I'm making a cornbread recipe that calls for kamut flour which I don't have and neither does my whole foods! What is a good substitute? TY!

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4 Comments

Jamie R. February 16, 2015
Judy, I'm sorry to know your local Whole Foods does not carry KAMUT® Brand khorasan wheat flour. If you ask, they should be able to order you some whole grain KAMUT® flour from suppliers such as Bob's Red Mill. There are also several online retailers that sell it and KAMUT® white flour as well. Visit http://www.kamut.com/en/product-search.html?category=Flour&country=UNITED%20STATES&type= for the product search database.

KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain.

KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

Please visit the Kamut International website at www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news!


My kind regards - Jamie



Jamie Ryan Lockman | Regional Director – North America
Kamut International, Ltd.
P.O. Box 4903 | Missoula, MT 59806 | USA
406.251.9418 phone | 406.251.9420 fax
[email protected] | www.kamut.com
 
Maedl February 16, 2015
I also think you could use any other flour, but it would be interesting to try something different. So, I think spelt is a good place to start--or if you can find Einkorn or emmer flour, they would be fine alternatives. Kamut, spelt, farro, Einkorn, and emmer, like kamut, are all early, pre-hybridized forms of wheat.
 
LE B. February 15, 2015
kamut is a whole grain. if you want to sub for it King Arthur's White Whole Wheat flour would give you some wheat flavor. But aside from flavor and nutrition, all the flours in a cornbread are exchangeable.(So you could easily use just white flour as your flour component.)
 
jilhil February 15, 2015
I'd use Spelt flour, but unless you are trying to use a flour which some gluten sensitive people can tolerate you can probably use any wheat flour you like in a pinch. (Obviously neither Spelt or Kamut work in a recipe when celiac disease is an issue.)
 
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