Kamut Flour: Uses, Baking Tips, and Substitutes

Unlike modern wheat, kamut has remained largely unchanged over the centuries, making it a popular choice for those looking for a more natural and minimally processed flour.

But what exactly is it? Let’s find out…

What is kamut flour?

Kamut flour is a type of whole grain flour made from an ancient variety of wheat that originated in Egypt and was brought to North America in the 1940s. Its name comes from the Egyptian word for “wheat,” and it’s sometimes referred to as Khorasan wheat.

Commercially, kamut is harvested and then cleaned to remove any debris. The grain is then milled into flour using a stone grinder or roller mill. The resulting flour can be used in a variety of baked goods, from bread to pancakes, and pastries.

What’s the difference between kamut flour and regular flour?

Kamut flour is made from an ancient wheat (khorasan), while regular flour is made from modern wheat varieties that have been more refined/processed.

Kamut flour has a nutty, buttery flavor, and is richer in protein, fiber, and minerals compared to both all-purpose and whole-wheat flour. Regular flour, on the other hand, has a more neutral taste and is often enriched with vitamins and minerals. 

Let’s take a closer look at the primary benefits that kamut flour provides…

Benefits of kamut flour

Kamut is an ancient grain that has not undergone the same hybridization and genetic modification as modern wheat, and some people may find that it is easier to digest. It’s also grown without the use of pesticides or synthetic fertilizers.

Kamut flour is richer in nutrients than regular wheat flour, with more protein and fiber, which can help with digestion, weight management, and overall health. Plus, it’s a good source of zinc, selenium, and magnesium.

Like other whole-grain flours, kamut flour has a relatively low glycemic index – less than half that of all-purpose flour, so it can help with blood sugar regulation as well.

Lastly, kamut flour is higher in gluten than regular wheat, so it’s great for things like bread and pizza dough, giving them a chewy texture and sturdy texture.

Kamut flour nutrition facts

Flour (¼ cup)	Calories	Carbs	Fiber	Sugar	Fat	Protein	Glycemic Index
Kamut flour	110	21 g	5 g	0 g	0.5 g	5 g	40
All-purpose flour	120	24 g	1 g	0 g	0.5 g	4 g	85

How to bake and cook with kamut flour

If you’re new to baking or cooking with kamut flour, don’t worry – it’s pretty easy to use!

Kamut flour can be substituted for regular flour in most recipes, although you may need to adjust the flour ratios slightly. If the recipe needs 1 cup of all-purpose, I recommend using ¾ cup of kamut flour instead since it’s slightly more absorbent and has a denser texture than regular flour.

Kamut flour can add depth and richness to both sweet and savory recipes. I find it’s nutty, buttery flavor is great for making whole-grain breads, muffins, and other baked goods with a unique golden color…but you can also use it in savory dishes, like pasta and pizza dough.

Kamut flour’s high protein content helps bread rise and develop a good texture, so it can be used on its own for making a variety of bread types, including rustic loaves, soft sandwich bread, or sourdough. My personal favorite is mixing kamut flour with spelt or regular wheat flour to make sourdough.

Popular kamut flour baked goods and dishes

Here’s what to bake and cook with kamut flour:

• Bread (especially sourdough) and rolls
• Pasta
• Pizza dough
• Muffins
• Cookies
• Cakes 
• Pancakes and waffles
• Crackers
• Pie crusts
• Tarts

How to make kamut flour at home

Making your own kamut flour at home is a great way to make sure you’re getting a high-quality, fresh flour.

Here’s a simple recipe:

1. Rinse the kamut berries in cold water and drain them.
2. Spread the berries out on a baking sheet or tray and allow them to dry completely, preferably overnight.
3. Pour the dried kamut berries into your grain mill or food processor and grind them into a fine powder. If you’re using a food processor, you may need to work in batches to grind all the berries.
4. Once you’ve ground all the kamut berries, pour the flour through a fine mesh strainer or sifter to remove any large pieces or debris.

How to store kamut flour

Store-bought kamut flour should be kept in an airtight container in a cool, dry place, such as a pantry or cupboard. It lasts for about 6 months or before its expiry date.

Homemade kamut flour should also be stored in the same way, and it’s best to use it within a few weeks of making it to ensure freshness. You can also store it in the refrigerator or freezer to extend its shelf life. If you do store it in the freezer, make sure to bring it to room temperature before using it in a recipe.

What are the best substitutes for kamut flour?

Kamut flour can be hard to find in grocery stores, and it can be quite expensive. That’s where spelt flour comes in. Spelt is another ancient grain that has a similar nutty flavor to kamut and a similar protein content. It is also more widely available and often more affordable than kamut flour.

Of course, if you want the most budget-friendly option, go with all-purpose flour, which is often the most convenient option for baking due to its neutral flavor.

Whole-wheat flour is another great high-fiber and high-protein choice that’s very similar to kamut flour.

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