Have you heard of kamut?
Thisancient grainmay not be as common on grocery shelves or innourish bowls, but it absolutely deserves your attention.
Kamut (pronouncedkuh-moot) is full of protein and fiber, which means it’s super filling and nutritious.
In addition to providing an array of nutritional benefits, kamut is also versatile.
It’s similar to wheat berries and can pretty much be used interchangeably.
Keep reading to learn more about this ancient grain, including what it is and how to cook it.
What is kamut?
Functional Nutrition Training
A cutting-edge nutrition deep dive taught by the worlds foremost health & wellness experts.
Nutritional benefits of kamut.
This is the key in of grain that keeps those midday and late-night munchies at bay.
And when it comes to vitamins and minerals, there’s no shortage there either.
Is kamut gluten-free?
The short answer is no.
But regardless of the preliminary studies, kamutdoescontain gluten.
How to use it.
Kamut is hearty if left whole.
So cooking the whole berry of this grain can take some time.
Mathis suggests soaking the grain overnight to reduce overall cooking times.
Allow the whole berries to come to a boil and then reduce the heat to medium.
Cook the kamut grains, uncovered, for 40 to 60 minutes until soft.
Once the grain is soft, discard the excess water and season to taste.
Kamut can also be ground into a flour.
Kamut flour can be used as an equal substitution for whole wheat flour.
Just prepare for a slightly nuttier flavor and chewier texture if you choose to do so.
“It usually gives the recipe more density.”
Bottom line.
Kamut is a grain that deserves a place in our pantries.
It’s not only organically grown, but it’s full of protein, fiber, and important vitamins.
