How to Cook with Kamut, the Ancient Whole Grain
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This ancient grain has more than protein than conventional wheat and is reportedly easier to digest. Here's the inside story on kamut, from mother-daughter team Liz Edmunds and Lizi Heaps.
"I was noticing in my generation that 'bread' is such a bad give-and-take," says food blogger Lizi Heaps. She set up out on a mission to make wholesome healthy breadstuff, with inspiration from her mother and co-blogger Liz Edmunds and the power of an ancient grain: Kamut.
What Is Kamut?
Kamut (likewise known equally khorasan wheat) is a whole grain that has origins dating dorsum thousands of years to ancient Egypt. At that place are many blends of khorasan wheat available on the market, but the trademarked Kamut brand has a guarantee that it'due south organically grown and never genetically modified.
Liz and Lizi, better known to their 152,000 Instagram followers every bit The Food Nanny, started baking with Kamut almost 5 years ago and noticed the benefits immediately.
"It has more than protein, more taste, more texture," says Lizi. "The more than I was making our pizzas, the breads, the cookies, everything. I was like, 'How does this upgrade everything that I do?'"
Across tasty improvements from the hearty nutty flavor of Kamut, this wheat also has elevated levels of iron, zinc, magnesium and fiber when compared to conventional wheat.
Is Kamut Gluten Free?
No, Kamut is non gluten gratuitous. It isn't appropriate for people that accept been diagnosed with Celiac disease, gluten allergies or gluten intolerance. Notwithstanding, at that place have been some initial studies that show people with not-celiac gluten sensitivity are able to consume Kamut even though they are sensitive to wheat gluten.
There is as well anecdotal prove that Kamut is easier on the digestive system than processed commercial wheat flours. People with gluten sensitivities study being able to eat foods made with Kamut flour without uncomfortable side effects they experience when eating conventional wheat flour. This may be because Kamut has non been crossbred with whatsoever other wheat in order to modify it for amend yields for farmers.
How to Pronounce Kamut
Kamut means wheat in an ancient Egyptian language that is no longer in use today.
To explain how to pronounce "Kamut," Lizi references the cows she has living on her homestead. It'southward pronounced "kah-MOOT," so if you make sure you're getting the "moo" sound in at that place, you're on the correct track!
How to Cook with Kamut
There are ii ways to cook with Kamut: equally whole berries or as flour.
Kamut berries can be cooked in recipes in identify of wheat berries for good for you, filling side dishes or dinners. When substituting Kamut berries for other whole grains, cooking times may need to exist adapted to achieve the right texture. Just be sure to sample as the berries cook and you lot'll have delicious results! Experiment with our grain salad recipes.
Kamut tin can also be ground into flour, either using the whole berry to make whole grain flour or stripping the drupe of its bran and grinding the residuum for a white Kamut flour.
"Information technology's really the most superior white flour," says Liz, who kickoff tried Kamut in Europe. "It'due south loftier in fiber, information technology causes less bloating and abdominal pain, and it has more protein than other flour."
This white Kamut flour is what many of the Nutrient Nanny recipes use. Because of increased protein levels and slightly dissimilar gluten structure, cooking with Kamut flour is similar to wheat flour merely not exactly the same.
"The real departure is only that you need less," says Lizi. You can also cook with recipes created specifically for Kamut, and that's where the Food Nanny squad has us covered with their cookbook, For the Love of Kamut. The recipes in the book are created to use 100-percent Kamut flour instead of any other flour.
Kamut Recipe from Liz and Lizi
This Kamut pizza chaff is one of their most versatile recipes. It can be topped with annihilation, similar this Food Nanny arugula and cherry tomato combo. Don't forget the sugariness side of the pantry, though, because this chaff makes an piece of cake dessert, likewise. Lizi'due south followers loved the suggestion to utilise Nutella as a sauce and sliced fresh strawberries as the topping!
White Kamut Pizza Recipe
Program ahead! Y'all'll want to preheat the oven to 500° F an hour before baking. If using a pizza stone, put it in the oven at that time.
Ingredients
- 2 teaspoons granulated carbohydrate
- ½ cup warm milk (110° to 115°)
- ½ loving cup warm water (110° to 115°)
- 2-1/2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 1-3/four cups white Kamut flour
- 2 teaspoons French gray coarse table salt
- Marinara sauce, cheese and your other favorite toppings
Directions
Footstep 1: Prepare the yeast
In a big bowl, combine carbohydrate, milk and water. Sprinkle dry yeast onto the mixture and stir gently. Encompass and residual for v minutes or until foamy to test your yeast.
Step 2: Knead the dough
With a wooden spoon or dough hook attachment for your stand mixer, mix in Kamut flour, olive oil and table salt.
Once the mixture comes together, move the dough from the bowl to a lightly floured surface and knead for at to the lowest degree 10 minutes. If the dough is still too sticky, add together a dusting of Kamut flour and go along to knead. (Here are tips for how to knead dough the right mode.)
Use 1/4 teaspoon of olive oil to glaze the bowl the dough was mixed in, put the dough dorsum in and permit it to ascension, covered, in a warm place for 2 hours.
Step 3: Let it rest
Punch the dough downward, divide it into 3 balls and let them balance for 15 minutes. Button each dough ball into desired thickness and shape by hand.
If using a stone or pizza oven, preheat it for about 1 60 minutes prior to baking.
Step 4: Peak and bake
Place dough on a pizza peel with a niggling flour underneath. Or place on a very lightly oiled baking sheet or pizza pan.
Use your favorite toppings to quickly clothes the pizza then information technology doesn't take a chance to stick to the peel or blistering sail.
Lizi's tip: For a crispier pizza, call up to disperse ingredients evenly and utilise a light hand. As well much cheese or sauce makes for a soggy pizza.
Slide the dressed pizza onto the hot pizza stone or into the oven on a blistering sail. Broil for 6 to 7 minutes depending on the thickness of the crust. Remove from oven and allow to cool briefly. Transfer to a cutting board to slice and serve hot!
Source: https://www.tasteofhome.com/article/what-is-kamut/
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