KAMUT Brand Khorasan Wheat is an ancient grain that is high in protein and other nutrients.
Khorasan wheat can be ground into flour and used to make breads, pastas, and cookies. It is similar to durum wheat in its flour content, but it contains less gluten than regular wheat flour. This is a great change for your diet if you are gluten sensitive. If you have celiac disease, be aware that this grain still has some gluten in it. It can be cooked for a great morning cereal, used cold for salads and works great for pilafs. This is a must have for your long term food storage because it is so versatile and it will provide you and your family with some of the nutrients that your body needs!
Kamut, a chemical-free grain, is a variety of khorasan wheat and has ancient origins with all of the essential nutritional attributes that gave ancient wheat the term “staff of life” in Biblical times. It has a high percentage of lipids making it a “high-energy” wheat and also contains a high content of selenium, a mineral known for its antioxidant capacity. Kamut can be ground into flour to make pasta and breads. Many people that are sensitive to wheat can eat this grain although it does contain gluten so it is not recommended for those with celiac disease. This is a great addition to add variety to your long-term food storage.
Directions for Use:
Use in breads or cereals. Grind for flour. Can also be used in pilafs and cold salads.
Stove top Method: Soak 1 cup of KAMUT overnight. Rinse and add to 3 cups of water and a pinch of salt. Bring to a boil, turn heat to low and simmer for 40-45 minutes or until tender.
Note: Not soaking it will increase the cooking time substantially.
Serving size 1/2 cup Servings per bucket 170 Calories per serving 310