Kamut is a unique grain. I consider it a 'wheat' as it looks like wheat and contains gluten. In fact, I think this is very similar to the wheat found 5000 years ago before man started to 'change' the grains for the 'better'. Kamut is not a high gluten grain, but yet it has enough gluten that you can make bread using just Kamut. From what I have found, it is always organic! So if you eat Kamut, you pretty much know you are eating an organic product.
Kamut is highly digestible. Kamut contains more B1, B2, niacin and vitamin E than your standard wheat. It is also higher in calcium, iron, magnesium, phosphorus, potassium, sodium, zinc and copper than wheat.
The flavor of Kamut is excellent...think nuts and butter.
Only let your bread rise once if it is the only grain in the bread.
And you need to remember that this is a heavy grain, so either cut back on the amount of flour you use or add some liquid. It is even heavier than red wheat in my opinion, so don't use this for cakes or any other bake good that you would prefer to be 'light'.
My favorite Kamut recipe: Mush! Yep, crack the grain, add milk and spices and cook over a medium low heat. A perfect breakfast on a cool morning!
