Kamut flour is made from an ancient wheat variety that’s been around for thousands of years, and it’s packed with nutrients and protein. But is it better than all-purpose flour?
In this article, we’ll take a closer look at kamut flour vs all purpose flour, their benefits, and how you can use them in your favorite recipes. Let’s jump in!
Comparing kamut flour vs all-purpose flour
| Kamut flour | All-purpose flour | |
| Substitution ratio (vs all-purpose flour) | 3:4 | N/A |
| Gluten-free? | No | No |
| Keto-friendly? | No | No |
| Paleo-friendly? | No | No |
| Common Allergens | Wheat, gluten | Wheat, gluten |
| Liquid absorbency | Medium (slightly higher than all-purpose) | Medium |
| Pantry shelf life | 6 months | 6-8 months |
| Best for | Pizza crust, bread, rolls, pancakes, waffles, and pastries, tortillas, and flatbreads | Non-yeast recipes, cookies, biscuits, and some breads |
Differences between kamut flour and all-purpose flour
The biggest difference between kamut flour and all-purpose flour is that they are made from different types of wheat varieties. Kamut flour (pronounced kah-MOOT) is made from a specific ancient wheat variety called khorasan wheat, while all-purpose flour is a blend of various types of soft and hard wheat.
Both kamut flour and all-purpose flour contain gluten, but some people with gluten sensitivities may be able to tolerate kamut flour better than other types of wheat flour because it has a different type of gluten protein compared to modern wheat varieties. Specifically, kamut flour contains a higher proportion of gliadin to glutenin, which may be easier to digest for some individuals. However, it’s important to note that kamut flour is NOT gluten-free and may still cause a reaction in people with celiac disease or severe gluten allergies.
Due to the higher protein and fiber content in kamut flour, it can absorb more moisture during the baking process compared to all-purpose flour. This means when you substitute, you’ll need less kamut flour to reach the same consistency as all-purpose flour. For example, if the recipe needs 1 cup of all-purpose, use ¾ cup of kamut instead.
Baking with kamut flour vs all-purpose flour
Because kamut flour has a different gluten structure compared to all-purpose flour, it produces a denser and heartier texture, while all-purpose flour produces a lighter and fluffier texture.
Due to its unique gluten structure, kamut flour is better suited for dense bread and pasta recipes, while all-purpose flour can be used in a wider range of baked goods, including cakes, cookies, and pastries.
Kamut flour has a nutty and buttery flavor, which compliments honey, nuts, cinnamon, and fruits such as apples, pears, and bananas. All-purpose flour has a more neutral flavor that can go with anything, but it also doesn’t add any extra flavor.
Ingredients in kamut flour vs all-purpose flour
The only ingredient in kamut flour should be 100% whole-grain khorasan wheat.
The main ingredients in all-purpose flour are wheat flour, niacin, iron, thiamin, riboflavin, and folic acid. All-purpose flour may also contain other additives such as malted barley flour, enzymes, and vitamin C.
Kamut flour and all-purpose flour nutritional facts
| Per ¼ cup serving | Kamut flour | All-purpose flour |
| Calories | 110 | 120 |
| Carbs (g) | 21 | 24 |
| Fiber (g) | 5 | 1 |
| Fat (g) | 0.5 | 0.5 |
| Protein (g) | 5 | 4 |
| Glycemic index score | 40 | 85 |
Compared to all-purpose flour, kamut flour contains more protein, fiber, and minerals than all-purpose flour. Kamut flour is a good source of magnesium, selenium, and zinc, while all-purpose flour is a good source of iron and folate.
Kamut flour also has a lower glycemic index than all-purpose flour, which means it causes a slower and more gradual rise in blood sugar levels after consumption. Of course, if you want a really low glycemic index flour, it’s worth looking at almond flour!
Kamut flour vs all-purpose flour storage
Both kamut flour and all-purpose flour can be stored in an airtight container at room temperature, but kamut flour has a shorter shelf life than all-purpose flour due to its higher oil content. Kamut flour can last for up to 6 months if stored properly, while all-purpose flour can last up to 8 months or longer. It’s best to store both flours in a cool, dry place away from heat and moisture to maintain their freshness.
Kamut flour vs all-purpose flour: Which is better?
Kamut flour is a good option for those looking for a healthier, whole-grain alternative with a unique nutty flavor, while all-purpose flour is a versatile and commonly used flour that can be used in a wide range of recipes.
Personally, I prefer kamut flour for adding depth to baked goods, especially muffins, pancakes, and waffles…but it’s also versatile enough to use for pizza dough and pasta. For another healthy alternative to all-purpose flour, see coconut flour vs kamut flour!
FAQ
Kamut flour can be used as a substitute for all-purpose flour using a 3:4 ratio in some recipes, but it may produce a denser and heartier texture, so just keep that in mind. It’s best to experiment and adjust the recipe accordingly.
Kamut flour is made from a specific ancient wheat variety, while all-purpose flour is a blend of various types of wheat. Kamut flour has a higher protein content and more nutrients than all-purpose flour, but it also produces a denser and heavier texture in baked goods.
Kamut flour is good for baking some types of baked goods such as bread, pizza dough, and pasta due to its high protein and gluten content, but it may not work well in recipes that require a light and fluffy texture such as cakes and pastries.
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