Kamut
One of the most wonderful of all grains, kamut comes form the ancient Egyptian word for wheat. This grain was a staple in the Egyptian lifestyle and was probably one of grains that Joseph stored for Pharaoh. Kamut was re-discovered about 1950 by a farmer from Montana who brought home a handful of kernels form Egypt and planted them on his farm.
Kamut has a rich, deliciously buttery flavor and chewy texture. It is wonderful to use in breads and pancakes. It does contain gluten, but many wheat-sensitive people eat it without any reaction.
Its kernels are two to three times larger than wheat, 30 percent highter in protein, and richer in magnesium, zinc, and vitamin E.
Kamut flakes, similar to oatmeal, are made by heating whole grains and then pressing them flat.
Use kamut flour in pancakes cookies, and pastries. Use whole-grain kamut in salads, soups, and side dishes.
*For nutritional content and recipes see the book "Those Wonderful Grains-2nd Edition," by Chef Brad
Fiber Content: 2.0 grams per 0.5 cup
Kamut has a rich, deliciously buttery flavor and chewy texture. It is wonderful to use in breads and pancakes. It does contain gluten, but many wheat-sensitive people eat it without any reaction.
Its kernels are two to three times larger than wheat, 30 percent highter in protein, and richer in magnesium, zinc, and vitamin E.
Kamut flakes, similar to oatmeal, are made by heating whole grains and then pressing them flat.
Use kamut flour in pancakes cookies, and pastries. Use whole-grain kamut in salads, soups, and side dishes.
*For nutritional content and recipes see the book "Those Wonderful Grains-2nd Edition," by Chef Brad
Nutritional Information
Fiber Content: 2.0 grams per 0.5 cup
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- Kamut Usage and Cooking Times
- Kamut Tips
- Recipes with Kamut
Kamut Usage
Salad |
Soup |
Yeasted Breads |
Pancakes & Pastries |
Cookies & Treats |
Meat Substitutes |
Non-Yeasted Breads & Cakes |
Yes |
Yes |
Yes |
Yes |
Yes |
Yes |
Yes |
Kamut Cooking Times
Cooking Ratio |
Stove Top |
Electric Pressure Cooker |
Stove Top Pressure Cooker |
1:3.0 |
120 Minutes |
20 Minutes |
50 Minutes |
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Versatile Kamut
I adore this grain. Try grinding it into flour and making waffles. It is wonderful. I really like the cooked whole grain in salads. Chewy and tasty, you can't go wrong.
Posole
Stuffed Pancakes
Kamut Fruit Bread Pudding
Multigrain Zucchini Brownies
Holiday Mandarin Orange Grain Salad
Top of the Morning Fruit Salad
Pasta Under Pressure Sausage and Pasta or Chicken and Pasta
Rigatoni Pressure Cooker
Roasted Pear and Kamut Salad
Kamut™ Chinese Salad
Strawberry Asparagus Salad
Cracked Hot Kamut Cereal
Kamut Fruit Salad
Blueberry Kamut Pancakes with Almond Buttermilk Syrup
Whipped Ginger Salad
Cream Cherry Salad
Kamut Caesar Salad
Cracked Kamut Hot Cereal
Kamut Crackery Crust Pizza Dough
Kamut Pistachio Pasta Salad
Kamut Risotto
Stuffed Pancakes
Kamut Fruit Bread Pudding
Multigrain Zucchini Brownies
Holiday Mandarin Orange Grain Salad
Top of the Morning Fruit Salad
Pasta Under Pressure Sausage and Pasta or Chicken and Pasta
Rigatoni Pressure Cooker
Roasted Pear and Kamut Salad
Kamut™ Chinese Salad
Strawberry Asparagus Salad
Cracked Hot Kamut Cereal
Kamut Fruit Salad
Blueberry Kamut Pancakes with Almond Buttermilk Syrup
Whipped Ginger Salad
Cream Cherry Salad
Kamut Caesar Salad
Cracked Kamut Hot Cereal
Kamut Crackery Crust Pizza Dough
Kamut Pistachio Pasta Salad
Kamut Risotto
