Kamut flour has been making waves lately as a healthier alternative to all-purpose flour. Kamut is an ancient grain that’s known for its nutty flavor, high protein content, and digestibility.
But is kamut flour better than all-purpose flour for baking and cooking? Let’s take a closer look at their unique differences so you can choose the right one for you!
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 the type of grain they are made from. All-purpose flour is typically made from a blend of wheat varieties, whereas kamut flour is made from a specific type of ancient wheat grain called kamut or khorasan. Kamut is believed to be an ancient relative of modern wheat that originated from Egypt. Egyptians also loved garlic, so I think they know what they were doing.
Kamut flour has a unique nutritional profile, with higher levels of protein, fiber, and certain minerals than traditional wheat. Despite containing gluten, some individuals who have gluten sensitivity find kamut flour easier to digest than other types of wheat-based flours (similar to spelt flour). Of course, if you have a gluten allergy, go with a gluten-free flour like coconut flour instead.
These two flours also taste quite different. Kamut has a nuttier flavor and denser texture than all-purpose flour, which can add depth and richness to baked goods. On the other hand, all-purpose flour has a more neutral taste, making it ideal for recipes that require a milder flavor profile.
Baking with kamut flour vs all-purpose flour
Due to its higher protein content, kamut flour can produce a denser texture in baked goods compared to all-purpose flour, which has less protein. This can be an advantage in recipes that require a more substantial texture, such as bread and pizza dough.
All-purpose flour produces a lighter and fluffier texture, making it a better choice for cakes and pastries. However, all-purpose flour is VERY versatile and can be used for pretty much anything, from cookies to bread and thickening sauces.
Kamut flour also absorbs slightly more moisture than all-purpose flour. Because of this, baking recipes that call for all-purpose flour may need to use more liquid when substituting kamut flour.
Ingredients in kamut flour vs all-purpose flour
The only ingredient in kamut flour is khorasan wheat. Stay away from a lot of added chemicals or preservatives, as this probably isn’t the best quality kamut flour! Unlike all-purpose flour, kamut flour is not refined or bleached.
All-purpose flour contains a blend of hard and soft wheat and may also contain additives depending on the brand and type. The most common additives are folic acid (a synthetic form of folate), enzymes to improve dough elasticity and bread texture, and ascorbic acid, which acts as a dough conditioner to improve gluten development and volume.
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 |
Both kamut flour and all-purpose flour are low in fat, unlike flours that are made from nuts like almond flour. What they lack in fats, they make up for in carbohydrates. In other words, they are not very keto-friendly.
Since kamut is a whole grain, kamut flour contains all the parts of the grain, including the bran, germ, and endosperm, which means it is a rich source of fiber, protein, and minerals such as selenium, zinc, and magnesium.
In general, kamut flour is digested more easily and slowly, so it won’t spike your blood sugar – note its glycemic index is less than half that of all-purpose flour!
Kamut flour vs all-purpose flour storage
Because of its higher nutrient content, kamut flour can spoil more quickly than all-purpose flour if not stored properly. When stored in a cool, dry place, kamut flour can last for up to 6 months.
All-purpose flour has a slightly longer shelf life than kamut flour and is less likely to go rancid. It can stay fresh for up to 8 months if stored properly. If you have the room, it’s best to store your flour in the refrigerator or freezer to keep it fresh for as long as possible!
The verdict: Is kamut flour better than all-purpose flour?
At the end of the day, it’s up to you to decide which type of flour is best for your needs. If you’re looking for a richer flavor and more nutritional profile, then kamut may be the better option for you. However, if you prefer a lighter texture and taste, then all-purpose flour is still a good choice.
So, while I prefer kamut flour as a healthier and more flavorful alternative to all-purpose flour for things like flatbreads and pizza, it’s not as versatile as all-purpose flour, which can be used in a wider range of recipes.
FAQ
Kamut flour is made from an ancient grain called khorasan wheat, while all-purpose flour is a blend of hard and soft wheat. Kamut flour has a higher protein content and more nutrients than all-purpose flour.
Yes! Kamut flour is a good choice for baking, especially for bread and pasta, due to its high protein content, nutty flavor, and ability to create a dense and chewy texture.
Yes, kamut flour has a distinct nutty and buttery flavor compared to all-purpose flour, which has a milder taste.
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