Most Kamut is grown in southern Saskatchewan or the upper Great Plains regions of North America. We are keeping it local and healthy! Kamut is the high energy wheat that doesn't drain your bodies' energy to digest.
Kamut flour can be used in breads, pies, cakes, pasta etc. Pretty much any recipe you would use wheat flour you can substitute Kamut. Kamut has a 'buttery' flavour so it bodes well in any baking application.
Check out this recipe: Kamut Recipes
Kamut – the high energy wheat! Kamut grain is twice the size of durum wheat and has a higher nutritional value. Specifically, it has more protein and is higher in vitamins (vitamins B1, B2, E and niacin) and minerals (iron, magnesium, phosphorus, selenium and zinc). Kamut has about 30% more protein than standard wheat, but has lower fibre. Kamut provides 100% of the daily recommended intake for selenium in just 2-3 servings.
Kamut products also rank low on the glycemic index. Low glycemic foods are very important for diabetics, dieters and athletes who looks for foods that do not stimulate insulin and fat storage.
For many people with wheat allergies, Kamut has become a go-to grain. Kamut is known as "the wheat you can eat." most people with allergic reactions to common wheat can take in Kamut without any discomfort or allergic reaction. Kamut is a heirloom grain that originated in Egypt.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."