Kamut

Kamut is twice as large as modern wheat.

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What Is Kamut?

 Kamut is an ancient variety of wheat that was rediscovered in the early 1900’s. It can be used in recipes just like you’d use wheat, but it doesn’t rise quite as well as wheat in yeast or sourdough breads. Kamut is a registered trademark of a grain called khorasan wheat.

All wheat belongs to the genus Triticum. From there, different varieties of wheat can be grouped into three categories based on their number of chromosomes. Diploid wheat (14 chromosomes) is very rare. The only known example of this type is einkorn, which was found in 4000 year old tombs of the Egyptian Pharaohs.

Tetraploid wheat (28 chromosomes) is more common. This includes ancient varieties such as emmer and khorasan (KAMUT® brand wheat), and durum wheat, which is commonly used to make pasta. So Kamut is more closely related to durum wheat than to bread wheat, which is why it doesn’t rise very well in yeast breads.

The most common wheat is hexaploid wheat (42 chromosomes) including spelt, as well as both hard and soft wheat varieties.

 Kamut and wheat sensitivities

 Because Kamut is a tetraploid wheat, many people with sensitivities to common wheat (a hexaploid) find they are able to tolerate Kamut in their diets. Kamut does, however, contains gluten, so it is not recommended for people with celiac disease.

All khorasan wheat being sold under the trademark KAMUT® is organic. Our Kamut is available in 50 pound bags. If you are interested in storing Kamut in pails, please read Successful Wheat Storage.

How much wheat should I buy?
Milling your own grain
Wheat FAQ’s
Which wheat for what?
Whole Wheat Bread Cookbooks

 

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