Kamut - Triticum turanicum
Kamut is a trademark for ancient variety of grain called khorasan The KAMUT trademark is a guarantee that the grain has never been hybridized or genetically modified, meets strict quality standards and is always organically grown. An individual grain of Kamut Brand wheat looks like regular wheat only the individual grain seed is more than twice the length of regular wheat.
KAMUT Brand khorasan wheat is an ancient relative of modern durum wheat, originating in Mesopotamia. Khorasan found its way to Montana after WWII when a US airman sent a handful to his father's farm. The wheat had been nearly forgotten when Bob Quinn, an organic farmer in Montana, began to study it and uncovered its exceptional qualities.
Kamut grain is just as versatile as wheat and can be used from everything from sprouting, to Kamut flour to beer making.
Kamut is higher in protein than most modern wheat and some people who are sensitive to modern wheat find that they have less trouble with Kamut. Indeed it's popularity is due in large part to this aspect. (but check with your doctor first if you do have a wheat allergy). Research conducted on behalf of Kamut International has shown that 70% of people who have sensitivities to modern wheat, can tolerate KAMUT Brand khorasan wheat. It is an excellent alternative to modern wheat, as it is always organically grown and non-GMO. Additionally, KAMUT Brand wheat contains a higher percentage of lipids and amino acids and is also higher in many minerals, especially selenium, zinc and magnesium compared to modern wheat.
You can substitute Kamut and Kamut flour for any recipe calling for wheat or wheat flour. It makes bread that is a little more dense and heavy than bread made with wheat.
Kamut is a flavorful grain that is naturally less bitter and sweeter than wheat. If you bake with it you might experiment with using less sugar than usual.