The name “Kamut” is a trademarked term used to refer specifically to a certain type of Khorasan wheat that meets specific quality standards.
One of the notable characteristics of Kamut is its nutritional composition. It is known to be higher in protein, minerals, and certain vitamins compared to modern wheat varieties. Kamut also contains a different type of gluten protein, which some individuals with sensitivities to modern wheat may find easier to digest.
It only takes a little bit of searching to see that Kamut has taken the baking world by storm. This versatile grain can replace all-purpose wheat, but it does come with some quirks. Let’s dive in.
