With a buttery flavor, and chewy texture, this golden grain is twice the size of wheat and closely related. Unlike wheat, this grain has not been altered by modern plant breeders., resulting in a more nutritious food. Kamut is the only grain that has been trademarked with growing rights . The entire U.S. crop propagated from only a pint of seeds. So versitle to use, however, the gluten content is a bit shy to stand alone in yeasted bread. This grain is one of my favorite.
20 cents a serving at $2.00 per lb.
1 lb = 2.2 cups dry = 5 cups cooked = 3 cups flour
1 cup grain to 3 cups water
Simmer 45 minutes or Pressure 15 minutes on high, natural release.
Strain and rinse.
-Whole - indefinitely in an air tight container in a cool, dry place.
For long term storage freeze for 48 hours before storing.
-Flour - up to 2 weeks in an air tight container, or freeze up to 1 year.
-Cooked - refrigerate for up to 10 days, or freeze up to 6 months.
-Cooked grains can be used by adding to soups and salads.
-Crack grains in blender and cook to make a great hot breakfast cereal.
-Cooked cracked kamut adds chewy-ness to breads.
-Flour may be used in place of white flour for any non yeasted recipe.
-Substitute up to half flour in yeasted recipes or add wheat gluten to make bread.
-Flour can be used for homemade pastas.-Whole grains can be sprouted.
Nutritional Value per 100 grams (3.5 oz)
Total fat 2.0 g
Dietary fiber 9 g
Protein 15 g
Carbohydrate 70 g
Thiamin 0.6 mg 39%
Riboflavin 0.2 mg 10%
Niacin 6.4 mg 32%
Vitamin B6 0.3 mg 13%
Iron 4.4 mg 25%
Magnesium 134 mg 34%
Phosphorus 386 mg 39%
Potassium 446 mg 13%
Zinc 3.7 mg 25 %
Copper 0.5 mg 26%
Manganese 2.9 mg 143%
Selenium 69.3 mcg 99%