The Mission of a Christian

We just recently got our grain order and we decided to try Kamut for the first time.  Kamut (pronounced: kah-MOOT) is a grain that genetically belongs to the wheat family.  The growing awareness and publicity of this wonder grain has some real interesting and health beneficial facts to it, and my mom and I are looking forward to trying it out in future recipes. 

The Facts (From “Breakfasts” by Sue Gregg):

~ It’s wheat, so it acts like wheat in all recipes, including yeast bread recipes.  It has the necessary gluten content to give light and tender results.

~ It is 20-40 % higher in protein than whole wheat, slightly higher in 8 of 9 minerals, considerably higher in magnesium and zinc, and up to 65% higher in amino acids.

~ The texture is lighter than whole wheat or whole wheat pastry flour, kamut-oat waffles are the lightest ever tasted, and it makes wonderfully textured Kamut Bread.

~ Many people sensitive to wheat are able to eat kamut without allergic reaction.  At least two controlled studies have demonstrated that 70% of those with negative responses to wheat can enjoy kamut products.  If you have similar allergies, consult your physician.

~ It is easily digestible, yet since it is higher protein and higher in fat than wheat, it is considered a higher energy food.

~ The same amount of kamut can be used in any recipe without altering the quantity of any of the other ingredients, or changing the baking temperature.  New recipes are not really needed for kamut.

~ It has its own unique taste, not at all like whole wheat.  The baked goods are lighter in color, a psychological plus for persons attached to eating white breads.

I will be posting up coming Kamut recipes and sharing the results, so stay tuned.

Filed under: From the Kitchen, FYI's