They are also obsessed with the digestibility of products, sometimes to the point of hyperbole. There are many pizzerias in Italy that push pizza produced with Kamut R flour as an alternative to gluten-free flour for those with intolerances.

This still strikes me as potentially irresponsible on their part, but it's all about how you do it I suppose. There are, of course, others in the industry on the opposite end. These skeptics, if you will, are the ones who have called it simply a grano duro substitute with great "American" marketing.

I have no personal experience with Kamut R brand, and I wanted to hear some other opinions before trying it. The grain is "more digestible" through anecdotal evidence - research is being undertaken to understand why but there is also the position that people find it is easier to digest because they are eating a higher quality, less processed food.

A lot of research is being done on Celiac Disease and gluten intolerance - Celiac Disease is a serious condition that can lead to death - It is not well understood or easy to diagnose.

Since I am not a doctor, I suggest directing inquiries to health professionals. The term more digestible or perhaps better, more easily digested, in itself is relational. If you normally eat highly processed food loaded with fat and sodium and then switch to a healthy meal with whole grains and vegetables, you probably will find the second meal to be more digestible and you will feel better.

I know for myself, if I have a donut or some other fat-laden food - I will wake up with greasy skin. That doesn't mean I never eat these foods, it just means I eat them in moderation, because I really don't like waking up with a greasy face.

And you are correct different leavening techniques could contribute to having a better experience digesting bread. I am sure there are all kinds of studies. But before digging too deep, it should be recognized that roasting, boiling, baking, grinding, drying, fermenting, and other processing methods are done in part to make food more digestible and of course in some cases for storage purposes as well.

I should absolutely have used the term more easily digested, it makes more sense. My understanding is that whole grain flour is often more easily digested than white flour, because of the enzymes and amino acids that are often removed during the refining process.

These enzymes are located in parts of the grain which are removed, thus aren't present in refined flour. One Italian mill, Molino Quaglia, has actually developed a method where they mill their flour by stone, while still using modern technology to achieve certain levels of refinement.

The stone milling process also allows them to make a whole wheat flour which actually uses the entire grain, retaining the natural oils and enzymes present in the parts of the grain which are often removed. I'm sure they aren't the only ones in the world doing it, but I've toured their mill, and it seems to be quite the process.

It would also hold true that all types of wheat, thus all types of flour are not created equal. Some will naturally have more enzymes and such than others. I suppose this could be where Kamut R brand khorasan wheat comes in. It's also been explained to me that the acids which build up during the leavening of the dough help our bodies to then break the down the gluten structures upon consumption.

A biga, for example, not only adds distinct flavors and crunchiness, but it also helps to speed up the digestion process. Surely there are other ways to render a product more easily digested.

I am also referring to the feeling of being bloated we have after eating pizza when I refer to the "digestibility" of a pizza or bread. It just doesn't sit in your stomach the same if it is leavened for 24 hours or a preferment is used. I should also note that my social science degree means I've never studied organic chemistry, and I could have major flaws in my reasoning.

My experience in the pizza industry is also relatively limited, so everything I say is subject to error. Do you trust stone milling? I don't. I read that tiny fragments of stone can end up in the flour and damage the teeth. Moreover stone milling overheats the flour. I trust stone milling from this mill, yes.

I've never heard of anyone finding any stone fragments, and I've been to their mill. They've managed to integrate the stone milling process into quite the technologically advanced milling system.

I believe they say they avoid overheating by using air and also briefly milling it multiple times, always removing the flour which has reached the desired state, but I could also have completely misunderstood. Below I'll link their English site if you'd like more information.

I'm sure that they have a distriubtor out of NY, but I don't know who it is. Their flours are very flavourful when compared to the traditional Italian tipo 00, 0, or even 1 flours. Their whole grain tipo 2 , Petra 9, is really out of this world.

I can tell you that these flours, along with sourdough, make mind blowingly flavorful bread. I should also be noted that these flours cost more than most other Italian flours in Italy. They can also be more difficult to work with than normal Italian flour, especially for those looking for a weaker flour.

I don't think it's a legitimate claim. I suppose the take away here is that it's all relative, be it a potential super food in Kamut R brand products, stone ground flour using 'ancient, yet adanced techniques,' wood fired vs gas vs eletric ovens, or any other variable thing.

If you want benefits of a wholegrain flour for someone who has gluten intolerances then try Einkorn. This is the only Wheat grain that I know of that could be beneficial for this purpose. Einkorn, along with Emmer Farro , is the most ancient form of Wheat that has not been hybridised.

In other words - wheat in its purest form. The gluten is weak which makes it more tolerable and as with many ancient grains has many more health properties than modern wheat. It is difficult to work with but once you get the hang of it Einkorn produces a delicious, more savoury, bread. The dough is stickier don't make the mistake of adding more flour to counterbalance this and has a shorter rising time than wheat.

