Kamut is the trademarked brand name for Khorasan wheat (Triticum turgidum ssp. turanicum), a type of ancient grain. It is thought to have originated thousands of years ago in the Fertile Crescent. Unlike modern hybridized wheat, Kamut has remained largely unchanged, and the brand guarantees that the grain is always organic, non-GMO, and unhybridized.
The Unique Nutritional Composition of Kamut
Kamut distinguishes itself from common modern wheat varieties with a dense nutritional profile. It has a high protein content, often cited as being 20% to 40% greater than that of common wheat. This makes it a particularly satiating grain that contributes significantly to daily protein intake. The grain also provides a substantial amount of dietary fiber, which is important for maintaining healthy digestion and regulating blood sugar levels.
Kamut is a rich source of specific minerals and micronutrients. It is especially high in selenium, a powerful antioxidant that supports immune function and thyroid health. A single serving can provide nearly a full day’s worth of this trace mineral. The grain also delivers good amounts of zinc and magnesium, two minerals involved in hundreds of bodily processes, from nerve function to bone maintenance.
The grain’s rich, golden color comes from its high concentration of carotenoids and polyphenols. These compounds function as antioxidants, helping to protect cells from oxidative stress. Kamut also contains a higher percentage of lipids, or healthy fats, compared to many modern wheats.
Digestibility and Allergy Considerations
Kamut is a wheat variety and naturally contains gluten, making it unsuitable for individuals with Celiac disease or a diagnosed wheat allergy. However, the structure of its gluten proteins differs from those found in modern common wheat. Researchers have investigated whether this unique protein structure may contribute to better tolerance in some people who experience non-celiac wheat sensitivity.
Studies have explored the effects of Kamut-based foods on inflammation and the gut environment. Research on animal models comparing ancient Kamut pasta to modern durum wheat pasta suggested that the Kamut diet resulted in less severe inflammatory responses in the digestive tract. These observed differences may be due to the unique ratios and molecular structures of the proteins in the ancient grain.
Some individuals with general wheat sensitivity report better digestive comfort when consuming Kamut compared to conventional wheat products. This anecdotal evidence aligns with the hypothesis that the grain’s less-modified, ancient structure may be processed differently by the body. Anyone with a known gluten-related disorder must consult a healthcare professional before incorporating Kamut into their diet.
Incorporating Kamut into Your Diet
The whole Kamut kernel is a versatile ingredient. The kernels, which are larger than common wheat berries, can be cooked like rice or barley and substituted in pilafs, grain bowls, and soups. Cooking the whole kernels requires soaking them overnight and then boiling them for about 40 to 60 minutes until tender.
Kamut flour is widely available and can be used as a direct substitute for all-purpose or whole wheat flour in many recipes. The flour’s high protein and fat content gives baked goods a rich flavor and a tender crumb. When baking, a good rule of thumb is to substitute 7/8 cup of Kamut flour for every 1 cup of standard wheat flour called for in a recipe.
Kamut can also be found in commercial products like pasta, breakfast cereals, and bread. Kamut pasta is often praised for maintaining an al dente texture better than other whole-grain pastas. To keep the grain fresh, whole kernels should be stored in an airtight container in a cool, dark place, while the flour benefits from being stored in the refrigerator or freezer due to its higher oil content.