Friday, May 8, 2009

One Grain at a Time

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

To Cook:
1 cup grain to 3 cups water
Simmer 45 minutes or Pressure 15 minutes on high, natural release.
Strain and rinse.

To Store:
-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.

To Use:
-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)
Calories 337
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%


  1. We LOVE kamut. I usually sprout it first and use it in combination with sprouted spelt.

  2. Can I just say I LOVE your blog? I need more recipes! I love cooking with "real" food, but you are right - it's hard to find recipes out there that are healthy. Thanks for taking the time to post all this great information!

  3. Please, please, please write about sprouted spelt flour! I just found it at my local store being sold by Shiloh Farms and I need some recipes. Plus, I'd love to hear if anyone else has tried it.

  4. Julie, I am not a user of sprouted spelt flour. I like to grind my own flour, and do not feel the benefits outweigh the expense of buying/storing this flour. If you have some kind of intolerance to wheat/spelt and need an alternative, this one is great because it is easier for your body to break down.

    Sprouting your own spelt is a very nutritious option and you can add it to breads for the same health benefits of the flour. However, sprouting biggest benefit comes when eating it raw. Sprouted spelt flour is rinsed with 155 degree water and dehydrated at 110 degrees, which essentially cooks the sprout making the health benefits over whole spelt flour negligible.

    If you are using sprouted spelt flour it is simply substituted, equal portions for any other flour in a recipe.

  5. Where is the best place to buy kamut cost wise? -Cindy

  6. The Good Apple has good prices on grain in general.

  7. I love sprouting Kamut. It tastes like cucumbers and is really fresh tasting in the winter on sandwiches and burgers.


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