would cook it as you cook any grain. I would recommend bringing 2 cups of water to a boil, add 1 cup of kamut, turn the heat down to low and let it simmer for at least 30 minutes or until tender. Hope this helps.

BTW – Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.

Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

Comments

Charles Sullian says

October 10, 2019 at 10:40 am

I am a novice at health foods but I have decided to go “healthy” and eat only fresh veggies, fruits and a 4oz portion of protein. Ive lost close to 80 pounds in 4 months so Im hooked. I currently use quinoa a lot but want to learn more about using different items that tout the virtues of healthy eating habits. Kamut has just been introduced to me. My neighbor made a dish with Kamut and I love the nutty taste. I don’t eat bread so I probably won’t bale with it but I am very interested in the Mediterranean diet foods and I think it fits well in this lifestyle. Can you suggest uses and cooking methods for kamut?

- Mary's Nest says
  
  October 17, 2019 at 7:01 pm
  
  Hi Charles,
  
  Thanks so much for your comment. And congratulations on your fabulous weight loss!
  
  As to kamut, you would cook it as you cook any grain. I would recommend bringing 2 cups of water to a boil, add 1 cup of kamut, turn the heat down to low and let it simmer for at least 30 minutes or until tender. Hope this helps.
  
  BTW – Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
  
  Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.