Because of the weaker gluten, if you proof it too long, it will collapse. My advice is a higher hydration than your normal loaf and a quick rising time. You'll have a delicious, healthy bread which will be better for gluten intolerance. However, those with coeliac disease, should NOT have it.

Khorasan, from what I understand, is also another form of ancient wheat. The benefits are very much the same as others e. Generally the less hybridised forms of wheat have more nutrients and are better tasting. I'm attempting to bake Khorasan for the first time this weekend.

Any advice? Skip to main content. You are here Home » Forums » General Discussion and Recipe Exchange » Ingredients.

June 18, - am. Hi all, I've been hearing a lot of mixed things about Kamut lately, and I was wondering if anyone can help me with some of the differences between Kamut and grano duro, which I believe we call durum in America?

Jun 18 - am. Kamut is variety of durum wheat and whoever recommends it for gluten intolerances is a criminal. As far as a sub for wheat?

It IS wheat-just an older variety. Does it have miraculous healing powers? Looking for inspiration on how to incorporate Kamut into your meals? Here are a few recipe ideas to get you started:. As the demand for ancient grains continues to rise, Kamut products are becoming more readily available.

Many health food stores, specialty grocery stores, and online retailers offer a range of Kamut-based products, including flour, pasta, and cereals. Sustainability is an important aspect of our food choices, and Kamut has its part to play.

Compared to conventional wheat, Kamut is often cultivated using organic farming practices. Additionally, its ability to grow in diverse climates with less water makes it an environmentally friendly choice.

In this section, we explore the differences between Kamut, modern wheat, and other ancient grains, highlighting the unique qualities that make Kamut stand out. Kamut is more than just an ancient grain; it is a treasure trove of nutritional benefits and culinary possibilities.

Whether you are looking to enhance your digestive health, support heart wellness, or diversify your diet, Kamut deserves a place on your plate.

So, explore the world of Kamut and enjoy the health and flavor it brings to your meals. Is Kamut suitable for individuals with celiac disease? No, individuals with celiac disease should avoid Kamut due to its gluten content. Kamut is not a safe option for those who require a strict gluten-free diet.

Can Kamut be used as a substitute for wheat flour in baking? Yes, Kamut flour can be used as a substitute for wheat flour in baking. However, it has different gluten characteristics, so it may require adjustments to the recipe for optimal results.

Does Kamut have any specific allergenic properties? While Kamut is not a common allergen, some individuals may have an allergic reaction to it. If you have known allergies or sensitivities, it is advisable to consult with a healthcare professional before incorporating Kamut into your diet.

How does Kamut compare to quinoa in terms of nutritional value? Both Kamut and quinoa are nutritious grains. While quinoa is a complete protein source, Kamut offers a different set of nutrients, including higher levels of certain minerals and B vitamins.

Adding variety by incorporating both grains can contribute to a well-rounded diet. Are there any potential side effects of consuming Kamut? For most people, consuming Kamut is safe and well-tolerated. However, individuals with specific health.

We are located in Fort Benton, Montana, about 40 miles northeast of Great Falls just off Highway Fort Benton, MT FOLLOW US. Toggle Navigation Store Cart. The large wheat grain originated in the Fertile Crescent region that reached from Mesopotamia to Egypt, but it had fallen out of modern cultivation for a long period of time before its rediscovery.

Though it is available in many places around the world, Khorasan wheat is only commercially grown in Montana and Canada. Kamut International established high standards for the cultivation of Khorasan wheat under the Kamut trademark in order to preserve its purity and to ensure it is grown organically.

Kamut Khorasan is an excellent way to up your intake of whole grains. This ancient wheat variety is also higher in protein and many minerals than modern wheat varieties. Although it is not recommended for people with celiac disease who must avoid the gluten found in wheat, many people with wheat sensitivities report tolerating Kamut better than wheat.

Kamut is very versatile, and is included in a variety of food and beverage products. These range from breads and pasta to cereals, snacks, pastries, crackers, beer, grain coffee, green foods and even wheat drinks.

With a rich, nutty flavor, Kamut berries or bulgur can be used in soups, salads, side dishes and main dishes. The flour can be used as a substitute for all-purpose or whole wheat flour in baking.

This magical wheat also is a great source of niacin, phosphorus, and thiamin. Use Kamut flour as a replacement for all-purpose wheat flour. The nuttiness of the Kamut grain adds a subtle flavor to your baked goods, so try swapping out some or all of the flour in a recipe for Kamut Khorasan wheat.

Just be sure to be mindful of the flour density, as changing this ratio can lead to a slightly different texture results. Mix Cooked Kamut Grains into a Salad.

Cooked Kamut is similar to wheat berries, so try adding some to a delicious salad for a nutty, healthy, tasty serving of whole grains. Cook as a Side Dish.