What is Kamut? Kamut is a very old grain once grown by the ancient Egyptians and Chinese which has now been trademarked by the Kamut (Kamut) International Company. As an archaic grain, which is an offshoot of the grain khorasan, Kamut is unique among other grains because it has not been modified in any way. Many of the grains available today have had some sort of modification such as hybridization or genetic alteration. According to Kamut International, khorasan grain that is advertised as being Kamut must adhere to special qualifications which indicates it is pure Kamut. These attributes are:
In addition to be highly resistant to insects and fungal diseases, Kamut is easily cultivated than other wheat varieties and those who are allergic to traditional wheat have been able to consume Kamut without any issues. Also, this wheat is much more nutritious than other grains and contains 40% higher amount of protein than traditional wheat, along with greater concentrations of fiber, vitamins B1, B2, B6 and B9) Although this wheat is trademarked, it is still grown by farmers who are members of the Kamut Association of America, an organization which supplies the increasing demand for Kamut in the United States.
Kamut wheat possesses a sweeter, less bitter taste then traditional
wheat, which means you won't have to add as much sugar to a recipe as
you would with other grains. Kamut can be purchased in bulk in health
food stores but is still somewhat difficult to find in grocery store
chains. It can be used to make pancakes, waffles, cookies, breads and as
a filler for vegetable and meat dishes.
You can prepare Kamut wheat several different ways. One is the stove-top method, where allow the wheat grains to soak in water overnight, then add three more cups of water and bring to a boil before simmering for 45 minutes or until the grains are tender. Kamut can also be cooked in a pressure cooker and in a steamer.
What is Kamut Flour?
Kamut flour does not need extra water to be milled so it has a finer texture than traditional wheat, although it contains much less gluten than regular wheat so some recipes using Kamut flour may need to have gluten added to them in order to cook properly. In addition, this flour can be used to replace dishes which ask for wheat flour. By doing this, you will also receive the health benefits provided by Kamut flour, such as extra amino acids and fiber.
Recipe Using Kamut Flour
Mix all of the dry ingredients in one bowl and the liquid ingredients in another bowl. Slowly add the dry mix to the egg mix, blending the mixture well until you can't see any dry flour in the bowl. Pour pancakes into a preheated pan and cook until each side is golden brown.
Kamut is also a nutritious food for infants ten months or older. What is Kamut baby cereal? Just add hot water to Kamut flour or steamed, softened grains and a little cinnamon to taste. Your baby will love the nutty sweetness of this wheat and there is not a more nutritious infant cereal available.Painless Cooking › Grains › Kamut
Mar 09, 20 11:58 AM
Learn how to cook pears with recipes for pork stir fry, blue cheese gratin, pear honey, tossed salad, personal pies, marmalade, stuffed tenderloin, butternut squash soup, chilled pear soup and pears e…
Mar 01, 20 10:32 AM
Learn how to make a pear cake recipe like Finnish pan cake, cranberry ginger, praline cake, Bundt cake/ vanilla glaze, ginger upside down cake, chocolate pear/ topping, almond cheesecake torte, old fa…
Feb 23, 20 11:50 AM
Learn how to make pear pies with praline pears cooked on a grill, meringue, chocolate hazelnut, cranberry pie in flat pan, hazelnut tart, caramel pear, gingerbread crusted, pear walnut and pear crumb…
Feb 16, 20 12:25 PM
Learn how to make poached pear recipes for pears with strawberry custard whipped cream, orange, Marsala, cranberry, peppermint, pear halves in Madeira wine, raspberry in raspberry chocolate sauce, whi…
Feb 09, 20 11:47 AM
Learn how to make English bread with recipes for English muffins, Crumpets, plain scones, traditional hot cross buns, saffron bread, oatmeal bread, Sally Lunn, cottage onion loaf, Brentford rolls and…