Kamut® flour is a wheat flour, made from the ancient durum wheat relative. Consumers will generally not find this flour in a local grocery store, but it can be found in many natural foods and specialty stores, where it is sold by a variety of companies. This flour is generally considered to be an excellent option, since the grain is hardy and pest-resistant and can, in many cases, be grown organically with greater ease than traditional wheat.
Bakers can substitute this flour for any recipe calling for wheat flour. When he does so, he’ll be adding lots of extra protein, amino acids, and a higher lipid content. It’s a less starchy flour and also drier. When stored in the refrigerator, it has less tendency to turn rancid and usually outlasts the shelf life of traditional wheat.
The protein content of Kamut® flour attracts bakers and food manufacturers. On average, this flour has 40% more protein than does regular wheat flour, and most people find it more satisfying and filling in baked goods because of its higher lipid to carbohydrate ratio. It’s healthier in many other ways, and its taste is sweeter.
Most wheat flour has at least a bitter aftertaste, which Kamut® lacks. Cooks can therefore reduce or completely eliminate sugar in recipes calling for flour, which provides overall healthier baked goods. It can be used in waffles or pancakes, for instance, and diners may get to add a little extra syrup to them, because these recipes won’t require sugar to mask the taste of the wheat.
Another benefit of this flour is that it can often be tolerated by people who are sensitive to wheat or who have wheat allergies — although it's not appropriate for people with allergies or sensitivities are severe. Consumers who have concerns should should check with a medical professional before trying it. Surprisingly, about 70% of people with allergies to wheat tolerate Kamut® flour well.
Since Kamut® is still considered a specialty grain, it is more expensive than traditional wheat flour, even organic varieties. Consumers who purchase non-organic flour may save a little money, but it is still a pricier alternative.
Cost is clearly not the only incentive toward purchasing this flour, and most users say that the nutritional value of the flour and its delicious taste make a little extra cost far worth it. Bakers who want to save a little money could even try a 50/50 split between Kamut® and traditional wheat. This blend will still add more protein and greater vitamin content to baked goods.