One of the most wonderful of all grains, kamut comes from the ancient Egyptian word for wheat. This grain was a staple in the Egyptian lifestyle and was probably one of grains that Joseph stored for Pharaoh. Kamut was re-discovered about 1950 by a farmer from Montana who brought home a handful of kernels from Egypt and planted them on his farm.
Kamut has a rich, deliciously buttery flavor and chewy texture. It is wonderful to use in breads and pancakes. It does contain gluten, but many wheat-sensitive people eat it without any reaction.
Its kernels are two to three times larger than wheat, 30 percent higher in protein, and richer in magnesium, zinc, and vitamin E.
Kamut flakes, similar to oatmeal, are made by heating whole grains and then pressing them flat.
Use kamut flour in pancakes cookies, and pastries. Use whole-grain kamut in salads, soups, and side dishes.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Fiber Content: 2.0 grams per 0.5 cup
Kamut, Cracked Cooking Times
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:2.0
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10 Minutes
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3 Minutes
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3 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.