Guest guest Posted May 5, 1999 Report Share Posted May 5, 1999 Hi, I am finally coming out of lurkdom. Couldn't resist the question about kamut. It is an ancient wheat rediscovered in Egypt. I have baked bread with the flour. It works up beautifully forming a great crumb with a gorgeous golden color. Also the grains or " berries " can be used in any recipe calling for wheat berries. They cook up larger than wheat berries and are tender and take on the flavors of the other ingredients very well. I also have a cracked kamut breakfast cereal. It is cooked like any other cooked cereal and is delicious. Apparently it is most closely related to the wheat from which we get semolina. It should also make great pasta though I haven't tried this yet. It is a wonderful alternative for people who are developing wheat sensitivies. June Dickinson (mardick) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 Hi! Does anyone know what to do with (or have any recipes including) Kamut? I bought some because it looked good, now the thought occured to me that I am not sure if I could use it as a hot cereal or in place of rice in recipes or both? Has anyone ever used it? Hope you are all having a fantastic new year so far! I went to the natural food store and bought lots of brown and wild rice, and some Kamut, some black turtle beans and lentils of all colors, some greek yogurt and stuff from Bob's Red Mill (5 grain cereal, buckwheat pancake mix, rice flour, oat flour). I'm excited for the new year and this is my 2nd day of detox - steady so far. How's everyone else doing?? JJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 Hi JJ, 2nd day detox? You rock!! I believe kamut has gluten so that is out for me, but maybe you can find some recipes from others here or online. I eat quinoa, amaranth, millet and wild rice as a side dish or as a breakfast hot cereal. Happy cooking--and eating! Janine On Jan 2, 2009, at 12:01 PM, jjames1010 wrote: > Hi! > Does anyone know what to do with (or have any recipes including) > Kamut? > I bought some because it looked good, now the thought occured to me > that I am not sure if I could use it as a hot cereal or in place of > rice in recipes or both? Has anyone ever used it? > Hope you are all having a fantastic new year so far! I went to the > natural food store and bought lots of brown and wild rice, and some > Kamut, some black turtle beans and lentils of all colors, some greek > yogurt and stuff from Bob's Red Mill (5 grain cereal, buckwheat > pancake > mix, rice flour, oat flour). I'm excited for the new year and this is > my 2nd day of detox - steady so far. How's everyone else doing?? > > JJ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2009 Report Share Posted January 3, 2009 Thanks Janine! Yes, I think kamut is Wheat based so no good for you! I just put it in the cabinet for now... JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Fri, 1/2/09, Janine Acevedo <janine wrote: Janine Acevedo <janine Re: Kamut Friday, January 2, 2009, 2:25 PM Hi JJ, 2nd day detox? You rock!! I believe kamut has gluten so that is out for me, but maybe you can find some recipes from others here or online. I eat quinoa, amaranth, millet and wild rice as a side dish or as a breakfast hot cereal. Happy cooking--and eating! Janine On Jan 2, 2009, at 12:01 PM, jjames1010 wrote: > Hi! > Does anyone know what to do with (or have any recipes including) > Kamut? > I bought some because it looked good, now the thought occured to me > that I am not sure if I could use it as a hot cereal or in place of > rice in recipes or both? Has anyone ever used it? > Hope you are all having a fantastic new year so far! I went to the > natural food store and bought lots of brown and wild rice, and some > Kamut, some black turtle beans and lentils of all colors, some greek > yogurt and stuff from Bob's Red Mill (5 grain cereal, buckwheat > pancake > mix, rice flour, oat flour). I'm excited for the new year and this is > my 2nd day of detox - steady so far. How's everyone else doing?? > > JJ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 I found this on the purcell mountain farms site online - sounds like you can use kamut like rice, and it doesn't usually pose a problem for gluten sensitive folks, kind of like spelt! I think I will try some in the rice cooker - I'll let you know how it goes! JJ Whole kamut (pronounced ka-moo) is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Kamut has a rich, buttery flavor and chewy texture. Kamut has 30% higher protein than wheat, is richer in magnesium, zinc, and vitamin E. Contains gluten, but many wheat sensitive people eat it without reaction. Kamut is great served hot or cold, as a marinade in salads. Try cooked kamut mixed with rice, black beans, cilantro, garlic, red pepper and tamari. INGREDIENTS: Organic Kamut Grain. Nutrition Facts Serving Size: 1/4 cup (43 g) Nutrient Amount % DV Calories 160 Calories from Fat 5 Total Fat 1 g 1% Sodium 0 mg 0% Total Carbohydrate 32 g 11% Dietary Fiber 8 g 33% Protein 5 g Iron 8% Cooking instructions: Add 1 cup kamut to 3 cups boiling water. Reduce heat to low and simmer for about 2 hours. Or use pressure cooker and only cook for 35 to 45 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 Hi JJ, best wishes with the kamut! But based on my information, those who are gluten intolerant/have celiac should never eat spelt or kamut. Happy cooking! Janine On Jan 5, 2009, at 2:14 PM, jjames1010 wrote: > I found this on the purcell mountain farms site online - sounds like > you can use kamut like rice, and it doesn't usually pose a problem > for gluten sensitive folks, kind of like spelt! > I think I will try some in the rice cooker - I'll let you know how > it goes! > > JJ > > Whole kamut (pronounced ka-moo) is a non-hybridized hard spring > wheat. It is an ancient relative of modern durum (semolina) wheat > that develops a very large kernel. Kamut has a rich, buttery flavor > and chewy texture. Kamut has 30% higher protein than wheat, is > richer in magnesium, zinc, and vitamin E. Contains gluten, but many > wheat sensitive people eat it without reaction. > > Kamut is great served hot or cold, as a marinade in salads. Try > cooked kamut mixed with rice, black beans, cilantro, garlic, red > pepper and tamari. > > INGREDIENTS: Organic Kamut Grain. > > Nutrition Facts > > Serving Size: 1/4 cup (43 g) > > Nutrient Amount % DV > > Calories 160 Calories from Fat 5 Total Fat 1 g 1% Sodium 0 > mg 0% > > Total Carbohydrate 32 g 11% Dietary Fiber 8 g 33% Protein 5 > g Iron 8% > > Cooking instructions: Add 1 cup kamut to 3 cups boiling water. > Reduce heat to low and simmer for about 2 hours. Or use pressure > cooker and only cook for 35 to 45 minutes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2009 Report Share Posted January 16, 2009 Finally got around to cooking the Kamut last night. It starts out skinny like rice, then plumps up to about the fatness of a corn kernel but longer. It is the consistency of fresh corn on the outside, but more chewy when you bite into it. It's a bit on the sweet side, too. Really Really good! I highly recommend it if you are looking for a new grain. It also has 6 grams of protein per 1/4 cup (i'll have to check if that's cooked or uncooked). JJ Quote Link to comment Share on other sites More sharing options...
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