Baking with ancient grains: Kamut Flour
baking with ancient grains:

Kamut Flour

Kamut flour, a good source of protein and dietary fiber, contains some gluten. Kamut, the commercial name for Khorasan wheat, is an ancient variety of durum, with a grain twice the size of modern-day wheat.

  • Flavor: Rich and buttery.
  • Texture effect: Light and tender in small amounts; verging on crumbly in larger quantities.
  • Works best in: Scones, quick breads, and muffins.
  • Gluten free: No.


How to incorporate Kamut flour into your baking

As with many ancient grains, Kamut flour is versatile enough to use in many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with Kamut flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% Kamut, 50% all-purpose. Others worked best at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog

Kamut in Pancakes

Pancakes with 50% Kamut flour are wonderfully light, fluffy, and tender, with rich, whole-grain flavor. 100% Kamut pancakes are just as tasty, but so fluffy that it's difficult to cook them all the way through without drying out their tops and bottoms.

We also liked: Spelt

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Kamut in Scones

Kamut's buttery flavor really enhances scones made with 50% Kamut flour and 50% all-purpose flour. It also lends them tenderness not apparent with 100% all-purpose flour. Although 100% Kamut scones have wonderfully rich flavor, they're also dense and crumbly.

We also liked: Spelt

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Kamut in Cinnamon Bread

A 50% Kamut flour substitution in cinnamon yeast bread creates a loaf with a beautifully buttery, tender, and moist interior that's almost croissant-like. While rising nearly as high as an all-purpose loaf, and offering superior flavor, a 50% kamut flour yeast loaf does demand about a tablespoon of additional water. A 100% Kamut loaf is denser and may crumble a bit; correct this a bit by adding more water.

We also liked: Spelt

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Kamut in Banana Bread

A 50% Kamut/all-purpose flour banana bread is moist, with mild, sweet whole-grain flavor. A 100% Kamut loaf is somewhat astringent, with a slight sandy bite to it.

We also liked: Barley

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Kamut in Muffins

Using 50% Kamut flour in place of all-purpose flour yields muffins with rich, buttery flavor and moist, tender texture. A 100% Kamut flour muffin is marked by a bit of astringent flavor, and is slightly tough and crumbly.

We also liked: Spelt

Get the recipe

Choose your grain —