Are you tired of the same old all-purpose flour and looking to experiment with some new and healthy flour options? Look no further than oat flour and kamut flour!
These two ancient grains are making a comeback in the culinary world, thanks to their numerous health benefits and versatile uses. But which one is the better choice?
In this comprehensive guide, we’ll take a deep dive into oat flour vs kamut flour, exploring everything you need to know about these two nutritious and delicious flours. Let’s get started!
Comparing oat flour vs kamut flour
|Oat flour||Kamut flour||All-purpose flour|
|Common Allergens||None||Wheat, gluten||Wheat, gluten|
|Liquid absorbency||High||Medium (slightly higher than all-purpose)||Medium|
|Pantry shelf life (unopened/sealed)||2 months||6 months||6-8 months|
|Best for||Pancakes, muffins, cookies, fruit crumbles and crisps||Pizza crust, bread, rolls, pancakes, waffles, and pastries, tortillas, and flatbreads||Non-yeast recipes, cookies, biscuits, and some breads|
Differences between oat flour and kamut flour
Oat flour and kamut flour are both ancient grains, but here’s how they’re different: Oat flour is made by grinding whole oats into a fine powder, while kamut flour is made from the ancient grain Khorasan wheat.
One of the main differences between oat flour and kamut flour is their gluten content. Oat flour is naturally gluten-free, making it a great choice for those with celiac disease or gluten sensitivity.
Kamut flour, on the other hand, is not gluten-free and contains a higher amount of gluten than modern wheat flour. This makes kamut flour a better choice for baking bread and other baked goods that require a higher gluten content for structure and texture.
Baking with oat flour vs kamut flour
When it comes to using oat flour in baking, it’s great for making gluten-free treats like cookies, muffins, and quick breads. However, it’s important to note that because oat flour doesn’t contain gluten, it can be difficult to achieve the same texture and rise as you would with wheat flour. To counteract this, some recipes might call for a blend of oat flour and other gluten-free flours like rice flour or potato starch.
Kamut flour, on the other hand, can be used in a similar way to wheat flour and is great for making bread, pizza crusts, and pastries. Because it does contain gluten, it can produce a chewier, more elastic texture that’s ideal for these types of baked goods. Kamut flour also has a slightly sweet, buttery flavor that can add a unique taste to your baked treats.
So, if you’re looking to make gluten-free baked goods, oat flour is a great choice. But if you’re not worried about gluten and want to experiment with a different type of flour, kamut flour is a great option for making breads and pastries with a unique flavor and texture.
Ingredients in oat flour vs kamut flour
Oat flour is made by grinding whole oats, which means that it contains only one ingredient – oats! This makes it a simple and straightforward option for those who prefer to use minimally processed ingredients in their baking.
Kamut flour, on the other hand, is made from the ancient grain kamut, which is a relative of wheat.
Oat flour and kamut flour nutritional facts
|Per 1/4 cup serving||Oat flour||Kamut flour||All-purpose flour|
|Glycemic index score||44||40||85|
Oat flour is a good source of soluble fiber and vitamins and minerals such as iron, calcium, and magnesium.
Kamut flour is higher in protein than oat flour and all-purpose flour. It also contains higher levels of certain vitamins and minerals including selenium, zinc, and magnesium. Plus, it has lower glycemic index than oat flour and all-purpose flour, which means it can help regulate blood sugar levels.
Oat flour vs kamut flour storage
Oat flour is a whole-grain flour that is made by grinding whole oats, so it can spoil more quickly than other types of flour. To keep oat flour fresh, it’s best to store it in an airtight container in a cool, dry place such as a pantry or cupboard. Oat flour can be stored for up to three months at room temperature, but it’s best to use it within a month or two for optimal freshness.
Kamut flour should be stored in an airtight container for up to six months at room temperature, but it’s best to use it within a few months for optimal freshness.
Oat flour vs kamut flour: Everything you need to know
When it comes to choosing between oat flour and kamut flour, there are several factors to consider. Oat flour is a gluten-free option that is high in fiber, making it a great choice for those who want to make healthier baked treats. However, because it doesn’t contain gluten, it can be difficult to achieve the same texture and rise as you would with wheat flour.
Kamut flour, on the other hand, is a wheat-based flour that contains gluten and is higher in protein and certain vitamins and minerals compared to wheat flour. It has a unique sweet, buttery flavor that can add a delicious taste to baked goods.
It’s difficult to say if kamut is better than oats as they both have unique nutritional profiles and potential health benefits. However, kamut is a good source of protein, fiber, and minerals, while oats are rich in beta-glucan, a type of soluble fiber that has been linked to various health benefits.
In terms of overall health benefits, oat flour is healthier than wheat flour due to its higher fiber content and lower glycemic index. Oat flour is also gluten-free, making it a good option for people with gluten sensitivities or celiac disease.
It’s difficult to say if kamut flour is the best as there are many different types of flours available, each with their own unique nutritional profile and potential health benefits. However, kamut flour is a good source of protein, fiber, and minerals, and may be a good option for those with wheat sensitivities or allergies as it is a non-hybridized ancient grain.