It’s time for another cooking quest!
The challenge: To learn all I can about a flour called “kamut” and find ways for it to be incorporated into our diets.
I have an aunt who is “into” health foods and healthy eating. Most people I know have at least one aunt like that. When I was at her house, she gave me some of her challah to try, and though I knew it was made out of a bunch of ingredients that I had never heard of, it was actually very good. That was the first time I had ever heard of kamut flour. A few weeks later, while in a health food store, I spotted a bag of “white kamut flour” and decided to buy it and see where it would lead me. So here I am, another interesting ingredient in hand, and another cooking challenge about to begin….
February 22, 2012
So, I’m officially hooked on Kamut flour….
The funny thing is that originally I thought that I would try it as a healthier alternative to wheat. Turns out that the reason I like it is not even because of its nutritional advantages, but simply because it tastes great! Kamut flour is just a bit sweeter that regular flour, creating a nice balance in flavor for whole wheat. In both recipes I tested I used whole wheat flour and white Kamut flour together to get the sweetness of the Kamut flour balanced with the whole grain advantage of the whole wheat flour.
I did a bit of research in the Kamut flour, and here are a few pieces of info that i found interesting…
The name of the grain isn’t actually kamut, but khorasan. Kamut is the copyrighted name of a company who uses this trademark to guarantee that the grain being used is actually the original, unaltered version of the khorasan grain.
Interestingly enough, there are some unusual legends surrounding the origins of this grain. Some say the grain was found in the tombs of the ancient Egyptian Pharaohs, hence the nickname, “King Tut’s Wheat”. Another legend is that Noach used the grain on the ark resulting in the nickname “Prophet’s Wheat”.
Here is some of the nutritional information I got off of the Kamut website:
The grain itself is very high in its protein content. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.
Enjoy these 2 great recipes!
This nutritious list of ingredients produced light and fluffy breakfast treat. Sometimes, when I am in a rush, I like to make one large pancake in an 8” pan and cut it into triangles – it takes less time and involves less flipping.
1 cup white whole wheat flour
1 cup Kamut flour
4 1/2 tsp baking powder
1/3 cup sugar
2 tbsp wheat bran
1 1/3 cups 1% milk
1/4 cup oil
1/4 cup chocolate chips (optional)
1. Combine all the ingredients into a mixing bowl and whisk with fork until smooth- add chocolate chips if desired.
2. Heat a frying pan with enough oil to coat the bottom of the pan. Use a ladle to make individual size pancakes or use my time saving method. Pour about 1 ladle-ful of batter into pan and spread thin (add more batter if necessary.) Batter will puff slightly during cooking. Once it starts forming small bubbles on top of the pancake, flip carefully.
3. Cut into wedges and serve warm with pure maple syrup.
Yield approx 8-10 pancakes
I used a combination of Kamut and white whole wheat flour to creat this delicious pizza treat. None of my children noticed the switch to healthier grains.
2 1/2 cups white kamut flour
2 cups white whole wheat flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
few tablespoons chopped herbs (optional)
pizza sauce and grated pizza cheese for filling
1. Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand, stir in the oil and the cold water until the flour is absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky.
2. Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerate overnight.
3. When you are ready to make the pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don’t dry out.
4. Preheat oven to 425. Roll the ball of dough into a rectangle, about 1/8 inch thick, and smear with pizza sauce and top with grated cheese. Roll up (using the shorter side as you’re starting point) and then cut into slices about 1 inch thick. Place on a lined baking sheet and bake for 12 minutes (or longer for a crustier option.) Serve immediately.